This recipe adds tofu to the white shiratamako so they'll still be nice and soft even after a night of refrigeration! You can easily make sakura-an and koshi-an dango with this satisfying recipe!
I made these because I wanted to make dango perfect for cherry blossom viewing.
If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako.
Enjoy Japanese food around the world.