Recipe of Quick Moist and Chewy Mitarashi Dango with Tofu

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, How to Make Ultimate Moist and Chewy Mitarashi Dango with Tofu. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Moist and Chewy Mitarashi Dango with Tofu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Moist and Chewy Mitarashi Dango with Tofu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Moist and Chewy Mitarashi Dango with Tofu is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Moist and Chewy Mitarashi Dango with Tofu using 6 ingredients and 8 steps. Here is how you cook that.

I created this recipe because I wanted to use up a batch of tofu. You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan

Ingredients and spices that need to be Take to make Moist and Chewy Mitarashi Dango with Tofu:

1. 120 grams Silken tofu
2. 80 grams Joshinko
3. 60 grams ●Sugar
4. 2 tbsp ●Soy sauce
5. 100 ml ●Water
6. 1 tbsp ●Katakuriko

Steps to make to make Moist and Chewy Mitarashi Dango with Tofu

1. Put the tofu (no need to drain) and joshinko into a bowl, and knead until it forms a ball.
2. Divide into 12 pieces, and form balls. Boil water in a pot.
3. Once the water is boiling, add in the dango balls. When they start floating (after about 3 minutes), remove from the water. Soak in cold water for 10 seconds.
4. Drain in a sieve, and place 2 or 3 on each skewer
5. Lightly brown in a heated pan or a grill. The dango balls are done.
6. Make the sauce. Pour all ● ingredients in a pot, and mix. When they are mixed, turn the heat to low, and thicken the sauce. Once thickened, the sauce is done.
7. Coat the dango balls with plenty of sauce, and enjoy.
8. They are also delicious with anko (sweetened red bean paste).

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