Fox Nerikiri
A recipe for Fox Nerikiri inspired by our time in Kyoto, Japan! This fox-shaped wagashi is filled with a smooth red bean paste and perfect for pairing with tea.
Servings 3 Nerikiri
Ingredients
- 6 grams (2 1/2 teaspoons) shiratamako
- 15 milliliters (1 tablespoon) water
- 12 grams (1 tablespoon) granulated sugar
- 150 grams (1/2 cup) shiroan white bean paste
- 45 grams (2 tablespoons) koshian smooth red bean paste
- orange gel or powder food coloring
- black gel food coloring or black cocoa powder
Instructions
- Place the shiratamako in a small, heat-safe bowl.
- Stir in the water until the shiratamako starts to become smooth.
- Stir in the sugar until evenly combined.
- Cover the bowl with plastic wrap and microwave for 30 seconds.
- Carefully remove the bowl and plastic wrap, fold well to combine, cover, and microwave again for 30 seconds.
- The mixture should now be transparent. If not, repeat and microwave for another 30 seconds. Set aside.
- Place the shiroan in another heat-safe bowl and cover with plastic wrap.
- Microwave the shiroan for 1 minute, then carefully remove the bowl, fold to combine, then re-cover and microwave for another 1 minute.
- Fold the shiroan again, cover and microwave for another 30 seconds. The shiroan should become dry and powdery. If the mixture is still too wet, continue this process at 30 second increments.
- Fold the transparent shiratamako mixture into the cooked shiroan until well combined.
- Tear off pieces of the dough about the size of a golf ball and place them on a towel or cheesecloth.
- Allow the pieces to cool for 2 minutes, then bring them back together and knead until smooth.
- Tear apart the pieces again and place them back on the towel to cool for about 2 minutes.
- Repeat this process 1-2 more times until the dough is cooled.
- Divide the dough into three pieces: one about 90 grams, another one 60 grams, and a final smaller ball about 5 grams. Cover the pieces you aren't currently using with a slightly damp towel to keep them from drying out.
- Use a toothpick to add a little of the orange coloring to the largest 90 gram ball of dough. Fold the dough using a light cotton cloth, cheesecloth, or parchment paper until the color is evenly blended, adding a little more as needed to create a light, orange color.
- Divide the orange ball into 4 equal pieces and set aside, covering with the towel.
- Leave the 60 gram ball of dough white and divide into four equal pieces, making sure it does not touch the orange pieces.
- For the smallest 5 gram ball of dough, either fold in a little black food coloring or black cocoa powder. Cover with a cloth.
- Scoop out 15 grams (about 1/2 tablespoon) of koshian and form into a smooth ball. Repeat to make 3 rounds in all.
- Place one orange ball and one white ball side by side on cloth or sheet of parchment and press together lightly.
- Press down on the dough between the parchment until about 1/4 inch (6 millimeters) thick. Gently press together any gaps in the sides to make an even disc with one side orange and one side white.
- Place the circle in your non-dominant hand and put a koshian (red bean) ball in the center of the circle.
- Gently stretch the circle up around the koshian ball to enclose, carefully pinching together the ends to seal. Roll the ball between your hands until smooth.
- Place the ball back on the sheet of parchment with the white side facing down.
- Pull off two tiny pieces of black dough. Roll each piece into a line about the size of a sprinkle. Gently press them on each side of the orange section of the ball about 1/4 inch (6 millimeters) above the white line. These will be the eyes.
- Roll another piece of black dough into a ball and place it on the white and orange line just below the eyes. This will be the nose.
- Gently press a skewer or the thicker end of a chopstick above the eyes to stretch some of the dough into an ear without cutting all the way through to the filling. Gently press along the top of each ear to make a rounded tip. For more detail, you can also add a small amount of white and black dough and draw a few lines with a toothpick for definition.
- Repeat this process with the other two koshian rounds and dough to make three fox bases in all.
- Divide the last ball of orange dough into three equal pieces. Divide the last ball of white dough into three equal pieces.
- Place one round of white dough against a round of orange dough and lightly press together to seal. Roll into a thick rope with a tapered white edge.
- Wrap the rope around one side of a fox base to make a tail, white end towards the front. Gently press along the bottom edge to seal to the body. If desired, use a toothpick to draw lines across the white part of the tail for a little texture.
- Repeat with the remaining two foxes to make three formed Nerikiri.
- These Fox Nerikiri are best shortly after assembly and within a day. Store leftovers in the refrigerator in an airtight container for up to 2 days.