Cut the strawberries into 2cm cubes. Sprinkle sugar (not listed).
Put the shiratamako flour, sugar and water in a heatproof dish and mix well. Microwave on high for 1 and 1/2 minutes. Take out and beat well. Microwave for 1 minute again. Beat well and repeat this process twice.
Transfer the dough into a large plate dusted with katakuriko. Divide the into 6 portions using kitchen scissors.
Pat dry Step 1 with paper towels and stir in the adzuki beans. Do not squash the strawberries. Divide into 6 portions.
Spread out Step 3, and place Step 4 into the spread out dough, wrap neatly and seal well. You can make these in 10 minutes once you get used to it. These are homemade strawberry daifuku.
Story Behind this Recipe
If you use large whole strawberries and wrap with azuki bean paste, they will be too big and they won't look as cute. Just cut them up and wrap them the way I'll show you here.
These days, you see large strawberries on sale. If you buy ones that are a little damaged, just discard the damaged parts and use the rest to make these. The cut strawberries tend to yield a lot of moisture, so eat straight away after making them. They do not keep long for this reason.