Mitarashi Dango with silken Tofu #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Mitarashi Dango is an assortment of sweet Japanese dango dumplings. I promise you, that this mitarashi dango is as heavenly as the one the popular Kamo mitarashi tea house serves. So here is my simple dango formula utilizing luxurious tofu.

Mitarashi dango is a sort of Japanese sweet. Its principle fixings are glutinous rice flour and sweet soy sauce coat. The name of dango "Mitarashi" is said to be gotten from water air pockets of "Mitarashi" where you sanitize your hands with water at the passageway of hallowed place. The dango are utilized as a contribution to a divine being at the Mitarashi celebration held at the Shimogamo hallowed place each year.

So let me share my mystery for making a chewy mochimochi finished dango. Are you game? It's Tofu! Adding smooth tofu to the flour as opposed to including and blending in with cold water or bubbling water. The mystery isn't cold or bubbling water, however including Tofu! There is another advantage too. It includes more protein and gives the dango a chewy surface which regularly depicted with a sound to word imitation "mochimochi" that Japanese love!

Both luxurious or firm tofu works, be that as it may, I suggest utilizing luxurious tofu for a smooth chewy surface. In the event that you can not get tofu out of the blue, you can supplant it just with water. The measure of water ought to be about 90% of the flour weight. You should focus on a batter solidness like your ear flap. So don't include tofu or water across the board go. Or maybe include the tofu or water bit by bit, viewing the consistency of the mixture.

It is very simple as well. Essentially drop the dangos into bubbling water. At the point when concocted they buoy to the highest point of the water. At that point scoop them with a sifter and spot the cooked dango into a bowl of cold water.

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Ingredients

• 150 g silken tofu *1
• 100 g Shiratamako *2
• Mitarashi Sauce
• 1 tbs soy sauce
• 1 tbs mirin
• 2 tbs sugar
• 1 tbs potato starch
• 80 ml water

Instructions

1. To make the Mitarashi sauce, place all ingredients for the mitarashi syrup in a small saucepan over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce
2. Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.
3. Divide the dough into 4 equal portion. 
4. Roll each dough into long cylinder shape and cut into 6 each.
5. Roll each dough into small round ball shape. 
6. Boil some water in a pot or sauce pan and add the dango balls.
7. Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.
8. Thread 3 balls each onto a skewer.
9. Char or grill the surface of the balls on a frying pan then set aside. *3
10. Roll the skewers in the syrup to serve.

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Source : bit.ly/3a7q4lx