Instructions

1. 1
   Combine 1 cup of the cornflour with the water, cayenne pepper, salt, and sugar in a pot. Mix well to combine everything and remove any lumps.
2. 2
   Set the pot on the stove over medium heat. Cook, stirring, until the mixture bubbles and thickens to a dough.
3. 3
   Remove the pot from the heat, and let the dough cool down.
4. 4
   Add the remaining ½ cup cornflour to the dough, and mix with a spatula.
5. 5
   Pinch off pieces of the dough. On your work surface, roll the pieces with your hands to get ropes ½–1 inch thick and a couple inches long.
6. 6
   Heat the oil in a skillet over medium-high heat. If you have a thermometer, 350°F (175–180°C) is ideal. If you don't, place a test piece of dough into the oil—it should sizzle but not burn.
7. 7
   Place the dough ropes in the oil, working in batches as needed to prevent overcrowding. Fry until golden brown on all sides.
8. 8
   Remove the kokoro from the oil, and drain off any excess.