Wagashi nerikiri recipe
Wagashi nerikiri recipe is a easy Japanese recipe that serves 4. 120 calories per serving. Recipe by Japanese Kitchen by Miss Wagashi on YouTube.
Prep: 30 min | Cook: 3 min | Total: 43 min
Cost: $26.78 total, $6.70 per serving
Ingredients
- 200 g White Bean Paste (Shiro-an) (Sweetened white bean paste, used as dough base and optional filling)
- 150 g Glutinous Rice Flour (Mochiko) (Also called sweet rice flour, creates the chewy mochi texture)
- 30 g Granulated Sugar (Adds sweetness to the mochi dough)
- 150 ml Water (Divided into 2–3 additions while mixing the mochi dough)
- 100 g Red Bean Paste (Anko) (Traditional filling; can be swapped with white bean paste)
- 2 drops Food Coloring (Orange) (Adds orange hue to the dough; use natural food coloring if preferred)
- 2 tbsp Potato Starch (Prevents sticking while shaping)
- 6 pieces Bamboo Skewers or Toothpicks (Used to create the mandarin orange surface texture)
Instructions
Dry the White Bean Paste
Place the white bean paste in a microwave‑safe mixing bowl, cover with a paper towel, and microwave on high for 1 minute to evaporate excess moisture. Stir, then microwave for another 1 minute until the surface looks dry and slightly whitish.
Time: PT2M
Prepare Mochi Dough
In a small mixing bowl combine glutinous rice flour and sugar. Add water gradually (2–3 additions), mixing until a smooth, lump‑free paste forms.
Time: PT5M
Cook Mochi in Microwave
Microwave the mochi mixture for 30 seconds, remove and stir. Microwave again for another 30 seconds. The dough should become sticky, translucent, and slightly glossy.
Time: PT1M
Combine Mochi with White Bean Paste
Add the cooked mochi dough to the dried white bean paste. Stir vigorously until fully incorporated and the mixture becomes a uniform, pliable dough.
Time: PT3M
Knead the Dough
Transfer the dough onto a damp cotton cloth. Knead for 2–3 minutes until smooth. Break the dough into small pieces to cool faster, then gather the pieces back to the center and knead again until the surface is even.
Time: PT5M
Color the Dough
Cover the dough with plastic wrap. Add a few drops of orange food coloring and knead until the color is uniformly distributed.
Time: PT2M
Prepare Fillings
Roll the red bean paste into a smooth ball (or use white bean paste if preferred). Set aside.
Time: PT2M
Shape Mandarins
Flatten a portion of orange‑colored dough, place the bean‑paste ball in the center, and wrap the dough around it, sealing the edges. Divide the wrapped ball into eight equal sections. Dust the work surface with potato starch, then gently flatten each section into a thin disk. Re‑assemble the eight disks around the filling, overlapping slightly to mimic a mandarin peel.
Time: PT8M
Create Surface Texture
Insert bamboo skewers or toothpicks into the surface in a radial pattern to imitate the dimpled texture of a mandarin orange.
Time: PT2M
Final Rest
Place the finished wagashi on a plate, cover loosely with plastic wrap, and let rest at room temperature for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 2g
- Carbohydrates
- 30g
- Fat
- 0.5g
- Fiber
- 2g
Dietary info: Vegetarian, Vegan
Allergens: Soy (if bean paste contains soy)
Ingredient Substitutions
- Instead of White Bean Paste (Shiro-an): Sweetened tofu paste, Mashed white beans with sugar
- Instead of Glutinous Rice Flour (Mochiko): Rice flour (will be less chewy)
- Instead of Granulated Sugar: Honey (use less), Coconut sugar
- Instead of Water: Milk (will add richness)
- Instead of Red Bean Paste (Anko): Sweetened chestnut paste, White bean paste
- Instead of Food Coloring (Orange): Beet juice (natural)
- Instead of Potato Starch: Cornstarch, Tapioca starch
- Instead of Bamboo Skewers or Toothpicks: Wooden cocktail picks
Equipment Needed
- Microwave‑Safe Mixing Bowl
- Non‑Stick Pan (optional)
- Spatula
- Plastic Wrap
- Damp Cotton Cloth
- Food‑Safe Food Coloring (optional)
- Bamboo Skewers
- Fine Mesh Sieve (optional)
- Kitchen Scale
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Drying the white bean paste to remove excess moisture
- Achieving the translucent sticky texture of the mochi dough
- Kneading the combined dough until smooth and uniform
- Evenly incorporating food coloring
- Accurate shaping and texturing to resemble a mandarin orange
Chef Tips from the Video
- Use a damp cloth rather than a wet one; excess water will make the dough sticky.
