Mitarashi Dango with Tofu for Cherry-Blossom Viewing
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
Mitarashi Dango with Tofu for Cherry-Blossom Viewing
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
Cooking Instructions
- 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.
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