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1
Put the ingredients in a plastic bag and mix in advance.
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2
Put the shiratamako and tofu in a bowl and knead well.
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3
Continue to knead while adding water a little at a time, until the mixture becomes as soft as your earlobe.
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4
Shape the dough into balls.
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5
(If you like, making a dent in the middle makes them cook faster.)
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6
Boil the dumplings from step 3 with lots of hot water.
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7
They will sink at first, but they will float up after a while.
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8
When the dumplings are floating on the surface as shown in the picture, boil for another minute, then take them out and chill in cold water.
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9
Drain the water quickly.
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10
Put the drained dumplings in the plastic bag prepared in step 1, and shake to coat with roasted soy flour.
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11
This would be fine to make with silken tofu (If you used silken tofu, you may not need to add water).
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12
In Zambia, we can only get firm tofu, so I adjusted the ingredients accordingly.
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13
Enjoy with matcha.
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14
These are still soft even when chilled, so you can keep them for 2 to 3 days in a plastic container.
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15
When they get hard on the 3rd day, microwave!
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16
That will restore their softness.
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17
Rehydrate 5g of dried yomogi (Japanese mugwort), then once it's soft, add it to the dough to make kusa dango style ~You can also make mitarashi-dango (dumplings covered in sweet soy sauce) with this.
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18
These were made with 3g of spinach powder.
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19
This adds vegetable protein, sweetness and iron!
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20
Accompany with.
