japanese dango

How to make soft and chewy, Tofu Mitarashi Dango (みたらし団子).

Easy Tofu Mitarashi Dango (みたらし団子)

(¾ cup) Shiratamako (glutinous rice flour)

(½ cup

Water

Bowl of ice water

3-5 bamboo skewers

tbsp Soy sauce

Sugar

tbsp Mirin

tsp Corn starch / potato starch

2½ tbsp Cold water

Start boiling a large pot of water. You can make this recipe while you're waiting for the water to boil.

Place your bamboo skewers in water to soak. (This makes the dumplings easier to slide on later.)

Take a mixing bowl and add 100g (¾ cup) of shiratamako flour. Whisk the dry flour for a minute, I find this helps create a smoother dough.

Add 125g of silken tofu to the bowl and mix it together with your hands.

Knead the dough until it's smooth and has the texture of an earlobe. (It's a Japanese saying and it works!)

If it seems dry and gets cracks add an extra 1-2 tsp of silken tofu. (you can add water instead but be careful, add ½ tsp at a time)

Divide the dough into 15 equal pieces and roll them into balls. They should be about 15g (½oz) per ball.

Add them to the boiling water all at the same time. They will sink to the bottom of the pot so stir them occasionally to stop them from sticking to the bottom.

When they start floating to the top of the water (after about 5-7 mins), set a timer for 2 minutes.

When 2 minutes are up, use a mesh spoon to transfer them to a bowl of ice cold water.

Get your bamboo skewers and pierce them through the centre of each dumpling. If you are making dango with 5 pieces, you will have 3 complete dangos. If you are making them with 3 pieces, you will end up with 5 in total.

Heat up a non-stick frying pan (you don't need any oil unless you don't have non-stick. Use a flavourless oil like vegetable or canola) and add the dango.

Allow to char a little and then turn. (This adds a toasty flavour and some extra texture! Alternatively you can scorch them with a blowtorch or over the fire on a gas stove, be careful though.)

Dango

Take a small cold pan and add 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp corn starch and 2½ tbsp cold water.

Mix well and make sure there aren't any lumps of corn starch.

When the sauce is thickened, pour or brush it over the dango on skewers.

Eat on the day and enjoy with a cup of matcha tea!

Sauce

https://www.youtube.com/watch?v=46dIix8ciMQ

Learn how to make traditional Japanese Mitarashi Dango (みたらし団子sweet rice cakes on a skewer) with a rich and delicious soy sauce glaze. Nothing beats freshly made dango, and you don't need to be in Japan to enjoy it! Make Mitarashi Dango in your own kitchen in less than 30 minutes, you won't regret it!

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【Written Recipe】
Mitarashi Dango with Tofu: https://sudachirecipes.com/easy-tofu-mitarashi-dango-recipe/

【Table of Contents】
00:10 Intro
00:41 Dango Ingredients
01:24 Making the dough
02:42 Shaping
03:26 Cooking
04:19 Assembly
05:19 Ways to char
06:07 Glaze ingredients
06:24 How to make Mitarashi Dango Glaze
07:26 Finishing up

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【Ingredients】
DANGO
• 100g (¾ cup) Shiratamako (glutinous rice flour)
• 125g (½ cup or 4oz) Silken Tofu (+ 1–2 tsp if it seems too dry)
• Water for boiling
• Bowl of ice water
• 3–5 bamboo skewers

SAUCE
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1 tsp Corn starch / potato starch
• 2½ tbsp Cold water

How to make Easy Mitarashi Dango from Scratch (with tofu!)

Deliciously chewy Dango are a quick and easy treat you can make in minutes. Japanese anko (sweet red bean paste) brings in the sweetness to complement the cute little rice flour dumplings perfectly.

Dango Recipe with Anko (Sweet Red Bean Paste)

glutinous rice flour

½ tbsp water (room temperature or luke warm)

tbsp sweet red bean paste (anko)

Bring a small pot of water to the boil. In a medium bowl, add your glutinous rice flour and water and mix until combined. It should start sticking to the spoon / your hand and coming away from the sides of the bowl.

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