Saturday, June 4, 2011

Tofu Mitarashi Dango

I've posted a recipe for the regular mitarashi dango but today I want to share with you, dango made with tofu! It sounds odd but it works and its good!

You'll need  1 pound Mochiko or 1 pound Glutinous Rice Flour and

19 oz package of Soft Tofu I like this brand the best.

Drain the tofu, put it in a big bowl, squish with your hand until  it becomes paste.

Once it becomes paste, add the mochiko OR the Glutinous Rice Flour  (one or the other not both!)

 knead well until it becomes a dough. It should be about the thickness of your ear lobe.

scoop using small cookie dough scooper and roll it into a ball.  its not necessary to use the scooper but it helps to keep them uniform.

put the rolled balls into a boiling water , once they float, wait two minutes then put them in a ice bath to stop the cooking process, then quickly drain the water.

 wet the sticks and put cooked 3 dango on them.  This recipe made 24 sticks.  I used a burner to give it a little toasty look. (traditional dango are usually grilled)

 Make sauce: 160gm sugar, 5 Tbsp soy sauce, 200 ml water, 2 Tbsp corn starch, 2 Tbsp Mirin.  Mix well and put it in pot and cook on high heat mixing continuously until the white sauce thickens and turns more translucent.
pour on the dango and enjoy!

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