Japanese Midarashi Dango

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• 

  Step 1

  Remove excess water from your tofu and put it into a large bowl.

  Mush it up with your fingers and add the flour and mix it until it becomes a soft dough. If the dough is too dry, add a tiny bit of water - but the more you knead the more dough like it will become so try not to add too much extra water.

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  Step 2

  Start boiling some water in a large pot on your stove.

  While the water is heating up - wet your hands a little (to prevent the dough from sticking to your hands) and start rolling your dough into little balls - slightly bigger than marbles (you don't want them too big as it will take too long to boil in the hot water).

• Step 3

  Prepare another bowl with ice cold water (cold water with ice is great).

  Once your hot water on the stove is boiling - add your dango balls in to the hot water. You know when the balls are done when they start popping up to the surface.

  Once done, scoop them out and place them into the ice water to cool them down immediately.

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  Step 4

  When the dango have cooled a little, get your skewers and put three dango balls on each skewer. (We call this DANGO SAN KYODAI - or the Three Dango siblings - in Japanese). Keep going until you have skewered all your dango balls.

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  Step 5

  Heat your frypan or hot plate.

  Add some non flavored oil onto the pan and use a paper towel to wipe excess oil off.

  Fry your dango skewers on your hot pan until you see some color

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  Step 6

  While they are frying, let's start making the dipping sauce.

  Mix your cornflour (or cornstarch) with your water.

  Next add all your sauce ingredients into your pan.

  Turn on the heat and stir constantly until it thickens and turns syrupy.

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  Step 7

  Finally dip your pan friend dango skewers into the dipping sauce and ... you're done!

  (You can also pour the sauce over the top of the dango skewers also)

  Say "Itadakimas!" (Let's eat in Japanese) and enjoy!

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