Japanese Mochi Dango with Sweet soy sauce (Mitarashi dango)

Name: Japanese Mochi Dango with Sweet soy sauce (Mitarashi dango)
Total time: 1800 s
Yield: 10 servings
Cuisine: British
Ingredients: 3 Tablespoons Soy Sauce for sweet soy sauce; 3 Tablespoons Sugar for sweet soy sauce; 1 Tablespoons Corn flour for sweet soy sauce; 150 ml Water for sweet soy sauce; 300 g Soft tofu (Kinu tofu) for Dango; 220 g Glutinous rice flour for Dango

Shuri Yasuda-Hines @ShurisKitchen2

Sydney Australia

Mitarashi Dango is very popular Japanese sweets. Easy to make and very delicious!

Shuri Yasuda-Hines @ShurisKitchen2

Sydney Australia

Mitarashi Dango is very popular Japanese sweets. Easy to make and very delicious!

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Ingredients

30 mins

10 servings

3 TablespoonsSoy Sauce for sweet soy sauce
3 TablespoonsSugar for sweet soy sauce
1 TablespoonsCorn flour for sweet soy sauce
150 mlWater for sweet soy sauce
300 gSoft tofu (Kinu tofu) for Dango
220 gGlutinous rice flour for Dango

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Steps

30 mins

1

For the sweet sauce. Put soy sauce, sugar, corn flour and water in small saucepan.
2

Mix well to medium heat.
3

Switch off when sauce becomes bubbly and sticky.
4

For dango. Put soft tofu in a small bowl and stir well until tofu gets creamier.
5

Add glutinous rice flour in to No.4
6

I bought glutinous rice flour like this in Asian shop in Sydney.
7

Mix well knead tofu and flour until no lumps
8

Make small balls with hand. Approximately 15g~18g each. I could make around 30 ~35 small balls
9

Put balls in boiling hot water and leave for a while. They float when cooked.
10

Pick up when they float.
11

Put sweet soy sauce on the mochi dango
12

You can skewer dango if you like. That is traditional way for this recipe.