This is another popular way to enjoy rice cake (mochi). It reminds me of Japanese New Year
as my mother makes this every year on 1 January.
20 Tofu Shiratama Dango (see recipe)
1 x 425g (15oz) can be cooked, undrained adzuki
60g (2oz) brown sugar*
Pinch of salt
100ml (3.fl oz) water
1. Combine the adzuki, sugar, salt and water in a medium saucepan and bring to the boil over a medium heat, stirring occasionally.
2. Reduce heat and add the dumplings, simmering gently for 5 minutes or until the dumplings are heated through.
3. With a spoon or ladle, skim the foam from the surface of the mixture and discard. Place two or three dumplings into each small serving bowl.
4. Spoon over the sauce and serve.
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!
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