tofu dango

the frist topping is soybeen flour topping you add the 2 tbsp kinako soybeen flour and sugar mix in a dish to make the topping

the second topping finey grind the black sesame seeds after grinding it poor in a dish add in sugar mix well there your toping

now let's make the dango add the soft sliken tofu to the shiratamako sweet rice flour with your hands in a bowl add a litter water at a time if dry and crumbly intil it becomes easily workable make sure the dough is smooth

now will shape the dough into 27 dango pieces first divide into three equal pieces then repeat then repeat again make sure there geting smaller each time shape into a balls you should end up with 27 total

next put in boiling water at first the sink into the bottom then there rise to the top boil for for 1 to 2 more minutes then place them in ice water this will make it farmer and easier to handle.

dry well then stick three dango pieces each on each bamboo skewer then put of the third of the skewers in the soybeen flour topping you made cover it fully then second third skewer in the black sesame seed topping you made cover fully

for the final skewer your gonna make another topping sweet soysauce topping you add the soysauce sugar and mirin in a pot and bring it to a boil reduce the heat and stir with the whisk don't burn the sauce wirl intil and mix intil thick

poor on a plate coat the other thrid of skewer well

done cooking enjoy

you can add the caramelize onions as a topping on one of your topping you made you can make home made or buy caramelize onions