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1
Wash the strawberries and hull.
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2
Chop into about 5 mm pieces.
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3
Put the sugar and strawberries into a pan and simmer for about 5 minutes.
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4
When the strawberries are cooked through and the mixture has thickened slightly, it's done.
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5
Soften the gelatin in water.
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6
Dust a large, flat container evenly with katakuriko.
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7
Transfer the strawberry mixture from Step 1 to a heatproof bowl, add the mizuame and dissolve suspended over a pan of hot water.
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8
It will be very sticky.
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9
Work quickly from this point on!
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10
Whip the mixture with a hand mixer until soft peaks form.
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11
This is key!
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12
Transfer the mixture to a piping bag and pipe out onto the katakuriko dusted container.
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13
When all the mixture has been piped out, dust the tops with more katakuriko.
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14
Once the bites are coated with katakuriko, transfer to a sieve or colander to shake the excess katakruiko.
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15
Note: When squeezing out the marshmallow mixture, do it all in one go if possible.
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16
Otherwise it will stiffen in the bag.
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17
You can use a plastic bag instead by snipping off a corner.
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18
If you pipe out the marshmallow onto parchment paper, you won't need to dust the work surface with katakuriko.
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19
Gelatin sets at a low temperature, so if the temperature is hot it won't set.
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20
I recommend chilling in the refrigerator during the summer to set.
