Japanese Mitarashi Dango

Directions

1. 1

   In a small saucepan, mix together soy sauce, Mirin, and cane sugar. Bring to a simmer. Then to make the starch slurry, mix together water and potato starch in a small bowl. Add potato starch slurry to the saucepan and allow to simmer until thickened.

2. 2

   To make the dango, combine shiratamako and silken tofu in a medium bowl. It should form a soft but not sticky dough. Add water if the dough is too dry, or add more shiratamako if too sticky. Form into 12 equal balls.

3. 3

   Boil dango for 1-2 minutes or until they float. Then remove and immediately dunk into a bowl of ice water to stop cooking. Place 4 dango onto each skewer. Then panfry, grill, or blow torch each side until golden or charred.

4. 4

   Finally, brush or pour your mitarashi sauce onto the dango and enjoy!