Boil 50g mugwort with 2g salt until tender, then drain and finely chop.
Combine 50g joshinko, 100g shiratamako, and 20g sugar in a bowl.
Add the chopped mugwort and 110g water to the flour mixture, kneading into a dough.
Sesli anlatım, porsiyon ayarı ve daha fazlası
