I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

I wanted to make moon viewing dango that would stay soft and chewy even if they weren't eaten right away, and came up with this.If you use 60 g of shiratamako + 10 g of joshinko, the dango will have a chewier texture. If you prefer a softer and fluffier texture then I recommend making them with just shiratamako. It's best to use silken tofu. The ratio of flour and tofu is basically 1:1, but make sure to adjust the amount of tofu until the dough is as soft as your earlobes. Recipe by AyakoOOOOO

I created this recipe because I wanted to use up a batch of tofu.You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!When boiling the dango, drop in boiling water, and once they float to the surface, they are done.Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.) Recipe by Mari-

THIS IS NOT MY RECIPESweet dumplings from JapanRecipe from The Spruce Eats

I used to make shiratama dango with vegetable purees for my kids' snacks. I decided to use tofu when I wanted to make a white version of them. I make this dish often because the color comes out nicely and I also learned that it does not harden very easily.If you have leftover shiratama dango, freeze them to save for nabe (hot pot dishes) or miso soups. They're fluffy and delicious. Recipe by Catherine@fukuoka

I was inspired by another user's recipe for buckwheat and tofu dango (Recipe: 2039400) and modified it with simmered hijiki.Serve them right when they're done as they'll be chewy and soft. You can also add them to hot pots or to miso soup. Replace the simmered hijiki for kinpira stir-fry for another spin. Recipe by miyuki12

This was passed down by my mother.The amount of the joshinko flour and the boiling water listed is just a guide. The amount will change depending on the season or the flour which are from different companies. Adjust the amount and try to make the dango dough soft as an earlobe. Dango tends to be harder after some time, but it will be soft again as freshly steamed when you reheat in a microwave. Recipe by umemodoki

I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi

I was wondering if I could make something out of leftover dango flour.Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-

Miso is a fermented soybean paste, mixed with salt and koji mold.There is a wide variety of Miso pastes in Japan. White, light brown, brown, deep brown, mild, salty, mixed with barley... This is because of the region in which they originated, related to the climate and daily life style of that area.Miso soup is a famous Japanese healthy soup, mixing Miso paste with fish broth and adding tofu or vegetables. At breakfast, lunch, dinner, buffet, restaurants, schools, home... Miso soup is served on many occasions and in many ways!Dango is a sticky rice powder ball which is mixed with water and then kneaded well.When I was a kid, my grandmother always made a special dango miso soup for me at breakfast whenever I stayed overnight. Even after I grew up, or for a short visit, she always made it for me. Dango miso soup is my favorite and reminds me of my grandmother!You can get fish broth packets, miso paste and dango powder in the US through Amazon or Jungle Jim's in Cincinnati, OH, if you are near there.#heirloom