for the dumplings:
160g shiratamako rice flour
60g joshinko rice flour
170ml-190ml water
1-2 tsp sugar, to taste
for the mitarashi sauce:
2 tbsp soy sauce
6 tbsp water
3 tbsp sugar
1 tbsp mirin rice wine
1 tbsp potato or cornstarch
Makes about 5-6 skewers.