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1
Wash the sugar on the ama-natto with hot water, and pat dry with paper towels.
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2
Reserve 10 beans to use for the eyes.
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3
Mix all the dough ingredients together except for the butter.
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4
Add the butter, and knead well.
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5
Use the proofing setting of your oven for the 1st rising.
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6
Take the dough out, and make 5 portions weighing 10 g each (for the eyes).
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7
Divide the rest of the dough into 10 (for the faces).
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8
Let the dough rest for 10 minutes.
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9
Roll out the dough for the faces, and fill each piece with 1/10 of the ama-natto.
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10
Seal in well.
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11
Make 10 pieces the same way.
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12
Put two face pieces together, and pinch the sides firmly.
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13
Divide each piece of eye-dough into 2, roll into balls and put on top of the face part.
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14
Put the frog buns on a baking sheet lined with parchment paper and let rise again (2nd rising) for about 30 to 40 minutes.
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15
As soon as they have risen, pre-heat the oven.
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16
Brush the frog buns with egg wash. Make a dent in each eye ball with chopsticks, and push in the reserved ama-natto.
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17
Bake for 13 minutes in a preheated 340F/170C oven.
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18
If the surface is getting too browned, cover with aluminium foil.
