Photo
Recipe
- First, make Kuri-an.
- Shape like Wringing out chakin, except:
- Don’t twist, just pull up
- Use the long part of your thumb to make the elongation and sharp edge, rather than the tip or pad of your thumb. That will make it look ball-like, and it’ll look obvious that you stuck your thumb in.
- Refrigerate overnight until serving if you need.
Don't use the broiler!
It’s a nice idea to give it some texture and gently burn the tips, but the broiler isn’t strong enough. It ends up baking the kuri-an instead of just singeing the tips, and you get this awful dry texture.
If you want to do this, get a torch.