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1
Make the shiro-an by following the directions on the packet of commercial shiro-an powder.
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2
(The photo shows the step where water is added).
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3
Mix with a wooden spatula while heating the paste.
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4
It will become rather watery, but don't worry.
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5
The water will evaporate gradually and the paste will thicken.
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6
When almost all the moisture is gone and the paste is the consistency of commercial shiro koshi-an, turn the heat off.
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7
Spread the paste out on a large plate.
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8
Microwave without covering to evaporate more moisture.
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9
After 2 minutes in the microwave, take it out and mix.
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10
Microwave again.
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11
Repeat until it's rather crumbly and stiff.
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12
This is how it looks when it's done.
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13
Adjust the microwaving time depending on how watery the paste was when you started.
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14
Spread it out on the plate and let cool.
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15
Place the two whole eggs in a saucepan, and cover with water.
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16
Bring the water and eggs together to a boil.
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17
When the water comes to a boil, cook the eggs for 12 minutes to make hard boiled eggs.
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18
Take them out of the water and cool.
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19
Let the eggs cool down completely before removing the yolks.
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20
Use the egg whites in a salad or something.
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21
Pass the yolks through a strainer.
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22
Place the cooled shiro-an into a bowl and add the strained yolk.
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23
Knead with your hands.
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24
Add the raw egg yolk and joshinko, and mix together to form the dough.
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25
Knead the dough until it no longer sticks to the bowl and is about as firm as your earlobe.
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26
If the dough is too sticky, add a little bit of joshiko.
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27
If the dough is too dry, add a little more raw egg yolk.
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28
Divide the dough into 12 portions and roll into balls.
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29
Divide the anko into 12 portions and roll into balls as well.
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30
Wrap the mixture around the anko.
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31
Bring water to a boil in a steamer.
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32
Line the steamer with a dry kitchen towel.
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33
Line up the dumplings on the towel leaving space in between each one, and steam over high heat for 10 to 12 minutes.
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34
The cakes fall apart easily since they're quite soft, so let them cool down before taking them out.
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35
While they're still fresh out of the oven, they'll smell a bit eggy, but that'll soon fade after half a day.
