Ingredients
- cornstarch, or potato starch; as needed
- kurozato, Japanese black sugar80 g
- soy sauce1/2 tbsp
- water200 ml
- shiratamako, sweet glutinous rice flour120 g
- walnuts, coarsely chopped50 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Generously dust a cookie sheet with cornstarch.
Combine the sugar, soy sauce, and water in a saucepan. Simmer until the sugar fully dissolves, stirring so as not to burn.
Add the rice flour, and stir well to form a cohesive dough.
Transfer the dough to a microwave-safe container. Heat it in the microwave for 30–40 seconds, then take it out and mix well. Repeat this process until it is thoroughly brown.
Mix the walnuts into the dough.
Pat the dough evenly onto the prepared cookie sheet in a layer about 5 cm (2 in) thick. If it's too hot, let it cool a bit first.
Dust the top of the dough with additional starch. Let cool fully.
Cut the confection into pieces.
