Mitarashi dango

Steps

1. Soak the bamboo skewers in water.
2. Roughly mash the tofu with a fork. Add the shiratamako flour and knead until a smooth, soft dough forms.
3. Divide the dough into 12 pieces (15g each). Roll them into balls.
4. Bring a pot of water to a boil and then add all the dango.
5. Stir the balls occasionally so they don’t stick on the bottom of the pot.
6. Once they are cooked, they will float. Once floating cook an additional 1-2 minutes.
7. Remove the dango and place in ice cold water.
8. Add all the sauce ingredients to a small sauce pan and stir.
9. Once the potato starch has dissolved, turn on the heat to medium high. Whisk continuously– once it begins to thicken remove from the heat and transfer it to a bowl.
10. Put 3 dango onto a skewer then pan fry. Pour the sweet soy glaze on top.