Yuriro root zenzai with sesame white ball

Make the sesame shiratama. Put the shiratama flour and sugar in a bowl and mix while gradually adding water. Once the dough has come together, add the black sesame paste and mix well again

Shape into an oval shape about 2cm in diameter and place in boiling water. When the shiratama balls float to the surface of the water, they are ready. Remove to ice water to cool

It's best to chop the lily bulbs so that they cook more easily. Boil them in water with a little vinegar for about 5 minutes, and when they're soft, drain them in a colander

Place the lily bulb in a plastic bag and mash it while it's still hot until smooth

Put the mashed lily root and sugar into a pot and knead over low heat. Once everything is mixed, remove from the heat and strain until smooth

Transfer to a clean saucepan and bring to a simmer

Remove from heat and pour into serving bowls. Top with sesame shiratama balls and gold leaf to taste