I made these dango because my kids love potatoes and I wanted to make something cute with them!If the mixture is too wet, slightly increase the amount of katakuriko. Recipe by Hina*yuna mama

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 made these because I wanted to make dango perfect for cherry blossom viewing.If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako. Recipe by Asamato

I just came up with it. As my gratitude for all the users who viewed my lunch box recipe, I picked up one of the tapas from the lunch box in the top photo. Thank you.Match the sizes of the cucumber diameter and the fish sausage diameter. You can also wrap up the sliced cheese instead of a cheese ball. Recipe by Hikosky

I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13

I once at some dumplings coated in mochi rice at a Chinese restaurant. They were delicious so I wondered if I could make them at home, too. I filled them with nagaimo and tarako to make them fluffy, soft, and healthy. The tarako made them slightly pink too Kids love these so expect them to be gone in seconds.These healthy dumplings are made with nagaimo so should be very soft by Step 4. Scoop a spoonful of the mixture out and place it into a bowl of well-drained rice. Roll it around in the bowl to get a good finish.I don't recommend steaming these in a microwave as they tend to go hard if you do that.Please make sure to soak the rice properly. Recipe by Satomiwa

My mother used to make these mitarashi dango for me when I was in junior high school. I revised the amount of mochiko and tofu to make it myself.Even if it hardens in the fridge, it only needs ten or twenty seconds in the microwave to become soft again. Adjust the amount of tofu as you go because its dryness really depends on the variety you use. I used Otokodofu-brand "Masahiro" tofu. Mitarashi sauce uses tons of sugar, so I think maple syrup is healthier. For 12 dumplings. Recipe by Saishokubeginnernano

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

These dango dumplings are for the Moon Gazing Festival.I made them with tofu to make them soft and chewy.The tofu's moisture varies so adjust accordingly.If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze.The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones. For 2 servings. Recipe by Ka madam

We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

I obtained tofu for the first time in a while (I live in Africa) so I made a healthy Japanese sweets. The tofu and roasted soy powder provide double the isoflavone effect! They won't get hard, even in the fridge, so make a lot and you can enjoy them for 2 to 3 days. And for my 1-year old and 3-month old daughters, these are highly nutritious.I think silken tofu would be better for this recipe, but I can only get firm tofu here (which has more nutrition, anyways) so I use that. When you are boiling the dumplings, make sure to boil for another minute after they rise to the surface! Recipe by Smuchi

I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste.They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store. Recipe by saassa