Make Mitarashi Dango With Your Kids for the Moon-Viewing Festival
cookpad.japan @cookpad_jp
I had leftover shiratama glutinous rice flour. I added tofu, so it made the dango fluffy and delicious.
These dumplings are delicious even without grilling! For 5 skewers. Recipe by Yuzuki no mama
Make Mitarashi Dango With Your Kids for the Moon-Viewing Festival
I had leftover shiratama glutinous rice flour. I added tofu, so it made the dango fluffy and delicious.
These dumplings are delicious even without grilling! For 5 skewers. Recipe by Yuzuki no mama
Cooking Instructions
- 1
Add the shiratamako and the tofu in a bowl, and knead together. If the dough is still firm, add water a little at a time until it forms a soft dough with the same consistency as your earlobes. Form the balls into your preferred size.
- 2
Drop the dango balls into boiling water. When they start to float, wait for about 2 minutes. Scoop the balls out, and transfer to a bowl of cold water.
- 3
Skewer the balls and grill in a toaster oven or oven (placing them on a sheet of aluminium foil helps as well, if you're using a grill rack). Add the ● marked ingredients in a pot, and mix. Turn on the heat. When the mixture thickens and becomes transparent, turn off the heat. Pour the sauce on top of dango balls, and you're done!!
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