Wednesday, May 15, 2013

Shoyu Tofu Dango

Most commonly featured in animes and Asian dramas, dango is pretty much glutinous rice balls served on a skewer. They can be easily found in Japan anywhere for about 100 to 150 yen each. Well in the USA, that's a different story. I know they can be found at a stand in Little Tokyo in LA, and of course in the refrigerated section at your local Japanese market, but sometimes that may be a whole lot of trouble for something that can be so easily made. This recipe is a modification of ochikeron's recipe from youtube. The dango she makes look good but I do not entirely agree with putting potato starch in the shoyu sauce; it's just not traditional. Not that I am an expert at being Japanese or anything but here you go! (;

Shoyu Tofu Dango

100 grams shiratamako flour
140 grams silken tofu, drained
1 teaspoon sugar

Sweet Shoyu Glaze
1 tablespoon shoyu
1 tablespoon mirin
1 tablespoon water
2 tablespoon brown sugar

1. Bring a pot of water to boiling.
2. Meanwhile, combine the shiratamako, tofu, and sugar together. Knead until soft but not sticky. Add a little bit more flour or water until the right consistency is reached. ("soft like an earlobe")
3. Separate the dough into twelve equal pieces and roll into round balls. Place the dango balls into the pot of boiling water until it floats to the surface. Allow to boil for an additional 2 minutes.
4. When the dango are finished cooking, immediately place them in a iced water bath for 1 minute. Strain and remove the dango from the iced bath.
5. Now we can make the shoyu glaze! Place all the ingredients in a small pot and heat under medium heat. When the sauce is bubbling, turn off the flame and allow to thicken.
6. Pour or brush the shoyu glaze onto the dango skewers and serve!

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