Steps

1. Tear 100g of hanpen into pieces and add to a blender.
   🕒 02:27
2. Beat 4 eggs until well combined.
   🕒 02:45
3. Add [A] 4 tbsp Mirin (Sweet Rice Wine), 2 tbsp Sugar, 1 tbsp Potato Starch, and 2 pinches Salt to the blender. [Key Tip!] Adjust the amount of salt based on the saltiness of the hanpen. If it tastes too salty, omit the salt.
   🕒 02:57
4. Add the beaten eggs to the blender in three batches, blending until smooth. [Key Tip!] If you add all the liquid ingredients at once, the hanpen may not break down properly. Add them gradually.
   🕒 03:33
5. Strain the blended mixture through a sieve for an even smoother texture.
   🕒 04:39
6. Line a loaf pan or any household mold with plastic wrap and pour in the strained mixture.
   🕒 05:14
7. Gently tap the mold on the counter a few times to remove air bubbles from the batter.
   🕒 05:33
8. In a frying pan, bring about 1.5cm of water to a boil. Place two chopsticks across the pan and set the mold on top of them.
   🕒 05:42
9. Cover the mold with paper towel and then place a lid on the frying pan.
   🕒 06:15
10. Steam over medium-high heat for about 5 minutes, then reduce heat to low and steam for another 15 minutes. [Key Tip!] Steaming over low heat from the beginning can cause the egg to separate. So, for the first 5 minutes, use medium-high heat to allow it to puff up properly.
    🕒 06:35
11. Remove the mold from the frying pan and let it cool completely.
    🕒 11:17
12. Once cooled, take the Castella Tamago out of the mold and cut it into bite-sized pieces.
    🕒 11:35