-
1
Measure the shiratama-ko and sugar directly into a heatproof bowl, add water, lightly mix, and set aside.
-
2
While the shiratama-ko mixture is resting, hull the strawberries.
-
3
Take care not to damage them.
-
4
Wash and pat dry.
-
5
Coat the strawberries with a layer of the sweet bean paste.
-
6
I usually just put about half of the sweet bean paste that I'll use onto each strawberry.
-
7
(I put the other half on when I wrap the strawberries with the mochi skins.)
-
8
Using a wooden spatula, mix the ingredients well in the bowl in Step 1, and microwave uncovered in a 600 watt microwave for 4 minutes, removing once after 2 minutes to mix well again.
-
9
The photo shows how the mixture looks when you pull it out at 2 minutes.
-
10
When you're only using 120 g of shiratamako, microwave the mixture for 3 minutes, pausing to mix after 1.5 minutes.
-
11
When you mix the watery spots well with the spots that are becoming more mochi-like, you'll get a consistency like this (see photo).
-
12
Put the mixture back in the microwave for the remaining 2 minutes.
-
13
When the batter has changed from white to a translucent appearance, it's ready.
-
14
But, depending on your microwave it may take a little more or less time.
-
15
So, mix the batter well, and if it's still white, microwave for 20 more seconds.
-
16
Dust a tray or other surface with katakuriko, and pour out the contents of Step 7 on top.
-
17
Dust the top of the mochi dough with katakuriko, and cut the dough into 16 equal pieces.
-
18
Flatten out each piece one by one, but leave the middle of each thick and unflattened.
-
19
Pick up with both your hands, using your index and thumb and stretch.
-
20
When you've flattened the dough into 5-6 cm circles, set the strawberries from Step 3 on top and wrap the mochi around the strawberries.
-
21
This is the point when I add the other half of the sweet bean paste, using the back of a round spoon or similar tool to spread the paste thinly onto the surface of the mochi.
-
22
Place the strawberries with the other half of the sweet bean paste, bean-paste-side up on the mochi, and spread the bean paste over the strawberry as you wrap it in the mochi.
-
23
If you don't finish wrapping the strawberries while the mochi dough is still warm, the seam won't stick together well, so work quickly.
-
24
Your preference will vary, but I think these are very good when the proportions are at about 3 mm for the layer of sweet bean paste, and 8 mm for the mochi skin, or at least no thicker than 1 cm.
