Mitarashi Dango (Japanese Rice Dumplings with Sweet Tamari Glaze)
8
Product(s) Used
Special Diet
Vegan, VegetarianCourse
DessertMain Ingredient
TofuOccasion
Authentic JapaneseIngredients
Dango
- 1 cup Shiratama flour glutinous rice flour
- 1 cup Silken tofu
Sauce
- 2 Tbsp Tamari
- 1/3 cup Sugar
- ½ cup Water
- 2 tsp Potato starch or corn starch
Equipment
- 8 Skewers
Directions
- In a small bowl, combine the silken tofu and Shiratama flour and knead it together until a smooth dough forms.
- Using a teaspoon, scoop out the dough and roll into about 24 rounds.
- In a large pot, boil water, and add all the dango. Boil for 2 minutes, stirring occasionally to avoid sticking to the bottom. When they float, cook them for 1 additional minute. Use a slotted spoon to remove the dango and place in ice cold water and drain.
- Thread three pieces of dango onto a bamboo skewer.
- In a small saucepan, mix all the sauce ingredients together. Turn on the heat to medium high. Continue whisking until thickened. Remove from the heat.
- Pour the sauce over the skewered dango. Enjoy!
*Sauce can be made in the Microwave: Combine sauce ingredients in a microwave-safe bowl and mix well. Cover with plastic wrap and heat for about 30 seconds. Mix well and continue heating for 10 seconds at a time until thickened.
