I liked it. It feels like a comfort food you make every once in a while.
Crisp it up well because the inside stays nice and gooey. You'll want that contrast, especially when you add the sauce.
I had glutinous rice flour on hand and I had to use a lot more of it. I just mixed until I could pick it up without it sticking.
I didnt have mirin, so I used white vinegar(15g) and sugar(13g).
