Tofu Dango

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 3
• 100 g glutinous-rice flour
• 100 g soft silken tofu (you can substitute firm tofu for silken tofu.)
• 1 tablespoon water
• 2 tablespoons soybean flour (kinako)
• 1 tablespoon sugar
• 2 tablespoons black sesame
• 1 tablespoon sugar
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon mirin

Recipe

• 1 mix the kinako and 1tb sugar set aside.
• 2 grind the black sesame put into bowl and add 1 tb sugar and mix set aside.
• 3 in bowl mix rice flour and tofu and mix by hand if the dough is sticky add a little water knead until the dough is smooth. break into thirds and then the thirds into thirds and those thirds into thirds, shape each piece into a ball.
• 4 gently place in a large pot of boiling water wait 1or 2 minute until the dumplings start to float and place into icy water.
• 5 skewer them 3 dumplings each stick.
• 6 and coat with black sesame and kinako.
• 7 in pot mix sugar, soy sauce, and mirin (remember don't burn it) let it cool then coat.
• 8 tadaa!