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Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

It is an easy recipe for making dango for cherry blossom viewing. The shiratama dango contains tofu so it is very soft. These are perfect for cherry blossom viewing and great to enjoy with tea.

Ingredients: about 18 pieces

Shiratamako
150 g
Silken tofu
less than 1 block (about 250 g)
Water
350-400 ml
Store-bought bite-sized yokan (I used the inexpensive variety)
3
Salt or natural salt (optional)
1 pinch

Steps

1. Make the shiratama dango with tofu. Add shiratamako to silken tofu and knead. Knead until it forms a soft and resilient dough that's about the texture of your ear lobes.
2. Form Step 2 into 2 cm balls. You can make about 18 pieces.
3. Boil the shiratama dango from Step 2 in plenty of boiling water. Once the shiratama dango rises up to the surface, boil for another 2-3 minutes, and then transfer to cold water.
4. Take the shiratama dango out of the cold water. They are ready.
5. Put chopped up yokan, water, salt (optional) in a pan and melt over low heat. The photo shows the yokan (neri-yokan) I used.
6. When the yokan has completely melted (very creamy), add the shiratama dango from Step 4 while the yokan is still hot, and mix. The mizu-yokan dango are now ready!
7. Additional note: You can also make this recipe using a can of boiled adzuki beans, tsubu-an or koshi-an instead of store bought yokan.
8. When using a can of boiled adzuki beans: Make a softer mizu-yokan by combining and heating 1 can of boiled adzuki beans, 100ml of water, and 2 g of powdered kanten.
9. Arrangement: Add red food coloring or matcha to the shiratamako to make colorful dango.

Story Behind this Recipe

I arranged some famous hanami dango from Akita Prefecture.