Chewy Tofu Shiratama

Name: Chewy Tofu Shiratama
Yield: 15 servings
Cuisine: American
Ingredients: 80 grams Shiratamako; 80 grams Tofu (silken); 1 Kinako

cookpad.japan @cookpad_jp

My daughter loves mochi and dango. I usually make these with her!
I think the shiratama becomes more chewy compared to when you knead them with water, and they won't become hard even after they've cooled down.

I usually use silken tofu. Please adjust the amount since the water content of the tofu really depends on the brand!
If you're not serving them immediately, add about 1 teaspoon sugar to knead. This prevents the shiratama from hardening. Recipe by Mikko*mikko

cookpad.japan @cookpad_jp

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Ingredients

15 servings

80 gramsShiratamako
80 gramsTofu (silken)
1Kinako

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Steps

1

Combine the tofu with the shiratamako and knead until it's about the texture of your earlobes.
2

Please add water if it's too tough, or add shiratamako if too soft.
3

Roll it up into bite-sized balls, and slightly dent the middle (take 10 g each to make equally sized balls).
4

Cook the shiratama in boiling water and wait until they float to the top.
5

Leave the shiratama boiling for another 1-2 minutes once they float to the top. Cool in ice water once they're done.
6

Enjoy with kinako or other seasoning of your choice.
7

Variation: I topped these shiratama with homemade "anko" (sweet red bean paste).
8

Here, I placed them on a skewer for mitarashi dumpling balls. (Mitarashi sauce -
https://cookpad.wasmer.app/us/recipes/150929-homemade-mitarashi-sauce

Homemade Mitarashi Sauce