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15minutes
Put Shiratamako and silken tofu in a bowl, mix well so that there are no lumps, fine-tune the amount of silk tofu and knead until it is as hard as an earlobe.
Roll into bite-sized pieces, put in boiling water and boil, and when it comes to the surface, boil for 1-2 minutes.
Cool for ice water.
Put the ingredients marked with a star in a small pan, heat over low heat and continue mixing with a rubber spatula. When thickened, turn off the heat to remove the rough heat and put on the dumplings.
・ Shiratama-ko, a type of shiratama-ko made from shiratama-ko and silk tofu.
・ Adjust the amount of silken tofu as appropriate.
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