Ingredients
Scale
- 1 block silken tofu (around 300g)
- 1 cup sweet rice flour
- 2 ½ tablespoons sugar (for the dough)
- 2 tablespoons soy sauce
- 3 tablespoons sugar (for the sauce)
- 2 tablespoons mirin (or honey + water)
- ½ tablespoon cornstarch, mixed with 2 tablespoons water (for thickening the sauce)
Instructions
- Mash the silken tofu in a bowl until smooth.
- Add sweet rice flour and dough ingredients, mixing until a flexible dough forms.
- Roll into balls, about the size of a cherry tomato.
- Boil the balls until they float to the surface.
- Meanwhile, prepare the sauce by mixing soy sauce, mirin, and sugar in a pan until bubbly.
- Thicken the sauce with cornstarch water mixture.
- Brush the warm dango with sauce and serve on bamboo skewers.
- Optionally, sprinkle with roasted soybean flour or sesame seeds.
- For a golden edge, toast under the broiler for 2 minutes.
Notes
Try not to dump all the flour at once; sprinkle it in gradually to achieve the right texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg