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1
Combine the joshinko, sugar and water in a heatproof bowl.
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2
Mix well with a plastic spatula until smooth and cover with cling film.
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3
Microwave (500 W) for 2 minutes.
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4
Meanwhile, rinse the strawberries, remove hulls, and pat dry well with paper towels.
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5
Beat the batter well with a pestle until it is no longer floury.
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6
After cooled enough to handle, moisten your hands and knead the dough gently until smooth.
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7
Moisten your hands again and divide the dough into 5 portions, in a squeezing motion like this.
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8
(Divide into 4 if you use large strawberries.)
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9
Divide the anko into 5 portions and press into flat pancakes (if you make the centre higher than the edge, it will be easier to wrap the strawberries).
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10
Place the strawberries on top of the anko and cover the strawberries with the paste leaving the tips uncovered.
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11
Stretch the prepared dough into flat rounds (if you make the centre higher then the edges you can avoid the making holes when you wrap the strawberries with the anko.
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12
It is a way to make the edges quite thin).
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13
Place the anko with the tips of strawberry facing down on the prepared dough (stretch the dough bigger than the photo if you are beginner.
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14
It will be easier).
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15
Press the anko with your thumb holding the dough.
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16
Rotate the dough with the support of the palm of your other hand to wrap the anko completely with the dough.
