I served these for the Tanabata festival (Star festival).I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.(Recipe by commeline)

I make these occasionally when I want to eat them.If you simmer the soy sauce-based sauce too much, it will become salty, so keep tasting it while mixing. Recipe by umemodoki

My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.

I love it. It's chewy, sweet, and salty. I didn't use bamboo sticks, and I made them fairly big. Yep. :keyboard

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 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

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-

I decided to try making these dumplings since it's cherry blossom season.Make these dumplings as you like.-Once you have steamed the dumplings and they start to feel like mochi, stretch the dough out into a log and rinse with cold water to give them a firm and chewy bite.-Once you've skewered the dumplings on sticks, it might also be good to give them a quick grilling. Recipe by cherry

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

One day, I suddenly had a craving for mitarashi dango, so I made it with ingredients I could obtain at a supermarket in Canada.The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.If you're in Japan, you can use shiratamako instead of mochiko. Recipe by catwoman.

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

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru