Ikinari Dango

Method

1. Wash 150 g of sweet potato and cut 2 rounds about 2 cm thick from the fattest part. Peel the skin off thickly, about 3 mm, so no fibrous layer remains, and round off the sharp edges. Soak the rounds in cold water for 10 minutes to draw out the harshness, then drain and pat completely dry.
2. Put 55 g of plain flour in a bowl with 1 pinch of salt. Add 28 ml of lukewarm water a little at a time, mixing with your fingers until it comes together as a soft dough slightly firmer than an earlobe. Knead on the work surface for 3-4 minutes until smooth, then cover with a damp cloth and rest for 20 minutes so it rolls out without springing back.
3. Divide 60 g of tsubuan into 2 equal balls and flatten each into a disc a little smaller than the potato slices.