Serves 1
Directions
- 1In a bowl, mix soft tofu and glutinous rice flour until the dough is smooth and compact.
- 2Form balls of about 20g.
- 3Cook them in boiling water.
- 4When they float, they are ready.
- 5Pass them immediately in cold water.
- 6Skewer 3 per.
- 7For the sauce, add soy sauce, mirin, sugar, and water.
- 8Thicken with a little potato starch (cornstarch) until it keeps a thick texture.
- 9Brown the dango on both sides.
- 10Brush them with sauce.
Ingredients
- 200 g glutinous rice flour
- 150 g soft tofu
- 50 ml soy sauce
- 50 ml mirin
- 70 g sugar
- 70 ml water
- 1 tablespoon cornstarch
Equipment
bowl
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