1. Whisk the dry shiratamako in a bowl. (If you use mochiko you can sift it instead.)
   
2. Add the silken tofu to the bowl and knead it with your hands.
   
3. Knead until it reaches a play dough texture. It should be smooth with no cracks. If it feels a little dry, add more silken tofu 1 tsp at a time. (If you don't have any more tofu then add 1/2 tsp water at a time instead.)
   
4. Measure out 14 balls, approx 14-15g each.
   
5. Optional step: Add yellow food colouring or turmeric to the last piece of dough and knead until the colour is even. 
   
6. You should have 15 balls in total.
   
7. Bring a pot of water to a rolling boil on a medium heat. Gently add the dango and stir from time to time to stop them from sticking to the bottom of the pot.
   
8. Once they start to float (approx 5-7 minutes later) set a timer for 2 minutes. During these two minutes, prepare a bowl of ice cold water.
   
9. After 2 minutes of floating, transfer the dango to a bowl of ice cold water and leave to cool for 5 minutes.
   
10. Line a plate with kitchen paper and place the dango on the paper, leave them to air dry for about 30 minutes.
    
11. Make the base of the pyramid by lining up 9 balls in a 3x3 formation.
    
12. For the next layer, add 4 balls in a 2x2 formation.
    
13. The top layer has two. If you make a yellow one, it should be on the top at the front of the display.
    

Mitarashi sauce (optional)

1. Mix the sauce ingredients in a small saucepan and place it on the stove on a low heat. Stir continuously until thick and glossy.