Credentials: Very experienced cook/baker/deep fryer of All the Things.
Perhaps more importantly, I am a huge, huge fan of Japan Misudo's Pon de Ringu.
Method: Followed this recipe exactly, weighing ingredients with a digital scale. It's a solid "good". Two quick notes, based on my attempt here:
1. The dough is *extremely* sticky. I tried refrigerating it, wetting my hands in between each form, etc. Finally, I put it in a pastry bag and piped the dough into balls on parchment squares, which worked 1000x better, but was pretty laborious.
2. The donuts themselves turn out somewhat denser/heavier than the Japan version. That's not a deal breaker-- they are still pretty mochi-mochi (chewy) and the flavor is good.