Kinpira manto

Put the joshin flour in a bowl, pour boiling water and mix with chopsticks. When the whole thing is shattered, mix with your hands and knead well until it reaches a chunk.

Place a cooking sheet on the bat and divide [1] into 4 equal parts. You can split the sizes, but it's best to keep them flat so they can be cooked easily.

Place in a steamer to steam for about 20 to 25 minutes. The surface of the dough becomes slightly transparent, so that it is a guideline for the steaming process.

While the dough is steamed, make kinpira burdock for the contents.
Put a frying pan with sesame oil over high heat, add the burdock and shredded carrots. It will soften in about 1-2 minutes, so add sake, sugar and dark soy sauce and stir-fry again.

When the juices start to run out, remove from the heat, add half-simmered sesame seeds and mix. Spread it on a bat to remove rough heat.

Transfer the steamed dough from [3] to a bowl, put it together, and soak it in a bowl filled with water for about 2 minutes to cool it down.

Remove the dough onto a cloth to wipe off any water, transfer to a bowl, add sugar and potato starch, and knead until it has a glossy finish.

The total amount of dough is about 400g, so cut each into 40g and wrap the ingredients in the kinpira. Place it in a stick shape and then cut it into 10 equal parts with a knife. Spread the dough into a flat, round shape so that the center is slightly thicker, then wrap it with kinpira burdock for ingredients in the center, and firmly attach the burdock.

Arrange them on top of a bat with a cooking sheet lined with the binding surface facing downwards, and steam for about 7 minutes. Serve in a bowl and it's finished.