All you need is mochiko and tofu for soft, chewy mochi dumplings! Serve simply with maple syrup, kinako and sugar, or with the traditional mitarashi sauce (I've included the recipe here). It's good for vegans and vegetarians, too!
Put the mochiko into a bowl. Add the tofu and mash it with your hands to mix. Knead well.
When the mixture comes together, form into balls about the size of a pingpong ball (roughly makes 12). *Please add more tofu if it feels too firm.
Bring water to a boil in a pot. Then add 6 dumplings and boil until they float to the top.
Once they float to the top, use a slotted spoon to scoop up one-by-one into a dish. Repeat the steps with the other 6 dumplings.
Good with maple syrup, a mixture of kinako and sugar, or mitarashi sauce!
Mitarashi sauce: 45 ml water, 35 g sugar, 1 tablespoon dark soy sauce, and 1/2 tablespoon katakuriko. Add all ingredients into a pot to heat. Mix until thickened to finish.
Story Behind this Recipe
My mother used to make these mitarashi dango for me when I was in junior high school. I revised the amount of mochiko and tofu to make it myself.
Even if it hardens in the fridge, it only needs ten or twenty seconds in the microwave to become soft again. Adjust the amount of tofu as you go because its dryness really depends on the variety you use. I used Otokodofu-brand "Masahiro" tofu. Mitarashi sauce uses tons of sugar, so I think maple syrup is healthier.