Uiro

This recipe is used for Ayame, Ichou, and Uiro-Wrapped Balls. Minazuki uses something slightly different.

Recipe

This recipe has gone through a lot of changes. This recipe is my current favorite. It is a mix of sweets lady’s ingredient list and Miyazaki-sensei’s technique.

Ingredients

Dough

• 65g johakuto
• 35g joyoko (from Miyazaki-sensei, joshinko is a reasonable substitute)
• 20g mochiko
• 15g hakuriki-ko (cake flour)
• 5g kuzuko
• 85g water

Making the dough

1. Sift and mix the dry ingredients, sans kuzuko.
2. Incorporate the kuzuko into the water, then add to the dry mixture. Pass through a strainer to avoid lumps of kuzu. Mix well.
3. Line a steamer with sarashi, and pour the mixture directly into the sarashi. Steam on medium-high for 25 minutes.
   1. (Note: I did 2/3 of this recipe and did only 20m. That worked well. Maybe I should do that always.) → Did this again, worked great. Yield was 140g after steaming.
   2. On 2025-11-28, I made the full recipe at 22m. I don’t think I would go lower. It was perfect.

Working the dough

1. Remove from steamer and knead using the sarashi used for steaming.
   1. Just knead until it’s cool enough to start working with your hands.
2. Remove the dough from the sarashi and put directly onto a baking sheet.
3. Keeping your hands thoroughly wet (plain water is sufficient), add color and knead in your hands.
   1. Note: Because it is not going into heat after this, you can use plant-based food coloring.

History

Sweets lady recipe

Youtube: https://www.youtube.com/watch?v=LHMgjEWyUPQ

Miyazaki-sensei’s recipe

Trick from Miyazaki-sensei: Before rolling into hot dogs, fold into itself like how we do with mochi to make the surface smooth.

Full reference: https://drive.google.com/drive/folders/1CRhqS7b-80xOqfiez7KFm9967fsAscn9

• 50g joyo-ko (a fine grade of rice flour. Joshin-ko can also be used)
• 20g mochiko
• 90g sugar
• 13g kuzuko
• 100g water
• 15g x 6 balls of koshi-an

2024-05-11 - Ayame

Historically, I have used the recipe from the top, but this time, I tried the Wagashi Issho recipe.

Everything about the technique, I loved. I should do that every time.

• I loved coloring it after. That was so much better, because I could use plant-based food coloring (gentler, no need to worry about heat stability).
• Steaming was also significantly easier coloring it after.
• Kneading in-hand on top of a baking sheet, instead of with sarashi, worked surprisingly well.
• Blending the seams of the hotdog on the baking sheet worked well.

The recipe composition itself, I loved less. It was much softer than the other recipe. Easier to cut with kuromoji, but the texture almost felt the same as the anko once putting it in your mouth.

Next time, I should try Miyazaki-sensei’s technique, but with Machiko-sensei’s recipe.

2024-10-05 - Ichou

• Used a 3in circle cutter, really would like to use one slightly larger (3.25”?)
• Used sweets lady recipe, but steamed all together and split + colored after.
  • Just used our hands to knead in the color, wetting frequently and kneading on a sheet pan. Didn’t work great. Would have been much better to use sarashi.
• Split dough half green, half yellow.
  • Rolled hotdogs imagining quarters, eg 1/4 yellow on either edge, then 1/4 x2 on the inner part. That results in half/half circles.
• Rolled the hotdogs a little too long imo. They needed to end up being 9”, and we rolled them to 6”. But they were much skinnier than they needed, so we didn’t have room to roll them out evenly.
  • Next time, make them shorter (4.5”?) and leave them wider.

How to eat