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Makes 27 dango
You need: - 100 gr. glutinous rice flour- 100 gr. firm tofu- waterSyrup:- 1 Tbs Kikkoman Soy sauce- 1 Tbs Mirin- 1 Tbs sugar/brown sugar
First cut the dough into a half, then keep dividing until you end up with 27 equal pieces.
When the dumplings start to surface, it means they are cooked.
Mix sugar, soy sauce, and mirin in a bowl.
Do not boil. Constantly lift the pan and let the syrup thickens.
You can double the amount of the syrup if you like to.
I like to put them in small plastic bags and store them in the freezer before serving. This way you will end up with more chewy and tastier ...
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