Tofu Mitarashi Dango

Ingredients

• 150 g Silken tofu
• 120 g Shiratamako rice flour
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sugar
• 1 tsp Potato starch
• 3 tbsp Water

Steps

1. 1

   Make the mitarashi glaze. Combine the soy sauce, mirin, sugar, potato starch, and water in a microwave-safe container.

2. 2

   Microwave the glaze at 600W for 30 seconds.

3. 3

   Remove and stir, then microwave again at 600W for 30 seconds. Repeat this process of microwaving for 30 seconds and stirring a total of 3 times. The glaze is ready when it becomes thick and glossy.

4. 4

   In a separate bowl, combine the tofu and shiratamako rice flour, mixing and kneading until the dough comes together using the moisture from the tofu.

5. 5

   When the dough reaches the softness of an earlobe, shape it into bite-sized balls.

6. 6

   Bring a pot of water to a boil and add the shaped dumplings. Once they float to the surface, boil them for an additional 2 minutes.

7. 7

   Remove the cooked dumplings and place them in cold water to cool.

8. 8

   Arrange the dumplings on a serving plate and pour the mitarashi glaze over them.

Notes

Microwave at 600W, stirring every 30 seconds, for a total of 3 times. The video description says that the dumplings retain their chewy texture even when chilled in the refrigerator.

Nutrition per serving

• dessert
• snack
• Japanese
• gluten-free
• vegetarian
• healthy
• microwave
• boiled