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1
Make the shiratama dango with tofu.
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2
Add shiratamako to silken tofu and knead.
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3
Knead until it forms a soft and resilient dough that's about the texture of your ear lobes.
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4
Form Step 2 into 2 cm balls.
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5
You can make about 18 pieces.
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6
Boil the shiratama dango from Step 2 in plenty of boiling water.
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7
Once the shiratama dango rises up to the surface, boil for another 2-3 minutes, and then transfer to cold water.
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8
Take the shiratama dango out of the cold water.
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9
They are ready.
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10
Put chopped up yokan, water, salt (optional) in a pan and melt over low heat.
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11
The photo shows the yokan (neri-yokan) I used.
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12
When the yokan has completely melted (very creamy), add the shiratama dango from Step 4 while the yokan is still hot, and mix.
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13
The mizu-yokan dango are now ready!
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14
Additional note: You can also make this recipe using a can of boiled adzuki beans, tsubu-an or koshi-an instead of store bought yokan.
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15
When using a can of boiled adzuki beans: Make a softer mizu-yokan by combining and heating 1 can of boiled adzuki beans, 100ml of water, and 2 g of powdered kanten.
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16
Arrangement: Add red food coloring or matcha to the shiratamako to make colorful dango.
