Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mitarashi dango with shiratamako & silken tofu. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mitarashi Dango with Shiratamako & Silken Tofu is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Mitarashi Dango with Shiratamako & Silken Tofu is something that I’ve loved my whole life. They are nice 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.
To begin with this recipe, we must prepare a few components. You can have 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:
- Take 85 grams Shiratamako
- Take 85 grams Silken tofu
- Get 1 Water
- Make ready For the mitarashi dango sauce:
- Prepare 1 tbsp Soy sauce
- Get 1 tbsp Mirin
- Get 2 tbsp Sugar
- Prepare 1 tbsp Katakuriko
- Get 50 ml Water
Mitarashi dango is grilled shiratama dango with mitarashi sauce. Mitarashi Dango is one of the many very traditional Japanese Mochi sweets. Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet Mitarashi Dango is a great snack and quite satisfying without being overly sweet. You may want to try it one afternoon with hot green tea.
Steps 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.
Mitarashi dango is made of dango covered with sweet soy sauce graze. Mix the ingredients together and knead to form a dough. Adjust the texture by adding more shiratamako or water, until the texture. Mitarashi Dango (みたらし団子) is a traditional sweet soy sauce glazed rice dumplings, also my favorite dessert. The soft and chewy texture is perfect for anytime and the sauce is just so addicting.
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