Kabocha Mitarashi Dango

1. 1

   Peel the kabocha and chop.

2. 2

   Place in a plastic bag and microwave until soft and then mash.

3. 3

   Combine the tofu, kabocha, and shiratamako and knead well.

4. 4

   When the dough is soft (similar to the texture of your earlobe), roll into balls.

5. 5

   Put the balls into boiling water.

6. 6

   When they float to the top, boil for 1-2 minutes more.

7. 7

   Chill in cold water.

8. 8

   Serve with black sugar syrup.

9. 9

   I mixed edamame and sugar to make a zunda bean paste.

* Per serving · 4 servings · Values may vary.

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