Nerikiri Recipe

Serving Size:

Makes 5-6 pieces.

Ingredients

White bean paste (Shiro-an) 300g
Red bean paste (Koshi-an) 90g (15g x 6)
Shiratamako or Glutinous Rice Flour 11g
Water 8g
Food Coloring (I recommend Gel type)

Directions

Mix the water and shiratamako thoroughly.
Add the white bean paste (shiroan) to step ① and mix well.
Once combined, transfer the mixture into a microwave-safe bowl and spread it thinly along the sides of the bowl.
Without covering with plastic wrap, microwave at 600W for 3 minutes.
Stir well, then microwave again for 1 more minute, and stir again.
Spread the mixture thinly along the sides of the bowl and let it cool.
If the paste still sticks to your fingers when touched, it means there is still too much moisture.
Let it cool, then repeat the process of mixing and heating until the moisture evaporates enough.
When the paste no longer sticks to your fingers, the nerikiri dough is ready.
Add a tiny bit of water to the food coloring, and using a toothpick, gradually add small amounts to the nerikiri dough (from step ⑥).
The color can become stronger than expected, so adding a little at a time is recommended.
A basic wagashi portion is typically 36-40 g in total.
Use 12-15 g of koshian (smooth red bean paste) and 24-25 g of nerikiri dough to form one piece.

Additional Notes
– Red bean paste is usually the filling for nerikiri. You can use other flavors as well, like cacao powder, houjicha powder, yuzu extract, etc.
– By thoroughly evaporating the excess moisture, the nerikiri paste becomes much easier to work with.
– You can also freeze the finished nerikiri dough, and it will still taste delicious after thawing.

Where can I buy the ingredients and tools?

Japan Plaza (formerly Shochiku) sells White bean paste and Red bean paste. You can buy online or visit their store in Immermanstraße, Düsseldorf.

The triangle tool 三角棒　can only be purchased in Japan. There are some sellers in Amazon Japan that ships to Germany, like this one. Alternatively, you can also use fondant tools.