Mitarashi Dango
Japanese rice dumplings on skewers with Mori-Nu Super Soft Tofu.
Ingredients
Directions
- 1
Combine sweet rice flour and cornstarch in a bowl. Add silken tofu and knead until a soft and slightly sticky dough forms.
- 2
Separate the dough into 9 equal pieces and roll into a ball.
- 3
Bring a pot of water to a boil and add the balls. Cook until the balls float to the top.
- 4
Transfer the balls into a bowl with cold water and let them rest for 3 minutes.
- 5
Prepare three skewers and add 3 balls onto each skewer. Use a torch to sear the top of the dango or pan fry them in a pan.
- 6
Whisk together cornstarch and water in a small bowl to make a cornstarch slurry.
- 7
In a small pan or pot, add soy sauce, mirin, brown sugar, and cornstarch slurry. Whisk continuously over medium heat until the sauce thickens to a gravy consistency.
- 8
Top the dango with the sauce and enjoy!
