Kagoshima Jambo-Mochi

Yield: 12 skewered sweets; prepare 24 small serving skewers. Knead the flour with the dough water until soft and pliable. Shape flat circles roughly 3 cm across and boil until cooked through. Cool in water and drain.

Dissolve the starch in the measured sauce water, combine with soy sauce, sugar and mirin, and heat while stirring until thickened.

Grill the cooked dumplings without sauce until lightly toasted, put two skewers into each and coat with the sauce.