-
1
Place the ingredients in a bowl and mix.
-
2
When it comes together, place onto the counter and knead.
-
3
It will be sticky at first but be patient!
-
4
After kneading for 10 minutes, the stickiness will disappear and will become easier to peel off your work surface.
-
5
Place in a bowl and cover with plastic wrap or a damp cloth.
-
6
Set in the refrigerator for 1 hour.
-
7
After 1 hour, add water to the bowl and rinse the dough while rubbing it with your hands.
-
8
Rub and rub.
-
9
Do this for 20-30 minutes.
-
10
When the water becomes cloudy, exchange it with clean water.
-
11
I always watch TV while doing this.
-
12
The water will quickly become cloudy at first, but as you progress, it will become and cleaner as you go.
-
13
I change the water about 5-7 times.
-
14
Take it out and mix in the ground black sesame seeds.
-
15
If you are going to eat it right away, cut it (or tear) into pieces now.
-
16
Wrap it with plastic wrap using a sushi mat and leave it in the refrigerator for 30 minutes.
-
17
Then cut it with a knife.
-
18
It will have some shape.
-
19
Boil in boiling water for 2 minutes.
-
20
When it begins to float, it's done.
-
21
You can use it to make thick ankake
-
22
How about some Japanese style parfaits using fresh wheat gluten?
