Kabocha Mitarashi Dango

Name: Kabocha Mitarashi Dango
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 120 grams Kabocha squash (net weight); 120 grams Tofu; 100 grams Shiratamako; 50 ml Water (for the sauce) ＊; 2 tbsp Sugar ＊; 1 Katakuriko ＊; 2 tbsp Soy sauce＊; to taste Honey; to taste Mirin

cookpad.japan @cookpad_jp

I served these for the Tanabata festival (Star festival).

I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.

(Recipe by commeline)

I served these for the Tanabata festival (Star festival).

(Recipe by commeline)

cookpad.japan @cookpad_jp

I served these for the Tanabata festival (Star festival).

(Recipe by commeline)

I served these for the Tanabata festival (Star festival).

(Recipe by commeline)

Saved

Ingredients

25 mins

4 servings

120 gramsKabocha squash (net weight)
120 gramsTofu
100 gramsShiratamako
50 mlWater (for the sauce) ＊
2 tbspSugar ＊
1Katakuriko ＊
2 tbspSoy sauce＊
to tasteHoney
to tasteMirin

Saved

Steps

25 mins

1

Peel the kabocha and chop. Place in a plastic bag and microwave until soft and then mash.
2

Combine the tofu, kabocha, and shiratamako and knead well.
3

When the dough is soft (similar to the texture of your earlobe), roll into balls.
4

Put the balls into boiling water. When they float to the top, boil for 1-2 minutes more.
5

Chill in cold water.
6

Serve with black sugar syrup.
7

I mixed edamame and sugar to make a zunda bean paste.