Kanzarashi (Chilled Shiratama Dumplings in Syrup)

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

Kanzarashi is a Shimabara sweet from Nagasaki made by kneading shiratamako with water to an earlobe-soft dough, shaping tiny dumplings, boiling them, and cooling them in cold water before floating them in clear syrup.

This provided recipe balances coarse and white sugar with just a trace of light soy sauce and salt. Continue boiling the dumplings for one minute after they rise so their centers cook through, then combine them with thoroughly chilled syrup and serve promptly.

Ingredients (2 servings)

Ingredient	Amount	Unit
shiratamako glutinous rice flour	60	g
water for dough	50	ml
coarse sugar	50	g
white sugar	9	g
light soy sauce	0.5	ml
salt	0.5	g
water for syrup	200	ml

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Control

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.
2

Prep

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.
3

Control

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.
4

Heat

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.
5

Prep

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Small 1.5cm shiratama dumplings
Finish cue: After all float, boil 1 minute more until cooked through, then transfer to ice water and chill for 2 minutes.
Avoid this: Shiratamako absorbs differently by brand and humidity, so do not add the final 10ml water all at once.
Storage and reheating: Stir over medium heat to dissolve, simmer gently for 2 minutes once bubbling, cool completely, and refrigerate.