Ingredients
1 cup Mochiko
1 cup Tofu, soft
Mitarashi Sauce
2 1/2 Tbsp Katakuriko (potato starch)
or corn starch 1/2 cup
sugar 5 Tbsp
soy sauce 1 cup
water (240ml)
Instructions
1. In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe).
2. Scoop out table spoon size portions of dough and roll into balls.
3. Boil water in a large pot, and cook the dough balls until they float.
4. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
5. Meanwhile, make Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boils and keep it warm.
6. Slide 3-4 Dango balls onto each skewer.
7. Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned.
8. Put Dango on a plate and pour the sauce to coat.
Hope y'all enjoy this delicious savory/sweet snack as requested by kawaiiice
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