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Mitarashi Dango with Shiratamako & Silken Tofu

Mitarashi Dango with Shiratamako & Silken Tofu

Freshly made mitarashi dango are so soft and delicious.

Ingredients: 2 servings (4 skewers)

Shiratamako
85 g
Silken tofu
85 g
Water
as needed
For the mitarashi dango sauce:
Soy sauce
1 tablespoon
Mirin
1 tablespoon
Sugar
2 tablespoons
Katakuriko
1 tablespoon
Water
about 50 ml

Steps

1. Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture, until the dough reaches the firmness of your earlobe.
2. Divide the dough from Step 1 into 12 portions, roll into balls, and boil the dango in boiling water. Leave the dango boiling (for about 2 minutes) once they float to the top. Once they are thoroughly cooked, cool in ice cold water.
3. Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally.
4. Skewer the dango from Step 2, arrange on a serving plate, and pour the sauce from Step 3 to finish.

Story Behind this Recipe

I had a sudden craving for dango, so I made some with ingredients I had on hand.