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1
Put the okara, katakuriko, and water in a plastic bag and knead thoroughly, until the dough is about as soft as your earlobes.
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2
Roll the dough into balls.
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3
They expand when you boil them, so make them a bit smaller.
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4
Put in a pot of boiling water.
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5
They will sink to the bottom.
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6
After they rise to the top, boil for 2 to 3 minutes, then drain in a colander.
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7
I poured cold water into the pot to cool the balls.
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8
Make the mitarashi sauce: Combine the ingredients in a heatproof dish and microwave for 1.5 minutes.
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9
Stir well and repeat until the sauce becomes the consistency you like.
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10
I cooked mine for 90 seconds, then 20 seconds, then another 20 seconds.
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11
Maybe I should have cooked it a bit longer?
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12
Keep cooking the sauce until it's as thick as you want it to be.
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13
For the kinako coating, just mix all the ingredients together.
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14
Taste and adjust the amount of sugar.
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15
I like to make a lot and store it on hand.
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16
Use a non-stick frying pan to brown the dumplings that you intend to coat with mitarashi sauce.
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17
Roll the others in the kinako mixture.
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18
Skewer the dumplings on toothpicks, and they're done I was surprised that they were still soft, even after they've cooled.
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19
The dumplings can also be served topped with tsubu-an (chunky sweet bean paste) instead of mitarashi sauce.
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20
Sesame version.
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21
With zunda edamame paste.
