Makes 27 dango

Step 1: Ingredients

You need:
- 100 gr. glutinous rice flour
- 100 gr. firm tofu
- water

- 1 Tbs Kikkoman Soy sauce
- 1 Tbs Mirin
- 1 Tbs sugar/brown sugar
So freakin good!!!
I have had it before my cousin and i made it is was awesome! but we cooked it in the oven!
I just made this and EEW!! I followed the directions and EEW!! liking eating uncooked dough.. No offence I'm also not the best of cook, but I'll just stick with bread.
 This is my first time seeing tofu used as a dango ingredient; i am interested in trying it out!
oh goodness i just made that and it ROCKED my tast buds are still screeming but is there a way 2 add more flavor to the dumpplings?
hey ninja, from what I understand, the chief &quot;taste&quot; ingredient is the Mirin, so I believe that adding more of that will add more flavor, but be careful, I read on wikipedia that it is VERY STRONG and adding too much will JUST TASTE BAD....<br/><br/><a rel="nofollow" href="http://en.wikipedia.org/wiki/Mirin">http://en.wikipedia.org/wiki/Mirin</a><br/>
You can also skewer the dumplings on bamboo skewers and grill them lightly and pour a more thickened sauce on top. Delicious!
I think you need some extra steps between 13 pour into pan and 14 tada. Other than that I've always wondered how you make those. Thanks.

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