Soft and Chewy Dango With Only Tofu and Flour

Soft and Chewy Dango With Only Tofu and Flour

Because you don't use water, it's so soft and chewy even after some time.

Ingredients: 8 dango sticks

Shiratamako (mochiko is best)
200 g
Silken tofu
250 to 280 g
●Soy sauce
30 ml
80 g
100 ml
1 tablespoon
1 tablespoon


1. Mix 250 g of silken tofu into shiratama flour. If there's not enough tofu, add more until the dough is as soft as your earlobes.
2. Roll the dough into balls and boil. Cook for 2 minutes after they float to the top, drain in a colander and transfer to cold water. Drain again.
3. Combine all ● ingredients and heat in a pot to make the sauce. Pour over the dango to serve.
4. Don't worry if the dough feels a little runny in step 2. You could also use a non-stick pan in step 2 to slightly brown the dango.
5. Here they are done.

Story Behind this Recipe

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.