Mitarashi Dango with Shiratamako & Silken Tofu – a delicious recipe with Shiratamako, Silken, Water, Soy sauce, Mirin, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Mix the shiratamako and silken tofu together.
2
Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture, until the dough reaches the firmness of your earlobe.
3
Divide the dough from Step 1 into 12 portions, roll into balls, and boil the dango in boiling water.
4
Leave the dango boiling (for about 2 minutes) once they float to the top.
5
Once they are thoroughly cooked, cool in ice cold water.
6
Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally.
7
Skewer the dango from Step 2, arrange on a serving plate, and pour the sauce from Step 3 to finish.
31
kcal
Calories
8
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 85 grams Shiratamako, 85 grams Silken tofu, 1 Water, 1 tbsp Soy sauce, and more.
Yes, Mitarashi Dango with Shiratamako & Silken Tofu falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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