Soft and Chewy Dango With Only Tofu and Flour

1. 1

   Mix 250 g of silken tofu into shiratama flour.

2. 2

   If there's not enough tofu, add more until the dough is as soft as your earlobes.

3. 3

   Roll the dough into balls and boil.

4. 4

   Cook for 2 minutes after they float to the top, drain in a colander and transfer to cold water.

5. 5

   Drain again.

6. 6

   Combine all ingredients and heat in a pot to make the sauce.

7. 7

   Pour over the dango to serve.

8. 8

   Don't worry if the dough feels a little runny in step 2.

9. 9

   You could also use a non-stick pan in step 2 to slightly brown the dango.

10. 10

    Here they are done.

* Per serving · 4 servings · Values may vary.

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