Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mitarashi dango with tofu for cherry-blossom viewing. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Mitarashi Dango with Tofu for Cherry-Blossom Viewing. I don't know why but whenever I made dango in my hometown, I make it with tofu. While mixing tofu and shiratamako, the mixture will become moist. The amount of tofu suggested will easily form a dough.
Mitarashi Dango with Tofu for Cherry-Blossom Viewing is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Mitarashi Dango with Tofu for Cherry-Blossom Viewing is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have mitarashi dango with tofu for cherry-blossom viewing using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mitarashi Dango with Tofu for Cherry-Blossom Viewing:
- Take 200 grams Shiratamako
- Prepare 250 grams Silken tofu
- Prepare Sauce
- Take 60 ml ★Soy sauce
- Take 180 grams ★Sugar
- Prepare 200 ml ★Water
- Make ready 2 tbsp ★Mirin
- Take 2 tbsp + 4 tablespoons of water Katakuriko slurry
This is an important Springtime holiday in Japanese culture and traditions. People enjoy a pilgrimage to view the lovely pink cherry blossoms in full view at this time. Mitarashi Dango with Tofu for Cherry-Blossom Viewing I don't know why but whenever I made dango in my hometown, I make it with tofu. While mixing tofu and shiratamako, the mixture will become moist.
Instructions to make Mitarashi Dango with Tofu for Cherry-Blossom Viewing:
- Prepare the ingredients.
- Add ★ ingredients in a pot, and bring to a boil. Pour in the dissolved katakuriko, and cook until thickened, then the sauce is done.
- Mix the shiratamako and tofu, and make a consistency that is a little less firm than your earlobe. At first, it's crumbly, but after kneading, it will come together.
- If it's too firm, adjust the water amount accordingly.
- Divide the dough and form into your preferred size balls. Squeezing them tight is key.
- Put the dango into boiling water. When they start to float, remove, and soak in cold water to cool, then it's done.
- Pour the sauce on top, and enjoy! They are still soft the next day.
Mitarashi Dango with Tofu for Cherry-Blossom Viewing I don't know why but whenever I made dango in my hometown, I make it with tofu. While mixing tofu and shiratamako, the mixture will become moist. The amount of tofu suggested will easily form a dough. Mitarashi Dango is a great snack and quite satisfying without being overly sweet, perfect with hot green tea or better, Matcha. This dessert's name, Mitarashi, comes from a festival of a famous shrine in the city of Kyoto in western Japan.
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