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Before you jump to Moist and Chewy Mitarashi Dango with Tofu recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
Ingesting healthy foods tends to make all the difference in the way you feel. We are likely to feel way less gross after we increase our consumption of wholesome foods and reduce our consumption of junk foods. Eating more fresh vegetables helps you feel a lot better than eating a portion of pizza. Choosing healthier food choices can be tough when it’s snack time. Finding goodies that help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks which you can use when you need a fast pick me up.
If you’re not allergic to nuts, try having some almonds! Almonds are usually considered a super food since they’re packed full of things that help boost our energy while keeping us healthy. Almonds can be a natural source of B vitamins along with other vitamins and minerals. Tryptophan, an enzyme also present in turkey which induces drowsiness, is available in almonds. Nevertheless, you will not need a nap after eating almonds. These nuts loosen up the muscles and supply a general sense of peace. Almonds often give you a general increased feeling of well-being.
A large assortment of quick health snacks is easily obtainable. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to moist and chewy mitarashi dango with tofu recipe. To cook moist and chewy mitarashi dango with tofu you need 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Moist and Chewy Mitarashi Dango with Tofu:
- Prepare 120 grams Silken tofu
- Get 80 grams Joshinko
- Take 60 grams ●Sugar
- Prepare 2 tbsp ●Soy sauce
- Provide 100 ml ●Water
- You need 1 tbsp ●Katakuriko
Instructions to make Moist and Chewy Mitarashi Dango with Tofu:
- Put the tofu (no need to drain) and joshinko into a bowl, and knead until it forms a ball.
- Divide into 12 pieces, and form balls. Boil water in a pot.
- 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.
- Drain in a sieve, and place 2 or 3 on each skewer
- Lightly brown in a heated pan or a grill. The dango balls are done.
- 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.
- Coat the dango balls with plenty of sauce, and enjoy.
- They are also delicious with anko (sweetened red bean paste).
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