Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mitarashi dango with shiratamako & silken tofu. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mitarashi Dango with Shiratamako & Silken Tofu is one of the most well liked of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Mitarashi Dango with Shiratamako & Silken Tofu is something that I’ve loved my whole life. They’re fine and they look wonderful.
Mix the shiratamako and silken tofu together. Once the clumps of tofu have incorporated into the dough, wet your hands to adjust the moisture. Mitarashi Dango is a traditional Japanese rice dumpling skewered on a bamboo stick and covered in a sweet soy glaze. It's a great street snack on the Shiratamako (白玉粉) - a flour made from Japanese short-grain glutinous rice (mochigome もち米).
To get started with this recipe, we must prepare a few ingredients. You can cook mitarashi dango with shiratamako & silken tofu using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mitarashi Dango with Shiratamako & Silken Tofu:
- Prepare 85 grams Shiratamako
- Get 85 grams Silken tofu
- Prepare 1 Water
- Prepare For the mitarashi dango sauce:
- Prepare 1 tbsp Soy sauce
- Get 1 tbsp Mirin
- Make ready 2 tbsp Sugar
- Prepare 1 tbsp Katakuriko
- 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. Mix the ingredients together and knead to form a dough.
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Instructions to make Mitarashi Dango with Shiratamako & Silken Tofu:
- 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.
Chewy & gooey in texture, this type of mochi uses glutinous rice flour made from shiratamako or mochiko. Mix the ingredients together and knead to form a dough. Adjust the texture by adding more shiratamako or water, until the texture. It is characterized by its glassy glaze and burnt fragrance. Mitarashi Dango is one of the many very traditional Japanese Mochi sweets.
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