Tofu Mitarashi Dango
Dango-skewered dumplings are a very popular Wagashi, the traditional Japanese sweets. Mitarashi dango is one of the popular dango which has sweet soy-based sauce. It is vegan and gluten free! Yummy Japanese traditional sweets for everybody!
20 Tofu Shiratama Dango (see recipe)
- 1/2 tablespoon potato starch
- 50ml (1.3/4 fl oz) water
- 2 tablespoons soy sauce
- 1 tablespoons unrefined sugar
- 1.1/2 tablespoons mirin
1. Thread dumplings onto 6 skewers. Place the skewers under the grill until dumplings turn a slightly brown colour. Alternatively, use a domestic blowtorch to get the colour.
2. Mix potato starch and water. Set aside.
3. Place 50ml (1. 3/4 fl oz) water, soy sauce, sugar and mirin in a small saucepan and bring to the boil.
4. Add the potato starch water (mix again just before adding, even though you mixed it earlier) into the boiling sauce and mix well. Cook until thickened.
5. Pour the sauce over the skewered dumplings.
Gluten-free option: Use tamari instead of soy sauce.
This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
There are also more exciting recipes in Japanese superfoods and my latest book Top 3 Japanese superfoods for natural weight loss.
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