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.
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.
Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally.
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.
Be sure to thoroughly knead the dango dough. It will be easier to skewer the boiled dango if you wet the skewers beforehand.