Put both the flours for the dumplings into a bowl and mix with a wooden spatula while pouring in the warm water.
Once the water is added, mix the dough with your hand and gather it all together into a ball.
If you keep kneading the crumbly dough, it will eventually form a ball like this.
Place handfuls of the dough from Step 3 into a steamer so that they don't overlap and steam for 20-25 minutes.
While the dough from Step 4 is still hot, add it to a mortar and pound it with a rolling pin or something similar until it becomes sticky like mochi. Once cooled, roll into balls and stick on skewers.
Put the ingredients for the mitarashi sauce into a saucepan and cook over a low heat. Simmer and continue to stir the sauce until it starts to thicken.
Give the dumplings a go on the grill if you feel like it then cover in the sauce or anko to finish.
