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1
Combine the shiratamako and water in a heatproof bowl and mix to a smooth, lump-free slurry. Steam over boiling water for 3–4 minutes, stir thoroughly, then microwave on high for a further 90 seconds. The mochi is ready when the mass is translucent, cohesive, and pulls away cleanly from the sides of the bowl.
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2
For ichigo daifuku, divide the anko into 8 equal portions (approximately 25 g each). Press each portion around a hulled, thoroughly dried strawberry to form a smooth anko-coated ball, sealing the paste completely so no berry surface is exposed. Set aside.
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3
Dust a work surface generously with cornstarch or katakuriko. Turn the warm mochi out onto the surface and dust the top. With wet hands, divide the mochi into 8 equal portions (approximately 25 g each), keeping hands moist throughout; the mochi must be worked while warm and pliable — this is where the dish lives or dies, as cooling mochi becomes stiff, cracks under pressure, and cannot be sealed.
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4
Press each mochi portion into a flat round, thinning the centre and keeping the edges slightly thicker. Place one anko-wrapped strawberry (point downward) in the centre. Draw the mochi edges up and around the filling, pinching the closure firmly and repeatedly until the seam is completely sealed. No gap should remain at the pinch point.
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5
Place each daifuku seam-side down on a cornstarch-dusted tray. Dust lightly once more to prevent adhesion. The finished daifuku should be round, smooth-surfaced, and yield gently to a light press without resistance or cracking.