So Fluffy ~ Chewy White Shiratamako Dango

1. 1

   Knead the shiratamako and tofu in a bowl.

2. 2

   Since the moisture content depends on the type of tofu used, add a small amount at a time.

3. 3

   Mix the flour and tofu well by hand.

4. 4

   If the dough is not holding together, add more tofu.

5. 5

   Knead until well formed.

6. 6

   Then roll into small balls.

7. 7

   150 g of flour should yield about 24 dango that are 2 cm in diameter.

8. 8

   Boil water in a pot and cook the dango.

9. 9

   Shortly after they begin to float, take them out of the water.

10. 10

    Cool in an ice bath.

11. 11

    Do not keep them in cold water for a long time.

12. 12

    For the mitarashi sauce, put all ingredients A to D into a pot and simmer.

13. 13

    Add katakuriko dissolved in water to thicken the sauce at the end.

14. 14

    I made this pictured version by mixing steamed kabocha pumpkin with the shiratamako.

15. 15

    They have such a nice color and would look great served with the white tofu shiratama dango.

* Per serving · 4 servings · Values may vary.

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