Shiratama Dango with Sweet Soy Sauce

Ingredients

• 150 g Shiratamako (glutinous rice flour)
• 180 g Silken tofu (Add a little more if the dough is too dry.)
• 150 ml Water (For the sauce.)
• 1.5 tbsp Cornstarch (For the sauce.)
• 5 tbsp Sugar (For the sauce.)
• 2 tbsp Soy sauce (First soy sauce entry in the source; for the sauce.)
• 1 tbsp Sake (For the sauce.)
• 2 tbsp Soy sauce (Second soy sauce entry as written in the source; for the sauce.)
• Kinako (roasted soybean flour) (Added at the end according to the transcript; quantity not stated.)

Steps

1. 1

   Combine the shiratamako and silken tofu. Mix and knead until the dough has the same softness as an earlobe. If it is too dry, add a little more tofu.

2. 2

   Shape the dough into small individual dumplings or balls, as shown in the transcript.

3. 3

   Immerse the dumplings individually and wait about 2 minutes. The source does not specify the liquid or cooking medium for this step.

4. 4

   Cool the prepared dumplings, as stated in the transcript.

5. 5

   Combine the water, cornstarch, sugar, soy sauce, sake, and the second listed soy sauce quantity in a small saucepan.

6. 6

   Heat the sauce mixture over medium heat, stirring until the sauce thickens.

7. 7

   Turn off the heat once the sauce has thickened.

8. 8

   Serve the shiratama dango with the sauce. Add kinako at the end if using it, as mentioned in the transcript.

Notes

The source lists soy sauce twice at 2 tablespoons each; both entries have been preserved. The transcript mentions immersing the dumplings for about 2 minutes and cooling them, but does not clearly state the liquid, temperature, or cooking method. It also mentions kinako without a quantity.

Nutrition per serving

• dessert
• Japanese
• sweet
• glutinous rice
• vegetarian
• stovetop
• dairy-free