Tofu Mitarashi Dango
Soft and chewy Japanese Tofu Mitarashi Dango dumplings served on a skewer and drizzled with an addicting sweet and salty soy sauce glaze. They are so easy to make and suitable for vegans too!
Servings: skewers
Ingredients
Dango
- 100 gr shiratamako
- 150 gr silken tofu
Sweet Soy Sauce Glaze
- 2 tbsp granulated sugar
- 1 tbsp cornstarch/potato starch
- 1 tbsp soy sauce
- 1 tbsp mirin
- 80 ml water
Instructions
Dango
- In a large bowl, add shiratamako and silken tofu. Knead with your hand until a dough forms.
- Shape the mixture into 1-inch/2.5 cm balls. You will get around 15 balls.
- Bring a large pot of water to a boil. Add the balls to the boiling water and cook until they float to the surface of the water.
- Scoop the balls out with a slotted spoon or skimmer and transfer them directly to a bowl of ice water to let them cool.
- Scoop the balls out from the ice water and place them on a kitchen towel to let the them dry.
Sweet Soy Sauce Glaze
- Add all ingredients into a small saucepan and whisk until well combined.
- Heat the saucepan over low-medium heat and whisk constantly until the mixture thickens.
- Turn off the heat and cool slightly.
Assemble
- Thread 3 balls of dango on each skewer. You will have 5 skewers of dango.
- Grill dango until lightly charred. You can pan-fry them on a non-stick frying pan with no oil, grill over charcoal, or use a kitchen torch.
- Roll the skewers in the glaze to serve or pour it over the top.
Nutrition
Serving: 1skewer | Calories: 122kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 233mg | Potassium: 77mg | Fiber: 1g | Sugar: 6g | Calcium: 13mg | Iron: 0.4mg
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