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FUKUSHUSOU 150 gr shiroan 2.5 egg yolks 120 koshian
cook yolks, strain, mix with shiroan; shibori
make sure it's cooked, some people don't like uncooked egg taste
AKEBONO shiroan 150 gr egg yolk 1 yolk
low heat, strain and knead
isupata 1 tspb mix in 8 gr shiratamako
20% of dough make red
koshian 120 gr naka an steam on cooking sheet for 7-8' on high heat
I think more flour or isopata to make them crack
HATSUHARU yamatoimo 80 gr granulated sugar 140 gr water 80 gr joushinkou 100 gr baking powder