Ingredients
- 1 cup Glutinous Rice Flour (Shiratamako)
- 150g Silken Tofu
- 2 tbs Lee Kum Kee Soy Sauce
- 2 tbs Obento Mirin Seasoning
- 1 tbs Sugar
- 1 tbs Cornstarch
- 1/2 cup Water
Method
- Place rice flour and silken tofu into a bowl and mix with your hands until it forms a dough (it's supposed to feel like your earlobe as the Japanese saying goes)
- Once dough has formed take a 15g (approx) piece and knead in your hand for a moment then roll into a ball with the palm of your hands (should make 16 balls)
- Bring to boil 3.5 litres of water in a large saucepan, once boiling add your dumplings and stir frequently so they don't stick to the bottom or each other
- Once they start float (around 5 minutes) keep boiling for another 2 minutes then transfer into a bowl of iced water to stop the cooking process
- Place 3 - 4 dumplings onto skewers that have been soaking in water
- Heat a non stick pan on medium heat and char your dumplings on each side
- In a small saucepan mix the mirin seasoning, soy sauce, sugar, cornstarch and water and heat until it becomes a honey like consistency (this will happen quite quickly)
- Drizzle sauce over your Mitarashi Dango's and ENJOY :)
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Obento - Mirin Seasoning
