Healthy Mitarashi Dango with Tofu

Healthy Mitarashi Dango with Tofu

You won't be able to tell at all that these dango have tofu in them. The sauce is light on the sugar, too, so it's a relatively healthy dessert.

Ingredients: 5~6 sticks of 3 dango each

Shiratama glutinous rice flour
100 g
100 g
as needed (around 30~35 ml)
Sweet mitarashi sauce
1/2 cup
Soy sauce
1 1/2 tablespoons
30 g
1 tablespoon


1. Mix the shiratama flour and tofu together really well, and start kneading. Add some water bit by bit and knead until the dough is as soft as your earlobe. Portion out and roll into small balls.
2. As soon as your dough is the right texture, let's move on to boiling them. Wait for a few minutes after they've floated to the top of the pot, before moving them to an ice-cold water bath.
3. Once the dango balls have chilled, remove them from the water and let the excess moisture drain away. Position the dango on the sticks that you've prepared.
4. Combine the ingredients for the sweet sauce in a pot, and let simmer while mixing continuously. Once the sauce starts to thicken, a little, turn off the heat.
5. Pour the sauce on the dango while it's still warm.

Story Behind this Recipe

The mitarashi dango they sell in stores are just too sweet for my taste. This recipe keeps the sugar to a minimum, and has tofu for an extra bonus.