- If you prefer a deeper orange hue, add a pinch of turmeric powder along with the food coloring.
- Dust the work surface generously with potato starch to prevent sticking while flattening the disks.
Troubleshooting
Bean paste remains wet after microwaving.
Microwave in additional 30‑second intervals, stirring each time, until the surface looks dry.
Mochi dough is gritty or not translucent.
Continue microwaving in 10‑second bursts, stirring between bursts, until the dough becomes smooth and glossy.
Dough cracks when shaping.
Knead longer on a damp cloth and keep the dough covered with plastic wrap to retain moisture.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze individually wrapped for up to 1 month; thaw in the refrigerator before serving.
Room temperature: Best consumed the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Prepare the dough and fillings up to step 7 and keep them covered in the refrigerator for up to 2 days.
- Shape the wagashi just before serving to maintain the crisp texture of the surface.
Frequently Asked Questions
What is the cultural significance and history of mandarin orange wagashi (Mikan Shaped Sweet) in Japanese New Year celebrations?
Mandarin oranges, called "mikan" in Japan, are traditionally associated with good luck and prosperity during the winter and Chinese New Year. Shaping wagashi like a mandarin symbolizes wishes for a sweet and abundant year ahead, blending Japanese confectionery art with auspicious fruit symbolism.
What are the traditional regional variations of mandarin orange wagashi in Japanese cuisine?
In the Kansai region, wagashi often feature softer, more delicate doughs and may use chestnut paste as a filling. In the Kanto area, a firmer mochi base and red bean paste are common, matching the recipe shown by Miss Wagashi.
How is mandarin orange wagashi traditionally served in Japan during the New Year?
It is typically presented on a lacquered plate alongside other seasonal wagashi such as "kuri kinton" and "yokan," often accompanied by green tea. The bright orange color adds visual festivity to the New Year spread.
What occasions or celebrations is mandarin orange wagashi traditionally associated with in Japanese culture?
Besides the Chinese New Year, it is enjoyed during "Oshogatsu" (Japanese New Year) and other winter festivals where orange symbolism represents luck and wealth.
What makes mandarin orange wagashi special or unique in Japanese wagashi tradition?
Its three‑dimensional fruit shape, combined with the contrast of sweet white bean dough and red bean filling, showcases both artistic skill and seasonal symbolism, setting it apart from flat, molded wagashi.
What are the authentic traditional ingredients for mandarin orange wagashi versus acceptable substitutes?
Authentic ingredients include shiro‑an (white bean paste), mochiko (glutinous rice flour), sugar, water, and anko (red bean paste). Acceptable substitutes are sweetened tofu paste for shiro‑an, regular rice flour (less chewy) for mochiko, and chestnut paste instead of anko.
What are the most common mistakes to avoid when making mandarin orange wagashi?
Common errors include under‑drying the white bean paste, over‑cooking the mochi so it becomes rubbery, and not kneading the dough enough, which leads to cracks during shaping. Follow the drying and kneading steps carefully.
Why does this mandarin orange wagashi recipe use microwave cooking for the mochi instead of steaming?
Microwaving provides quick, even heat that gelatinizes the glutinous rice flour without the need for a steamer, making the process faster for home cooks while still achieving the desired translucent, sticky texture.
Can I make mandarin orange wagashi ahead of time and how should I store it?
Yes. Prepare the dough and fillings up to step 7, cover tightly with plastic wrap, and refrigerate for up to 2 days. Shape the wagashi just before serving; if already shaped, store in an airtight container in the fridge for up to 3 days.
What does the YouTube channel Japanese Kitchen by Miss Wagashi specialize in?
The YouTube channel Japanese Kitchen by Miss Wagashi specializes in traditional and modern Japanese confectionery (wagashi), offering step‑by‑step tutorials that blend cultural storytelling with practical home‑cooking techniques.
How does the YouTube channel Japanese Kitchen by Miss Wagashi's approach to Japanese wagashi differ from other Japanese cooking channels?
Miss Wagashi focuses exclusively on wagashi, emphasizing seasonal symbolism, precise shaping techniques, and the use of everyday kitchen tools like microwaves, whereas many other Japanese cooking channels cover a broader range of dishes and often rely on traditional steaming methods.
Last updated: September 6, 2026
