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1
Dice the sweet potatoes into 7 mm cubes and soak in water.
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2
Put the strained sweet potatoes into a heat-resistant dish.
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3
Cover with plastic wrap and microwave for 4 minutes at 600 W.
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4
Mix the anko into the microwaved sweet potatoes.
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5
Try not to mash the potatoes.
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6
Separate into 8 portions.
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7
Put the shiratamako into a heat-resistant bowl and gradually add water while stirring.
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8
Stir until the shiratamako dissolves and becomes thick and syrupy.
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9
Lightly cover with plastic wrap and microwave for about 2 minutes.
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10
Remove and stir well.
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11
It should look like the picture when you take it out.
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12
Since it's still stiff, use some force and stir.
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13
Microwave it a second time for 2 minutes.
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14
Stir it well.
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15
It will have become pretty smooth.
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16
Microwave it a last time for 1-1.5 minutes.
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17
Stir it.
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18
It should be transparent.
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19
The stretchy dough is finished.
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20
It should be nice and soft.
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21
Dust a pan with lots of katakuriko, transfer the dough, and coat more on top.
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22
Use a bench scraper to divide into 8 portions.
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23
Stretch it out to be as round as possible and lay the Step 5 portion over like a blanket.
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24
Covering from the top makes it easier to stretch.
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25
Stretch the dough to cover the bottoms.
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26
Coat with katakuriko and it's complete.
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27
You can see through the transparent dough.
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28
They remain soft the next day.
