date: 2020-11-12T23:51:17.215Z image: https://img-global.cpcdn.com/recipes/5117198524743680/751x532cq70/mitarashi-dango-with-shiratamako-silken-tofu-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5117198524743680/751x532cq70/mitarashi-dango-with-shiratamako-silken-tofu-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5117198524743680/751x532cq70/mitarashi-dango-with-shiratamako-silken-tofu-recipe-main-photo.jpg author: Leona White ratingvalue: 4.2 reviewcount: 2089 recipeingredient: - "85 grams Shiratamako" - "85 grams Silken tofu" - "1 Water" - " For the mitarashi dango sauce" - "1 tbsp Soy sauce" - "1 tbsp Mirin" - "2 tbsp Sugar" - "1 tbsp Katakuriko" - "50 ml Water" recipeinstructions: - "Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture, until the dough reaches the firmness of your earlobe." - "Divide the dough from Step 1 into 12 portions, roll into balls, and boil the dango in boiling water. Leave the dango boiling (for about 2 minutes) once they float to the top. Once they are thoroughly cooked, cool in ice cold water." - "Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally." - "Skewer the dango from Step 2, arrange on a serving plate, and pour the sauce from Step 3 to finish." categories: - Recipe tags: - mitarashi - dango - with katakunci: mitarashi dango with nutrition: 216 calories recipecuisine: American preptime: "PT12M" cooktime: "PT46M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, mitarashi dango with shiratamako & silken tofu. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious. Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture. Three or four Dango are often served on a skewer, which we call Kushi Dango (串だんご). Mitarashi Dango is a traditional Japanese rice dumpling skewered on a bamboo stick and covered in a sweet soy glaze. Mitarashi Dango with Shiratamako & Silken Tofu is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Mitarashi Dango with Shiratamako & Silken Tofu is something which I have loved my whole life. They are nice and they look wonderful. To begin with this recipe, we must prepare a few components. You can cook mitarashi dango with shiratamako & silken tofu using 9 ingredients and 4 steps. Here is how you cook it. ##### The ingredients needed to make Mitarashi Dango with Shiratamako & Silken Tofu: 1. Take 85 grams Shiratamako 1. Take 85 grams Silken tofu 1. Get 1 Water 1. Make ready For the mitarashi dango sauce: 1. Make ready 1 tbsp Soy sauce 1. Get 1 tbsp Mirin 1. Take 2 tbsp Sugar 1. Take 1 tbsp Katakuriko 1. Make ready 50 ml Water Shiratamako (白玉粉）is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. The dumplings are skewered on a bamboo stick and enjoyed all year round. Chewy & gooey in texture, this type of mochi uses glutinous rice flour made from shiratamako or mochiko. • Mitarashi Dango is one of the many very traditional Japanese Mochi sweets. Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce. ##### Steps to make Mitarashi Dango with Shiratamako & Silken Tofu: 1. Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture, until the dough reaches the firmness of your earlobe. 1. Divide the dough from Step 1 into 12 portions, roll into balls, and boil the dango in boiling water. Leave the dango boiling (for about 2 minutes) once they float to the top. Once they are thoroughly cooked, cool in ice cold water. 1. Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally. 1. Skewer the dango from Step 2, arrange on a serving plate, and pour the sauce from Step 3 to finish. Chewy & gooey in texture, this type of mochi uses glutinous rice flour made from shiratamako or mochiko. • Mitarashi Dango is one of the many very traditional Japanese Mochi sweets. Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce. Mitarashi Dango is a great snack and quite satisfying without being overly sweet. It is characterized by its glassy glaze and burnt fragrance. Mix the ingredients together and knead to form a dough. So that is going to wrap this up for this exceptional food mitarashi dango with shiratamako & silken tofu recipe. Thank you very much for your time. I am sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!