Put the tofu (no need to drain) and joshinko into a bowl, and knead until it forms a ball.
Divide into 12 pieces, and form balls. Boil water in a pot.
Once the water is boiling, add in the dango balls. When they start floating (after about 3 minutes), remove from the water. Soak in cold water for 10 seconds.
Drain in a sieve, and place 2 or 3 on each skewer
Lightly brown in a heated pan or a grill. The dango balls are done.
Make the sauce. Pour all ● ingredients in a pot, and mix. When they are mixed, turn the heat to low, and thicken the sauce. Once thickened, the sauce is done.
Coat the dango balls with plenty of sauce, and enjoy.
They are also delicious with anko (sweetened red bean paste).
Story Behind this Recipe
I created this recipe because I wanted to use up a batch of tofu.
You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day.