Mitarashi Dango with Tofu for Cherry-Blossom Viewing

Name: Mitarashi Dango with Tofu for Cherry-Blossom Viewing
Cuisine: American
Ingredients: 200 grams Shiratamako; 250 grams Silken tofu; 60 ml ★Soy sauce; 180 grams ★Sugar; 200 ml ★Water; 2 tbsp ★Mirin; 2 tbsp + 4 tablespoons of water Katakuriko slurry

cookpad.japan @cookpad_jp

I don't know why but whenever I made dango in my hometown, I make it with tofu.

While mixing tofu and shiratamako, the mixture will become moist.
The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

I don't know why but whenever I made dango in my hometown, I make it with tofu.

While mixing tofu and shiratamako, the mixture will become moist.
The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

cookpad.japan @cookpad_jp

I don't know why but whenever I made dango in my hometown, I make it with tofu.

While mixing tofu and shiratamako, the mixture will become moist.
The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

I don't know why but whenever I made dango in my hometown, I make it with tofu.

While mixing tofu and shiratamako, the mixture will become moist.
The amount of tofu suggested will easily form a dough. Recipe by Komatsuta

Saved

Ingredients

200 gramsShiratamako
250 gramsSilken tofu
Sauce
60 ml★Soy sauce
180 grams★Sugar
200 ml★Water
2 tbsp★Mirin
2 tbsp+ 4 tablespoons of water Katakuriko slurry

Saved

Steps

1

Prepare the ingredients.
2

Add ★ ingredients in a pot, and bring to a boil. Pour in the dissolved katakuriko, and cook until thickened, then the sauce is done.
3

Mix the shiratamako and tofu, and make a consistency that is a little less firm than your earlobe. At first, it's crumbly, but after kneading, it will come together.
4

If it's too firm, adjust the water amount accordingly.
5

Divide the dough and form into your preferred size balls. Squeezing them tight is key.
6

Put the dango into boiling water. When they start to float, remove, and soak in cold water to cool, then it's done.
7

Pour the sauce on top, and enjoy! They are still soft the next day.