Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mitarashi dango with shiratamako & silken tofu. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Mitarashi Kushi Dango originated in the Kamo Mitarashi Tea House in Kyoto. This recipe is quick and easy. This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice. Mix until it forms a soft dough that feels a bit dry to the touch.
Mitarashi Dango with Shiratamako & Silken Tofu is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Mitarashi Dango with Shiratamako & Silken Tofu is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook mitarashi dango with shiratamako & silken tofu using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mitarashi Dango with Shiratamako & Silken Tofu:
- Take 85 grams Shiratamako
- Prepare 85 grams Silken tofu
- Make ready 1 Water
- Prepare For the mitarashi dango sauce:
- Take 1 tbsp Soy sauce
- Get 1 tbsp Mirin
- Prepare 2 tbsp Sugar
- Get 1 tbsp Katakuriko
- Make ready 50 ml Water
Place the dumplings into a pot of boiling water. If you love Japanese sweets, you have to try shiratama dango! Shiratama dango (白玉団子) is a type of mochi made with shiratamako glutinous rice flour. This traditional Japanese sweet can be eaten in a bowl with anko (red bean paste), or jazzed up with some ice cream!
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.
Shiratama dango (白玉団子) is a type of mochi made with shiratamako glutinous rice flour. This traditional Japanese sweet can be eaten in a bowl with anko (red bean paste), or jazzed up with some ice cream! This is a collaboration with Nart from Cooking with Nart! Mitarashi Dango with Tofu for Cherry-Blossom Viewing I don't know why but whenever I made dango in my hometown, I make it with tofu. While mixing tofu and shiratamako, the mixture will become moist.
So that is going to wrap this up for this special food mitarashi dango with shiratamako & silken tofu recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
