Easiest Way to Recipe Tasty So Fluffy Chewy White Shiratamako Dango

Without fail cooking ultimate So Fluffy ~ Chewy White Shiratamako Dango easy, delicious, practical.

Good Evening every body, at this time you get present recipe So Fluffy ~ Chewy White Shiratamako Dango with 7 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 9 stages of easy cooking So Fluffy ~ Chewy White Shiratamako Dango.

Ingredients all So Fluffy ~ Chewy White Shiratamako Dango

1. Prepare 150 grams : Shiratamako.

2. Prepare 200 grams : Tofu.

3. Prepare 100 ml : A. Water (for the mitarashi sauce).

4. Needed 2 tbsp : B. Soy sauce.

5. Prepare 2 tbsp : C. Sugar.

6. Needed 1 tbsp : D. Mirin.

7. Prepare 1 tbsp : Katakuriko.

If all ingredients So Fluffy ~ Chewy White Shiratamako Dango it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking So Fluffy ~ Chewy White Shiratamako Dango

1. 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..

2. Mix the flour and tofu well by hand. If the dough is not holding together, add more tofu..

3. Knead until well formed. Then roll into small balls..

4. 150 g of flour should yield about 24 dango that are 2 cm in diameter..

5. Boil water in a pot and cook the dango..

6. Shortly after they begin to float, take them out of the water..

7. Cool in an ice bath. Do not keep them in cold water for a long time..

8. 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..

9. 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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