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.