Moist and Chewy Mitarashi Dango with Tofu

Name: Moist and Chewy Mitarashi Dango with Tofu
Yield: 12 servings
Cuisine: American
Ingredients: 120 grams Silken tofu; 80 grams Joshinko; 60 grams ●Sugar; 2 tbsp ●Soy sauce; 100 ml ●Water; 1 tbsp ●Katakuriko

cookpad.japan @cookpad_jp

I created this recipe because I wanted to use up a batch of tofu.

You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan

I created this recipe because I wanted to use up a batch of tofu.

cookpad.japan @cookpad_jp

I created this recipe because I wanted to use up a batch of tofu.

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Ingredients

12 servings

120 gramsSilken tofu
80 gramsJoshinko
60 grams●Sugar
2 tbsp●Soy sauce
100 ml●Water
1 tbsp●Katakuriko

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Steps

1

Put the tofu (no need to drain) and joshinko into a bowl, and knead until it forms a ball.
2

Divide into 12 pieces, and form balls. Boil water in a pot.
3

Once the water is boiling, add in the dango balls. When they start floating (after about 3 minutes), remove from the water. Soak in cold water for 10 seconds.
4

Drain in a sieve, and place 2 or 3 on each skewer
5

Lightly brown in a heated pan or a grill. The dango balls are done.
6

Make the sauce. Pour all ● ingredients in a pot, and mix. When they are mixed, turn the heat to low, and thicken the sauce. Once thickened, the sauce is done.
7

Coat the dango balls with plenty of sauce, and enjoy.
8

They are also delicious with anko (sweetened red bean paste).