Photo
Recipe
Followed recipe from sweets lady for Kimi-shigure.
TLDR:
- 1 egg yolk for around 150g of shiroan
- Warm shiroan on low heat in nabe, then add egg
- Mix and heat on low heat until the mixture stops sticking to your finger when you touch it
- Pass through a sieve to remove any chunky bits
- Knead briefly to bring dough together
Don't dry too much!
Just like heating anko in the microwave, the heat will make it feel softer than it actually is. Stop heating as soon as it stops sticking to your fingers — even if it’s too loose then, it will cool to konashi consistency.