Steps

1. Peel the skin of the pumpkin thickly, removing any green parts. (Key Tip!) Be very careful not to cut yourself as the pumpkin is hard.
   🕒 01:29
2. Prepare 130g of peeled pumpkin (net weight) and cut it into bite-sized pieces.
   🕒 01:47
3. Place the cut pumpkin in a bowl, cover loosely with plastic wrap, poke one air hole, and heat in the microwave at 600W for 3 minutes. Heat until the pumpkin is soft.
   🕒 02:04
4. After heating, mash the pumpkin until smooth while it's still hot. Cover the surface lightly with paper to prevent it from drying out while it cools down. (Key Tip!) Be careful of burns as the bowl is hot.
   🕒 02:22
5. In a separate bowl, place 80g of Shiratamako and lightly rub it with your hands.
   🕒 03:01
6. Add 50ml of water to the Shiratamako and mix well with your hands, crushing any lumps.
   🕒 03:17
7. Add the cooled pumpkin to the bowl of Shiratamako and knead thoroughly until there are no lumps of Shiratamako and the color is uniform. (Key Tip!) Add the pumpkin only when it's at a temperature you can touch.
   🕒 03:36
8. If the dough cracks when you try to shape it into balls, add water 1 tsp (5ml) at a time and knead until it reaches a smooth, shapeable consistency. A total of 10ml was added this time. (Key Tip!) The amount of water needed will vary depending on the moisture content of the pumpkin, so add a small amount at a time and be careful not to add too much. If it becomes too runny, adjust with more Shiratamako.
   🕒 04:08
9. Lay plastic wrap on a tray and roll the dough into your desired size. Be careful not to trap air. This recipe made 25 dumplings.
   🕒 05:23
10. Fill a pot with plenty of water and bring it to a boil.
    🕒 05:51
11. Add the rolled dumplings to the boiling water and cook until they float to the surface.
    🕒 06:02
12. Once all the dumplings have floated, continue to boil them for 2 minutes.
    🕒 06:27
13. Immediately transfer the boiled dumplings to an ice bath and gently rinse them for 1-2 minutes to remove the slimy surface. (Key Tip!) Rinsing removes the sliminess, which prevents the dumplings from sticking together.
    🕒 06:46
14. In a frying pan, combine 100ml of water, 1.5 tbsp of soy sauce, 2 tbsp of sugar, 1 tbsp of Mirin (Sweet Rice Wine), and 2 tsp of Potato Starch.
    🕒 07:19
15. Mix all the ingredients well before heating to ensure there are no lumps of potato starch.
    🕒 07:31
16. Heat over medium heat, stirring constantly.
    🕒 07:43
17. Once the mixture simmers and thickens to a translucent consistency, reduce heat to low and continue to stir and cook for another 1 minute to complete the mitarashi sauce. (Key Tip!) Taste and adjust the sweetness or saltiness to your preference.
    🕒 08:03
18. Prepare a plate, drain the water from the cooled dumplings thoroughly, and arrange them on the plate.
    🕒 08:30
19. Generously drizzle the freshly made mitarashi sauce over the arranged dumplings. It's ready!
    🕒 08:40