Soft Dumplings with Mochiko and Tofu

Name: Soft Dumplings with Mochiko and Tofu
Yield: 12 servings
Cuisine: American
Ingredients: 100 grams Mochiko; 125 grams Silken tofu

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

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Ingredients

12 servings

100 gramsMochiko
125 gramsSilken tofu

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Steps

1

Put the mochiko into a bowl. Add the tofu and mash it with your hands to mix. Knead well.
2

When the mixture comes together, form into balls about the size of a pingpong ball (roughly makes 12). *Please add more tofu if it feels too firm.
3

Bring water to a boil in a pot. Then add 6 dumplings and boil until they float to the top.
4

Once they float to the top, use a slotted spoon to scoop up one-by-one into a dish. Repeat the steps with the other 6 dumplings.
5

Good with maple syrup, a mixture of kinako and sugar, or mitarashi sauce!
6

Mitarashi sauce: 45 ml water, 35 g sugar, 1 tablespoon dark soy sauce, and 1/2 tablespoon katakuriko. Add all ingredients into a pot to heat. Mix until thickened to finish.