Mix the ☆ shiratamako and water, and knead until your desired consistency. Roll into your desired sizes, and drop into boiling water.
When they have cooked, transfer to cold water (not listed) to cool. When cooled, drain the excess water.
Combine the soy sauce, mirin, sugar, and water in a small pot, and simmer. When the sugar has dissolved, mix in the ★ katakuriko dissolved in water. Simmer over low heat until the sauce becomes thick.
Serve the dango in a bowl, pour the Step 3 sauce on top, and done.
Store the sauce in a Ziploc container, and keep in the fridge. It will keep for 3-4 day. You just need to microwave it.
Story Behind this Recipe
I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!
When boiling the dango, drop in boiling water, and once they float to the surface, they are done. Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.)