Mix with a wooden spatula while heating the paste. It will become rather watery, but don't worry.

Spread the paste out on a large plate. Microwave without covering to evaporate more moisture.

After 2 minutes in the microwave, take it out and mix. Microwave again. Repeat until it's rather crumbly and stiff.

This is how it looks when it's done. Adjust the microwaving time depending on how watery the paste was when you started.

Spread it out on the plate and let cool.

Place the two whole eggs in a saucepan, and cover with water. Bring the water and eggs together to a boil. When the water comes to a boil, cook the eggs for 12 minutes to make hard boiled eggs. Take them out of the water and cool.

Let the eggs cool down completely before removing the yolks.

Use the egg whites in a salad or something.

Pass the yolks through a strainer.

Place the cooled shiro-an into a bowl and add the strained yolk. Knead with your hands.

Add the raw egg yolk and joshinko, and mix together to form the dough.

Knead the dough until it no longer sticks to the bowl and is about as firm as your earlobe. If the dough is too sticky, add a little bit of joshiko. If the dough is too dry, add a little more raw egg yolk.

Divide the dough into 12 portions and roll into balls. Divide the anko into 12 portions and roll into balls as well. Wrap the mixture around the anko.

Bring water to a boil in a steamer. Line the steamer with a dry kitchen towel. Line up the dumplings on the towel leaving space in between each one, and steam over high heat for 10 to 12 minutes.

The cakes fall apart easily since they're quite soft, so let them cool down before taking them out. While they're still fresh out of the oven, they'll smell a bit eggy, but that'll soon fade after half a day.