Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, so fluffy ~ chewy white shiratamako dango. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
So Fluffy ~ Chewy White Shiratamako Dango is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. So Fluffy ~ Chewy White Shiratamako Dango is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have so fluffy ~ chewy white shiratamako dango using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make So Fluffy ~ Chewy White Shiratamako Dango:
- Get 150 grams Shiratamako
- Get 200 grams Tofu
- Prepare 100 ml A. Water (for the mitarashi sauce)
- Take 2 tbsp B. Soy sauce
- Prepare 2 tbsp C. Sugar
- Get 1 tbsp D. Mirin
- Take 1 tbsp Katakuriko
Instructions to make So Fluffy ~ Chewy White Shiratamako Dango:
- Knead the shiratamako and tofu in a bowl. Since the moisture content depends on the type of tofu used, add a small amount at a time.
- Mix the flour and tofu well by hand. If the dough is not holding together, add more tofu.
- Knead until well formed. Then roll into small balls.
- 150 g of flour should yield about 24 dango that are 2 cm in diameter.
- Boil water in a pot and cook the dango.
- Shortly after they begin to float, take them out of the water.
- Cool in an ice bath. Do not keep them in cold water for a long time.
- For the mitarashi sauce, put all ingredients A to D into a pot and simmer. Add katakuriko dissolved in water to thicken the sauce at the end.
- I made this pictured version by mixing steamed kabocha pumpkin with the shiratamako. They have such a nice color and would look great served with the white tofu shiratama dango.
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