Microwave the walnuts for 2 minutes. For whole walnuts, microwave for 3 minutes, then finely crush.
Dissolve the shiratamako, brown cane sugar, and soy sauce in lukewarm water, then mix well.
Put the mixture into a heat-resistant bowl, wrap in plastic, then microwave for 2 minutes, and mix well until evenly incorporated.
Add the walnuts and kinako to the mixture, mix, then microwave again for 2 minutes. It will start to turn brown.
Stir well, then spread out the mixture onto a tray coated in katakuriko, then cool to set. Now, all you have to do is cut.
After microwaving, it is very hot, so be careful not to burn yourself. I let it sit a while before spreading it out. Then chill in the refrigerator.
This is the granulated brown cane sugar I used.
Sprinkle on some kinako and enjoy!
Story Behind this Recipe
Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup. It seemed wasteful and a bother to buy sugar syrup just to use a small amount, so I combined a bunch of recipes to come up with another way of making it.
If flour streaks from the shiratamako still remains at Step 4, heat for a bit longer.