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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let's make two types of toppings for Tofu Dango.

  • First, combine the kinako (2 tbsp), roasted soybean flour

  • and sugar (1 tbsp).

  • Mix well to make the soybean topping.

  • Next, finely grind the black sesame seeds (2 tbsp)

  • with a suribachi mortar and surikogi pestle.

  • Add the sugar (1 tbsp) and combine well,

  • making the black sesame topping.

  • Let's make the dough for the dango.

  • Combine the shiratamako (100g), sweet rice flour

  • and soft silken tofu (100g) with your hands in a bowl.

  • If the dough is dry and crumbly,

  • add a little water at a time until it becomes easily workable.

  • Knead until the dough is smooth.

  • And now well shape the dough into 27 dango pieces.

  • First, divide it into three equal pieces.

  • Next, divide each dough piece into three again,

  • and then split each into 3 smaller pieces.

  • Finally, shape them into balls

  • and you should end up with 27 pieces in total.

  • Let’s cook the tofu dango.

  • Gently place the dough balls into a large pot of boiling water.

  • At first, the dango will sink to the bottom,

  • but soon they should begin to float to the surface.

  • Boil the floating dango for 1 to 2 more minutes

  • and then place them into a bowl of ice water.

  • This process will make the dango firmer and easier to handle.

  • Drain well and thread 3 dango pieces onto each bamboo skewer.

  • Now let’s coat each of the skewers with a different topping.

  • First, coat a third of the skewers with the black sesame topping

  • and then powder another third with the soybean topping

  • until they are completely covered.

  • Now, let’s make the sweet soy sauce for the rest of the skewers.

  • Combine the mirin (1 tbsp),

  • sugar (1 tbsp)

  • and soy sauce (1 tbsp) in a pot

  • and bring it to a boil.

  • Reduce the heat to low

  • and stir with a whisk.

  • Remove the pot from the burner

  • and swirl it to prevent the sauce from burning.

  • Reduce the sauce until thick

  • and pour onto a plate.

  • Cover the dango with the sweet soy sauce.

  • Enjoy one of the healthiest Japanese sweets,

  • tofu dango with soybean flour, black sesame seeds and sweet soy sauce.

  • You can substitute firm tofu for soft silken tofu,

  • though the texture will be a little different.

  • Good luck in the kitchen!

  • It's getting light outside.

Hi, I'm Francis,

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C1 tbsp tofu dough topping soybean sauce

Tofu Dango

  • 74 21
    阿多賓 posted on 2013/09/19
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