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1
Make the gyuuhi: Mix the shiratamako and sugar together.
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2
Mix in the water little by little so that lumps don't form.
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3
Microwave for 1 minute at 600 W, and mix well with a wooden spatula.
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4
Next, microwave for 30 seconds and mix again with the spatula.
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5
Microwave for another 30 seconds and mix again.
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6
Microwave for a total of 2 minutes.
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7
When the it's puffy and translucent, the gyuuhi is done.
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8
Make the shiro-an (white bean paste): Combine the dried an powder and sugar, and add water little by little while mixing well.
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9
Microwave for 3 minutes at 600 W.
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10
When the shiro-an is the consistency of mashed potatoes it's done.
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11
Add the gyuuhi to this and mix and knead together well with a spatula.
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12
Microwave for 1 minute at 600 W. This is nerikiri.
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13
Rip it into small pieces and spread out the pieces on a tightly wrung out moistened kitchen towel.
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14
Bring all the pieces together by wrapping the cloth around them and knead well.
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15
Repeat Steps 6 and 7 three times.
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16
Divide the nerikiri into 3 portions plus a small portion.
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17
Add the umeboshi plum pase to the first piece of nerikiri and knead together to make umeboshi flavored nerikiri-an.
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18
Add a tiny bit of red food coloring to the 2nd piece of nerikiri
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19
I colored the 3rd piece of nerikiri in a marbelized pattern.
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20
Add yellow food coloring to the last tiny bit of nerikiri, and pass it through a sieve.
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21
Spread out one piece of nerikiri onto the moistened kitchen towel.
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22
Put some umeboshi flavored nerikiri-an in the middle, and wrap the spread out nerikiri.
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23
Form the nerikiri using a chopstick and/or a spoon and so on.
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24
Put a little yellow nerikiri in the middle.
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25
The nerikiri can also be formed into little squeezed 'chakin' dumpling shapes.
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26
Either nerikiri will be colorful and pretty formed in this way.
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27
(Wrap a little nerikiri in a tightly wrung out moistened kitchen towel or a piece of plastic wrap and twist tightly to form a dumpling shape.)
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28
Done.
