Mitarashi Dango
Directions
- 1In a bowl, combine silken tofu with glutinous rice flour and mix until a dough forms.
- 2After soaking some skewers, pinch off some dough and roll them into small bite-sized balls (around 18g each).
- 3Add the balls to a pot of boiling water and cook until they float to the top. Then transfer them to a bowl of cold water.
- 4In a saucepan, add sugar, soy sauce, mirin and bring to a boil before pouring in a slurry of potato starch and water. Mix until it gets thick.
- 5Skewer the rice balls on the bamboo skewers.
- 6Grill, use a blow torch, or pan-fry the rice balls before pouring the sauce over them.
Ingredients
- 150 g silken tofu
- 100 g glutinous rice flour
- 1 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp mirin
- 1 tsp corn starch or potato starch
- 2.5 tbsp cold water
Equipment
bowlwooden boardbamboo skewerspotsaucepanwhisksmall pan