Serves 1
Directions
- 1Start by mixing the soft Japanese tofu in a bowl.
- 2Mix in shiratamico and zhou shin.
- 3Once the dough is nice and mixed, cut it up into 12 even pieces.
- 4Roll the pieces into balls.
- 5Boil the balls in water for three minutes.
- 6After three minutes, let the balls cool off in a cold bath.
- 7Place the balls on bamboo skewers.
- 8Mix together sugar, potato starch, soy sauce, mirin, and water for the sauce.
- 9Heat the sauce on a pan until it thickens.
- 10Grill the dango on a pan until they're golden brown.
- 11Add sauce to your balls.
Ingredients
- 100 grams soft Japanese tofu
- 50 grams shiratamico
- 30 grams zhou shin
- 3 tablespoons sugar
- 1.5 teaspoons potato starch
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 3 tablespoons water
Equipment
bowlbamboo skewerspan
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