Makes 27 dango
Step 1: Ingredients
- 100 gr. glutinous rice flour
- 100 gr. firm tofu
- 1 Tbs Kikkoman Soy sauce
- 1 Tbs Mirin
- 1 Tbs sugar/brown sugar
Step 2: Mix Flour and Tofu.
Step 3: Add Water If Necessary.
Step 4: Knead Until Soft.
Step 5: Divide the Dough Into Equal Pieces.
First cut the dough into a half, then keep dividing until you end up with 27 equal pieces.
Step 6: Shape Each Pieces Into a Ball.
Step 7: Boil Some Water.
Step 8: Place the Dumplings Into the Hot Boiling Water.
Step 9: Take Out the Floating Dumplings.
When the dumplings start to surface, it means they are cooked.
Step 10: Immerse Immediately in Ice Water.
Step 11: Rinse and Dry Well.
Step 12: Lets Make the Syrup!
Mix sugar, soy sauce, and mirin in a bowl.
Step 13: Pour the Syrup Into the Pan.
Do not boil. Constantly lift the pan and let the syrup thickens.
Step 14: TADA!
You can double the amount of the syrup if you like to.
Step 15: Store in the Freezer.
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 dumplings. Do not forget to give it about five minutes for it to thaw before serving.
Mileenabug made it!