Mitarashi Dango
Ingredients
Mitarashi Sauce
-
1
tbs
soy sauce
-
1
tbs
mirin
-
2
tbs
sugar
-
1
tbs
potato starch
-
80
ml
water
Dango
-
150
g
silken tofu
-
100
g
Shiratamako
Instructions
- Prepare the Mitarashi sauce by combining all ingredients in a pot over medium heat, stirring until thick and clear.
- In a bowl, mix the rice flour and silken tofu until a dough forms.
- Divide the dough into 4 portions, roll into cylinders, and cut each into 6 pieces.
- Shape each piece into small round balls.
- Boil the dango balls in water until they float, then cool them in ice water.
- Skewer 3 dango balls onto each skewer.
- Grill or char the dango on a frying pan or with a torch.
- Serve by rolling the skewers in the Mitarashi sauce.
Nutrition Facts (estimated)
Servings
8 skewers
Calories
75
Total fat
0g
Total carbohydrates
15g
Total protein
1g
Sodium
143mg
Cholesterol
0mg
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