Tofu Mitarashi Dango

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Mitarashi Dango is a chewy rice dumpling snack served on a skewer and drizzled with a delicious sweet soy sauce glaze. It tastes seriously good, it's fun to make and they're suitable for vegetarians too! Enjoy making and eating this traditional Japanese sweet at home!

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Mitarashi Dango

Yield

5 servings

Type

sweet

Time

25 minutes

Level

easy

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what you'll need:

» bamboo skewers » glutinous rice flour » silken tofu » soy sauce » sugar » mirin » cornstarch

Mix

Mix the glutinous rice flour and silken tofu in a bowl until well distributed.

1

Knead

Use your hands to squeeze the mixture together and form a dough. Knead until smooth. Add more tofu or a sprinkle of water if it seems dry.

2

Check

The dough should be smooth and have the consistency of play dough.

3

Shape

Roll the dough into 15g balls. Each skewer will have 3 so the number of balls should be divisible by 3.

4

Boil

Bring a pot of water to a rolling boil, add the dango and gently mix to stop them from sticking to the bottom of the pot.

5

Set a timer

When the balls start to float, set a timer for 2 minutes. While you're waiting, prepare a bowl of ice water.

6

Chill

Transfer the dango to a bowl of ice water and allow to cool for a few minutes.

7

Assemble

Push 3 dumplings onto each skewer.

8

Toast

Place the dango in a dry frying pan over a medium heat. Fry until lightly browned on both sides.

9

Mix sauce

Mix soy sauce, sugar, mirin, cornstarch and water in a small sauce pan.

10

Thicken

Heat on low until glossy and thickened to the consistency of syrup.

11

Coat

Coat each dango generously in the sauce and enjoy!

12

See the full post for more information plus tips and how to store!