Mitarashi Dango (Sweet Rice Dumplings) Made With Tofu And Rice Flour Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I came up with this recipe since I wanted to use up rice flour. You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine I came up with this recipe since I wanted to use up rice flour. You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine Mitarashi Dango (Sweet Rice Dumplings) made with Tofu and Rice Flour Share its first Cooksnap! I came up with this recipe since I wanted to use up rice flour. You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine I came up with this recipe since I wanted to use up rice flour. You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine Ingredients 20 servings 100 grams Rice flour (joshinko) 120 grams Tofu 1 tbsp ● Soy sauce 1 tbsp ● Mirin 2 tbsp ● Sugar 1 tbsp ● Water 1 tsp ● Katakuriko 100 grams Rice flour (joshinko) 120 grams Tofu 1 tbsp ● Soy sauce 1 tbsp ● Mirin 2 tbsp ● Sugar 1 tbsp ● Water 1 tsp ● Katakuriko Cooking Instructions 1 Combine rice flour and tofu until the dough is malleable, then roll into small, meatball-sized balls. 2 Prepare the mitarashi sweet sauce while waiting for the water to boil. Mix together all ● ingredients, microwave for 1 minute at 500W, then stir again. 3 Once the water comes to a boil, drop in the balls of dough, and boil until they rise to the surface. 4 Coat the dumplings from Step 3 in the sauce from Step 2. 1 Combine rice flour and tofu until the dough is malleable, then roll into small, meatball-sized balls. 1 Combine rice flour and tofu until the dough is malleable, then roll into small, meatball-sized balls. 2 Prepare the mitarashi sweet sauce while waiting for the water to boil. Mix together all ● ingredients, microwave for 1 minute at 500W, then stir again. 2 Prepare the mitarashi sweet sauce while waiting for the water to boil. Mix together all ● ingredients, microwave for 1 minute at 500W, then stir again. 3 Once the water comes to a boil, drop in the balls of dough, and boil until they rise to the surface. 3 Once the water comes to a boil, drop in the balls of dough, and boil until they rise to the surface. 4 Coat the dumplings from Step 3 in the sauce from Step 2. 4 Coat the dumplings from Step 3 in the sauce from Step 2. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on October 18, 2013 23:52 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too. Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru cookpad.japan Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi cookpad.japan Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings I made this for the birthday party of a friend who loves sweets. I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients! Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency. The leftover syrup is good for potato mochi too! If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu cookpad.japan Moist and Chewy Mitarashi Dango with Tofu Moist and Chewy Mitarashi Dango with Tofu I created this recipe because I wanted to use up a batch of tofu. You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan cookpad.japan Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too. Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru cookpad.japan Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too. Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru cookpad.japan Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi cookpad.japan Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi cookpad.japan Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings I made this for the birthday party of a friend who loves sweets. I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients! Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency. The leftover syrup is good for potato mochi too! If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu cookpad.japan Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings I made this for the birthday party of a friend who loves sweets. I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients! Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency. The leftover syrup is good for potato mochi too! If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu cookpad.japan Moist and Chewy Mitarashi Dango with Tofu Moist and Chewy Mitarashi Dango with Tofu I created this recipe because I wanted to use up a batch of tofu. You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan cookpad.japan Moist and Chewy Mitarashi Dango with Tofu Moist and Chewy Mitarashi Dango with Tofu I created this recipe because I wanted to use up a batch of tofu. You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. 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