Recipe: Tasty Mitarashi Dango with Shiratamako & Silken Tofu

Recipe: Tasty Mitarashi Dango with Shiratamako & Silken Tofu Delicious, fresh and tasty.

Mitarashi Dango with Shiratamako & Silken Tofu. Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture. Mitarashi Dango is a traditional Japanese rice dumpling skewered on a bamboo stick and covered in a sweet soy glaze.

Round dumplings are generally called dango, and kushi dango means This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice.

Mitarashi dango, however, are my absolute favorite traditional.

Shiratamako (白玉粉）is sweet or glutinous rice flour, or mochiko , mixed with a little corn starch or potato starch.

You can have Mitarashi Dango with Shiratamako & Silken Tofu using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mitarashi Dango with Shiratamako & Silken Tofu

1. It’s 85 grams of Shiratamako.

2. Prepare 85 grams of Silken tofu.

3. Prepare 1 of Water.

4. You need of For the mitarashi dango sauce:.

5. Prepare 1 tbsp of Soy sauce.

6. You need 1 tbsp of Mirin.

7. It’s 2 tbsp of Sugar.

8. You need 1 tbsp of Katakuriko.

9. You need 50 ml of Water.

Mitarashi dango is grilled shiratama dango with mitarashi sauce.

Mitarashi Dango is one of the many very traditional Japanese Mochi sweets.

Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet Mitarashi Dango is a great snack and quite satisfying without being overly sweet.

You may want to try it one afternoon with hot green tea.

Mitarashi Dango with Shiratamako & Silken Tofu instructions

1. Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture, until the dough reaches the firmness of your earlobe..

2. Divide the dough from Step 1 into 12 portions, roll into balls, and boil the dango in boiling water. Leave the dango boiling (for about 2 minutes) once they float to the top. Once they are thoroughly cooked, cool in ice cold water..

3. Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally..

4. Skewer the dango from Step 2, arrange on a serving plate, and pour the sauce from Step 3 to finish..

Mitarashi dango is made of dango covered with sweet soy sauce graze.

Mix the ingredients together and knead to form a dough.

Adjust the texture by adding more shiratamako or water, until the texture.

Mitarashi Dango (みたらし団子) is a traditional sweet soy sauce glazed rice dumplings, also my favorite dessert.

The soft and chewy texture is perfect for anytime and the sauce is just so addicting.