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Make Mitarashi Dango With Your Kids for the Moon-Viewing Festival

Make Mitarashi Dango With Your Kids for the Moon-Viewing Festival

Shiratama rice flour makes this dish easy to prepare.
The sauce is exquisite!!

Ingredients: 5 skewers

Shiratamako
100 g
Tofu
50 g
●Soy sauce
2 tablespoons
●Sugar
3 tablespoons
●Mirin, katakuriko
1 tablespoon each
●Water
180 ml

Steps

1. Add the shiratamako and the tofu in a bowl, and knead together. If the dough is still firm, add water a little at a time until it forms a soft dough with the same consistency as your earlobes. Form the balls into your preferred size.
2. Drop the dango balls into boiling water. When they start to float, wait for about 2 minutes. Scoop the balls out, and transfer to a bowl of cold water.
3. Skewer the balls and grill in a toaster oven or oven (placing them on a sheet of aluminium foil helps as well, if you're using a grill rack). Add the ● marked ingredients in a pot, and mix. Turn on the heat. When the mixture thickens and becomes transparent, turn off the heat. Pour the sauce on top of dango balls, and you're done!!

Story Behind this Recipe

I had leftover shiratama glutinous rice flour. I added tofu, so it made the dango fluffy and delicious.