Steps to Prepare Homemade Mitarashi Dango with Shiratamako & Silken Tofu

Mitarashi Dango with Shiratamako & Silken Tofu. 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.

Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. This glutinous rice flour is made from mochigome (もち米/糯米) and it's different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice, etc). Tear off a small piece of dough and dye it black with food coloring.

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mitarashi dango with shiratamako & silken tofu. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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.

Mitarashi Dango with Shiratamako & Silken Tofu is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Mitarashi Dango with Shiratamako & Silken Tofu is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first 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:

1. {Prepare of Shiratamako.
2. {Get of Silken tofu.
3. {Get of Water.
4. {Get of For the mitarashi dango sauce:.
5. {Prepare of Soy sauce.
6. {Take of Mirin.
7. {Make ready of Sugar.
8. {Make ready of Katakuriko.
9. {Take of 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!

Instructions to make Mitarashi Dango with Shiratamako & Silken Tofu:

1. 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..
2. 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..
3. Thoroughly stir the ingredients for the sauce, pour it into a pan, and simmer over low-medium heat until the sauce thickens, stirring occasionally..
4. Skewer the dango from Step 2, arrange on a serving plate, and pour the sauce from Step 3 to finish..

This is a collaboration with Nart from Cooking with Nart! Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all year round. Make this street snack right in your own kitchen! Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick.

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