The dango made with tofu and shiratama flour are moist, chewy and soft, and do not harden over time. It is a healthy dessert with more than half of the ingredients being tofu.
I wanted to introduce delicious tofu, so I used thick and smooth silken tofu from Samegawa Village, Fukushima. My husband, who is particular about food, says Samegawa’s tofu is best eaten as is, so he eats it with soy sauce.
This recipe can also be made with silken tofu you have at home. You can easily enjoy it as a BBQ dessert!
INGREDIENTS: 5 skewers
- 5 bamboo skewers (18cm/7inch)
- 120g shiratama flour (or glutinous rice flour)
- 150g silken tofu
Sauce
- 2 tbsp soy sauce
- 3 tbsp sugar
- 2 tsp potato starch
- 100ml water
INSTRUCTIONS
STEP
Make Dango
- Put shiratama flour and silken tofu in a bowl and mix well. When the dough comes together and becomes as soft as an earlobe, divide it into 20 equal parts and roll into balls.
- Boil plenty of water(not listed) in a pot, and add the rolled dango. Boil for another 2 minutes after they float to the top. Cool in cold water and drain.
- Skewer 4 dango on each skewer.
STEP
Grill Dango
- Heat up the grill. Line up the skewers and brown them over medium-high heat. Also brown the other side.
(In the case of a frying pan, brown both sides over medium-high heat.)
STEP
Make Sauce
- Put the ingredients for the sauce in a small pot and heat over low heat. When it comes to a boil, simmer while stirring until it thickens a little and becomes transparent.
- Dip the dango in the sauce.
NOTES
- Soak the bamboo skewers in water for at least 30 minutes when using a strong fire such as a BBQ.
- It’s delicious even if you eat it as it is without grilling.
- Please enjoy it on the same day. When eating the next day, put it in the refrigerator, and heat it in the microwave before eating.
