Knead the shiratamako and tofu in a bowl. Since the moisture content depends on the type of tofu used, add a small amount at a time.
Mix the flour and tofu well by hand. If the dough is not holding together, add more tofu.
Knead until well formed. Then roll into small balls.
150 g of flour should yield about 24 dango that are 2 cm in diameter.
Boil water in a pot and cook the dango.
Shortly after they begin to float, take them out of the water.
Cool in an ice bath. Do not keep them in cold water for a long time.
For the mitarashi sauce, put all ingredients A to D into a pot and simmer. Add katakuriko dissolved in water to thicken the sauce at the end.
I made this pictured version by mixing steamed kabocha pumpkin with the shiratamako. They have such a nice color and would look great served with the white tofu shiratama dango.
Story Behind this Recipe
I used to make shiratama dango with vegetable purees for my kids' snacks. I decided to use tofu when I wanted to make a white version of them. I make this dish often because the color comes out nicely and I also learned that it does not harden very easily.
If you have leftover shiratama dango, freeze them to save for nabe (hot pot dishes) or miso soups. They're fluffy and delicious.