Steps

1. Place the Shiratama Flour in a bowl. Before adding water, lightly rub it with your hands. This helps to break down any remaining lumps, making it easier to mix.
   🕒 01:35
2. Add 2/3 of the water (approx. 53-60ml) to the Shiratama Flour and knead.
   🕒 01:50
3. If the dough is too dry, add the remaining 1/3 (approx. 27-30ml) and mix well. If it's still too dry, add another 10ml water (2 tsp) and mix. The dough should not stick to your fingers and should be able to be rolled into balls without cracking. Adjust the total amount of water to be between 80ml-90ml. If the dough is too wet, add more Shiratama Flour.
   🕒 02:01
4. Roll the dough into balls of your desired size.
   🕒 03:02
5. Bring a pot of water to a rolling boil. Once boiling, add the rolled dumplings one by one.
   🕒 03:22
6. Once the dumplings float to the surface, continue to boil them for an additional 1 minute.
   🕒 03:49
7. Turn off the heat and immediately transfer the dumplings to a bowl of ice-cold water. Gently rinse off any sliminess and let them chill for 2-3 minutes. This chilling process helps maintain their chewy texture.
   🕒 04:17
8. In a frying pan, combine 2 tbsp sugar, 1 tsp Potato Starch, 1 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), and 60ml water. Mix well before turning on the heat. This ensures the sauce will be smooth and evenly cooked without lumps.
   🕒 04:44
9. Heat over medium heat, stirring constantly. Once it starts to simmer, cook for about 30 seconds until it thickens. Cooking thoroughly until the sauce becomes translucent will prevent a powdery taste. If it starts to burn, reduce the heat.
   🕒 05:05
10. Serve the chilled dumplings in a dish and pour the warm Mitarashi sauce over them. Enjoy!
    🕒 05:49