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We hope you got insight from reading it, now let’s go back to so fluffy ~ chewy white shiratamako dango recipe. To cook so fluffy ~ chewy white shiratamako dango you only need 7 ingredients and 9 steps. Here is how you do it.
The ingredients needed to cook So Fluffy ~ Chewy White Shiratamako Dango:
- Get 150 grams Shiratamako
- Take 200 grams Tofu
- Provide 100 ml A. Water (for the mitarashi sauce)
- Get 2 tbsp B. Soy sauce
- Provide 2 tbsp C. Sugar
- Provide 1 tbsp D. Mirin
- You need 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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