Soak them in hot water for a while, then peel off the skins.
Using a blender, combine the peanuts and water, then blend into a smooth liquid.
Lay a cloth over a thick-bottomed pot, strain the liquid from Step 4, then squeeze out the excess juice.
Add the remaining water and katakuriko to the pot, stir until even, then heat. At first, the heat should be set high, then reduced to low heat while continuously stirring. Remove from heat once the mixture reaches a paste-like consistency.
Line a mold (I use a bento box) with a damp towel, then pour in the mixture from Step 6.
Cover the mixture with the ends of the cloth, then chill in a cold water bath. Once it has cooled, chill in the refrigerator.
Cut into desired sizes...
Top with grated ginger, then drizzle on the sauce.
Do not discard the pulp. You can make uno hana with it.
Here is the uno hana dish. See Recipe ID: 162945
With the leftover peanuts I had, I added them to some kudzu powder and made tofu from that.
This tofu is stickier than the kind made from katakuriko slurry and it's very delicious.