Moist and Chewy Mitarashi Dango with Tofu

1. 1

   Put the tofu (no need to drain) and joshinko into a bowl, and knead until it forms a ball.

2. 2

   Divide into 12 pieces, and form balls.

3. 3

   Boil water in a pot.

4. 4

   Once the water is boiling, add in the dango balls.

5. 5

   When they start floating (after about 3 minutes), remove from the water.

6. 6

   Soak in cold water for 10 seconds.

7. 7

   Drain in a sieve, and place 2 or 3 on each skewer

8. 8

   Lightly brown in a heated pan or a grill.

9. 9

   The dango balls are done.

10. 10

    Make the sauce.

11. 11

    Pour all ingredients in a pot, and mix.

12. 12

    When they are mixed, turn the heat to low, and thicken the sauce.

13. 13

    Once thickened, the sauce is done.

14. 14

    Coat the dango balls with plenty of sauce, and enjoy.

15. 15

    They are also delicious with anko (sweetened red bean paste).

* Per serving · 4 servings · Values may vary.

No additional tips available.