Mitarashi Dango with Tofu for Cherry-Blossom Viewing

Mitarashi Dango with Tofu for Cherry-Blossom Viewing

My mother uses tofu to make dango. She says, "Adding tofu makes dango soft and they will still be soft even after time." It's true.


200 g
Silken tofu
200 ~ 250 g
★Soy sauce
60 ml
160 ~ 180 g
200 ml
2 tablespoons
Katakuriko slurry
2 tablespoons + 4 tablespoons of water


1. Prepare the ingredients.
2. Add ★ ingredients in a pot, and bring to a boil. Pour in the dissolved katakuriko, and cook until thickened, then the sauce is done.
3. Mix the shiratamako and tofu, and make a consistency that is a little less firm than your earlobe. At first, it's crumbly, but after kneading, it will come together.
4. If it's too firm, adjust the water amount accordingly.
5. Divide the dough and form into your preferred size balls. Squeezing them tight is key.
6. Put the dango into boiling water. When they start to float, remove, and soak in cold water to cool, then it's done.
7. Pour the sauce on top, and enjoy! They are still soft the next day.

Story Behind this Recipe

I don't know why but whenever I made dango in my hometown, I make it with tofu.