To make a thicker syrup, use 3 tablepoons of katakuriko and decrease the amount of ◎ water.
Combine soy sauce, mirin, ◎ water, and sugar in a pot over low heat, and bring to a boil.
Once large bubbles rise to the surface, turn off the heat and gradually introduce the katakuriko slurry. Mix well as you add it in, and don't dump it all at once.
When you first add the katakuriko dissolved in water, the mixture will be cloudy, so cook and stir over low heat until it becomes clear.
When the syrup is clear, it's done
With 2 tablespoons of katakuriko. It's a bit thick, but still smooth.
With 3 tablespoons of katakuriko. It's quite thick, but if you plan to bring the dumplings as gifts, this consistency is better.
Here are hints to make delicious dumplings!!
Recipe ID: 1134183.
These are soft and chewy, delicious dumplings.
On the dumpling flour package it says to brown the balls on a gas stove, but what if you have an induction stovetop?! See Step 10.
Put the balls in a nonstick pan without oil, and fry over low heat, rolling them around, until they are brown, as in the photos in 9 & 10.
Cool before packing in styrofoam containers, which tend to melt easily from heat.
Store leftover syrup in the refrigerator or freezer. You can use the syrup for other sauces, or for simmered dishes. The styrofoam container in the photo is from Germany.
Story Behind this Recipe
I made this for the birthday party of a friend who loves sweets.
I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!
Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency. The leftover syrup is good for potato mochi too! If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick.