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Tofu Dango Recipe (Japanese)

Tofu Dango Recipe (Japanese)

Tofu Dango Recipe (Japanese)

Recipe Ingredients: 

  • 100 g Shiratamako sweet rice flour, substitute: mochiko
  • 100 g Soft Silken Tofu
  • Water
  • 2 tbsp Kinako roasted soybean flour
  • 1 tbsp Sugar
  • 2 tbsp Toasted Black Sesame Seeds
  • 1 tbsp Sugar
  • 1 tbsp Sugar
  • 1 tbsp Soy Sauce
  • 1 tbsp Mirin

Recipe Method: 

  • Let's make two types of toppings for Tofu Dango. Combine the kinako, roasted soybean flour and sugar. Mix well to make the soybean topping.
  • Finely grind the black sesame seeds with a suribachi mortar and surikogi pestle. Add the sugar and combine well, making the black sesame topping.
  • Let's make the dough for the dango. Combine the shiratamako, sweet rice flour and soft silken tofu with your hands in a bowl.
  • Knead until the dough is smooth.
  • We’ll shape the dough into 27 dango pieces. Divide it into three equal pieces. Then, divide each dough piece into three again, and then split each into 3 smaller pieces. Shape them into balls and you should end up with 27 pieces in total.
  • Drain well and thread 3 dango pieces onto each bamboo skewer.
  • ers with the black sesame topping.
  • Reduce the sauce until thick and pour onto a plate. Cover the dango with the sweet soy sauce.