Kanzarashi (Chilled Shiratama Dumplings in Syrup)

Combine 200ml syrup water, 50g coarse sugar, 9g white sugar, 0.5ml light soy sauce, and 0.5g salt in a small pan.

Stir over medium heat to dissolve, simmer gently for 2 minutes once bubbling, cool completely, and refrigerate.

Add 40ml of the dough water to 60g shiratamako and crush the granules with your fingers while mixing.

Add the remaining water 5ml at a time until the dough is smooth, does not crack, and holds a fingertip mark like an earlobe.

Divide the dough into 20 portions and roll into dumplings about 1.5cm across.

Cover with damp cloth so they do not dry, bring ample water to a full boil in a large pot, and prepare ice water nearby.

Drop the dumplings into boiling water one at a time and stir once to prevent sticking.

After all float, boil 1 minute more until cooked through, then transfer to ice water and chill for 2 minutes.

Drain the dumplings, divide 10 into each of two bowls, and pour over half the chilled syrup.

Dumplings can lodge in the throat, so chew one at a time slowly; cut smaller and supervise when serving children or older adults.