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 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

I am now into buckwheat flour.Since there is tofu-mochi balls, I thought of making them with buckwheat flour.Use silken tofu without draining the water. Recipe by John Lee Cooker

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

Before when I made Mitarashi rice dumplings with just dangoko, something was missing. I wondered how it would turn out by adding shiratamako.For those of you that want this to be super chewy, add more shiratamako. When browning them in a frying pan, they stick to the pan easily, but by adding in rice dumpling flour, they won't stick as much. Recipe by Popotankobu

I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine

i think i found a new topping for this recipe caramelized onions

I forgot to make dango for Jugoya night. My daughter said 'It is a pity we didn't eat dango that night...That' why I decided to make tri-coloured dango with a lovely rabbit face.Combine the ingredients well.After you cook the dango remove them and place straight in the cold water to remove the sliminess on the surface. Recipe by Yukibo-zu

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 had a sudden craving for dango, so I made some with ingredients I had on hand.Be sure to thoroughly knead the dango dough.It will be easier to skewer the boiled dango if you wet the skewers beforehand. Recipe by NanaStyle

Not traditional recipe, but it's so easy to make and has similar taste 😋👌

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