Mitarashi Dango

• Refrigerated

  • 240 g Tofu, Soft

• Condiments

  • 5 tbsp Soy sauce

• Baking & Spices

  • 240 g Mochiko
  • 1/2 cup Sugar

• Liquids

  • 1 cup Water

• Other

  • 2 1/2 Tbsp Katakuriko (potato starch or corn starch

Found on japanesecooking101.com

Ingredients

• 240g Mochiko
• 240g Tofu, soft
• 2 1/2 Tbsp Katakuriko (potato starch) or corn starch
• 1/2 cup sugar
• 5 Tbsp Soy Sauce
• 1 cup water (240ml)

Directions

• In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe).
• Scoop out table spoon size portions of dough and roll into balls.
• Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
• Meanwhile, make Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boils and keep it warm.
• Slide 3-4 Dango balls onto each skewer. Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned.
• Put Dango on a plate and pour the sauce to coat.