Soft and Chewy Dango With Only Tofu and Flour

Name: Soft and Chewy Dango With Only Tofu and Flour
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Shiratamako (mochiko is best); 250 to 280 grams Silken tofu; 30 ml ●Soy sauce; 80 grams ●Sugar; 100 ml ●Water; 1 tbsp ●Mirin; 1 tbsp ●Katakuriko

cookpad.japan @cookpad_jp

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.

You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.

You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

cookpad.japan @cookpad_jp

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.

You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.

You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

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Ingredients

8 servings

200 gramsShiratamako (mochiko is best)
250to 280 grams Silken tofu
30 ml●Soy sauce
80 grams●Sugar
100 ml●Water
1 tbsp●Mirin
1 tbsp●Katakuriko

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Steps

1

Mix 250 g of silken tofu into shiratama flour. If there's not enough tofu, add more until the dough is as soft as your earlobes.
2

Roll the dough into balls and boil. Cook for 2 minutes after they float to the top, drain in a colander and transfer to cold water. Drain again.
3

Combine all ● ingredients and heat in a pot to make the sauce. Pour over the dango to serve.
4

Don't worry if the dough feels a little runny in step 2. You could also use a non-stick pan in step 2 to slightly brown the dango.
5

Here they are done.