Wash the strawberries and hull. Chop into about 5 mm pieces. Put the sugar and strawberries into a pan and simmer for about 5 minutes. When the strawberries are cooked through and the mixture has thickened slightly, it's done.
Soften the gelatin in water. Dust a large, flat container evenly with katakuriko.
Transfer the strawberry mixture from Step 1 to a heatproof bowl, add the mizuame and dissolve suspended over a pan of hot water. It will be very sticky.
Work quickly from this point on! Whip the mixture with a hand mixer until soft peaks form. This is key!
Transfer the mixture to a piping bag and pipe out onto the katakuriko dusted container. When all the mixture has been piped out, dust the tops with more katakuriko.
Once the bites are coated with katakuriko, transfer to a sieve or colander to shake the excess katakruiko.
Note: When squeezing out the marshmallow mixture, do it all in one go if possible. Otherwise it will stiffen in the bag. You can use a plastic bag instead by snipping off a corner.
If you pipe out the marshmallow onto parchment paper, you won't need to dust the work surface with katakuriko.
Gelatin sets at a low temperature, so if the temperature is hot it won't set. I recommend chilling in the refrigerator during the summer to set.
Story Behind this Recipe
It's spring, so I made a strawberry version of this marshmallow recipe.
If you don't have a hand mixer, crush the strawberries with a spatula in step 1. When piping out the mixture, the work surface should be on the large side. If you have a 50 x 50 cm surface it should be easier to work. Use the piping tip that comes with fresh cream and cut it to make the mouth bigger.