Yuriro root zenzai with sesame white ball

Make sesame roe. Add the shiratama flour and sugar in a bowl and mix by adding water little by little. Once the dough is packed together, add the black sesame paste and mix well.

Shape it into an oval shape about 2cm in diameter and place it in boiling water. It's fine as long as the white balls float on the surface of the hot water. Remove in ice water and remove the heat.

It is best to chop the lily roots to make them easier to cook. Boil the bottom in a little vinegared hot water for about 5 minutes, and when it's soft, pour it in a colander and drain the water.

Place the lily roots in a plastic bag and crush them until they become smooth while they are still hot.

Add the ground lily roots and sugar in a pot and knead over low heat. Once everything is mixed, remove from the heat and pour it over a liner to make it smooth.

Transfer to a clean pot and cook over heat.

Remove from the heat and pour into a bowl. Top with sesame roe and topped with gold leaf if desired.