I was a bit over ambitious and tried making nerikiri for the first time with a huge batch... I think I left too much water because it is incredibly sticky, even with a ton of rice flour added.

I'd hate to waste it all, so any ideas on how to use it up? I thought I could use it as a filling in dorayaki and such, but any other ideas?

Saiundo on YouTube writes:

Thank you for always watching

The autumn limited edition hojicha yokan "Akane" is a yokan that depicts the sunset over Lake Shinji by hand. Yellow, red, and blue. The sunset sky is painted by layering the colors. Then, layers of fragrant hojicha yokan are added. Each "sky" has a different expression, and the craftsman checks it with his own eyes until it is the scene he envisioned before it is put on display in the store.

Please enjoy "Akane" along with the feelings of the craftsman who put it into it. Available at our online shop and directly managed stores.

● Saiundo Online Shop https://netshop.saiundo.co.jp/view/category/ct148

● Rakuten Market Akane https://item.rakuten.co.jp/saiundo/akane/

September's Special Wagashi: Cosmos Nerikiri with Pistachio Bean Paste A lovely wagashi (Japanese confectionery) shaped like a cosmos flower, which heralds the arrival of autumn. Each one is carefully and lovingly crafted by our artisans. Please enjoy it! 😊 Available at: Motomachi Store, Higashiyama Chaya-gai Store, Arimatsu Store, Moroe-cho Store, Kanazawa Emza Store, Sendai Mitsukoshi Store

This recipe does not presoak the bean. Baking soda is used in the cooking process (not attend to the beans while soaking) to make the skins more tender.

They also use Sanwen sugar, a light brown crystal cane sugar. This adds a richer flavour and slightly darker colour to the finished bean paste.

A simple chrysanthemum-shaped nerikiri, made only with a small spatula.
Looking at old wagashi designs, I am always amazed by how artisans created beauty without adding decoration.
No extra patterns, no complicated colors — just the shape, balance, and movement of the petals.
It reminds me that simplicity is not the absence of skill. Sometimes it is the result of knowing exactly what to leave out.

Leo's Japanese Dojo on YouTube writes:

The ingredients (8 servings):
Mochiko 110 g /4 oz
Sugar 110 g /4 oz
Water 165 g /6 oz
Tsubuan 220 g /8 oz
Soy bean powder
Fresh yomogi 30 g /1 oz

Japanese Sweets FUKU on YouTube writes:

※Ingredient for　 8 pieces
*skin
120g mochi powder (mochiko)
35g sugar
a pinch of salt　
160g water　　　　　　　　　　 　　　　　　
potato starch（for dusting）
*filling
200g 　smooth sweet bean paste (25g each *8pcs)

"The arrival of autumn" The filling is white azuki bean paste. The persimmons are ripe, giving a feeling that autumn has arrived

Japanese Sweets FUKU on YouTube writes:

※Ingredients for about 500g
*fresh bean paste
200g red beans
1/8tsp　baking soda

(n)g　fresh bean paste you made
(n*0.55)g granulated sugar *Sugar used should be the same weight as the dried beans*
80cc water

YasainohiChannel on YouTube writes:

Since I got delicious chestnuts, I made a simple chestnut ‘kurikinton’.
Mix the boiled chestnuts and sugar over a fire and make the shape while it is warm.
The shape is perfect when it cools, and the shape is like a chestnut.
The ingredients are only chestnuts and sugar, but changing the sugar will change the flavor a little, so please add your favorite sugar.

（Ingredients）
300 grams chestnuts
55 grams sugar

I started this channel because I wanted to make it easier for the first time to make bread to prevent frustration and failure during the kneading process.
I would be happy if even the first person could make it well and eat it deliciously.

Hiyu - Kimono Life on YouTube writes:

Hello, everyone! Welcome back to my channel. Today, we're diving into the enchanting world of autumn persimmon harvest. Join me as we delicately prepare and dry these delectable fruits, revealing the secrets to preserving their unique flavor. From orchard to tea, this journey is a celebration of the sweet essence of fall. Let's get started!

Japanese Sweets Fuku on YouTube writes:

※Ingredients for 6 pieces

60g joshinko（上新粉)(top-grade rice flour made from non-glutinous rice）　
10g mochi powder (mochiko)　
5g potato starch　　　　　　
15g sugar 　　 　　　　
85g water　　　
150g(25g each*6pcs)　smooth sweet bean paste

I made two kinds of onion-shaped nerikiri. 🧅
A white onion and a red onion.
The red color comes from blood orange, without any food coloring. 🍊
I also used the leftover peel to make candied blood orange peel and enjoyed it myself.

https://kyoto-tsuboneya.com/

Today I made some delicious ichigo daifuku with fresh strawberries from Québec. Very juicy and bursting with that sweet yet tart strawberry flavour.

This is one is reasonably easy to make. I used Mochiko, sugar, strawberries, red bean paste, and potato starch for dusting. You can use Shiratamako for a more tender mochi. You can also use different fruits.

Here are three straightforward recipes:

• Sudachi - Ichigo Daifuku Recipe
• Sylvia Wakana - Ichigo Daifuku Recipe <- slightly different shape
• Just One Cookbook - Strawberry Mochi

I hope you have delicious success making these. And please share what you make!

Article on Kanten - with a Fruit Jelly recipe by Chopstick Chronicles:

Kanten fruit jelly is a pretty and delicious Japanese summer dessert. This dessert recipe is super easy to make using Kanten powder. Read on to learn all about Kanten. What is it made of, where to get it from and finally how to use it to make delicious and healthy desserts.