Strawberry Daifuku, Mame Daifuku & Chestnut Dorayaki

For the strawberry daifuku

1. Whip the egg whites and trehalose in a stand mixer to form a stiff meringue.

2. In a large copper pot, combine the shiratamako, sugar and water, and cook over medium heat while stirring constantly with a wooden spatula until thick and translucent, about 10–12 minutes.

3. Gently fold the meringue into the hot rice dough in batches until light, fluffy and marshmallow-like in texture.

4. Spread the finished gyuhi dough out on a tray lined with potato starch to cool down.

5. Hull the strawberries, keeping the shape intact and removing the hard core with a stem remover tool.

6. Divide the white bean paste into 8 portions, wrap each around a strawberry leaving the top visible, and set aside.

7. Divide the cooled gyuhi dough into 8 portions, flatten each with dusted hands, wrap around a strawberry-bean ball, and seal the bottom.

For the mame daifuku

8. Boil the red peas in salted water in a pressure cooker until tender, about 15 minutes, then drain and set aside.

   Then 15 min of waiting

9. Drain the soaked mochigome and steam it in a wooden steamer (seiro) for 45 minutes until tender.

   Then 45 min of waiting

10. Transfer the hot steamed rice to a mochi pounding machine and knead until a smooth, elastic mochi dough forms, about 10 minutes.

11. Add a pinch of salt and the cooked red peas to the mochi dough during the final minutes of pounding so they are distributed evenly without crushing.

12. Transfer the warm pea mochi onto a starch-dusted surface and divide into 8 portions.

13. Flatten each portion, place a ball of koshian in the center, and wrap the mochi around it, sealing the edges neatly at the bottom.

For the chestnut dorayaki

14. Preheat a flat griddle to 340°F (170°C) and lightly grease it with oil.

15. In a stand mixer, whisk the eggs, sugar and brown sugar together until pale and thick, 5–7 minutes.

16. Dissolve the baking soda, tapioca starch, honey and mirin in a little water, then whisk into the egg mixture.

17. Sift in the cake flour and fold gently with a whisk until a smooth batter forms.

18. Pour small rounds of batter onto the hot griddle and cook until bubbles form on the surface, about 2 minutes.

    Then 2 min of waiting

19. Flip with a spatula and cook the other side for another 1 minute until golden brown, then transfer to a rack to cool.

    Then 1 min of waiting

20. Pair up the pancake shells, spread a portion of tsubuan onto one half, top with a chestnut half, and press the second pancake on top to form a sandwich.