Easy Tofu Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Dango

1. Place 3-5 bamboo skewers in a glass of cold water to soak and start boiling a pot of water.
2. Add 100 g glutinous rice flour to a large mixing bowl and whisk for 1 minute.
3. Add 125 g silken tofu to the bowl and mix it together until it has a consistency that resembles scrambled egg.
4. Use your hands to push it together and form a dough. Knead until it's smooth and has the texture of an earlobe or play dough.
5. Add an extra 1-2 tsp of silken tofu if it seems dry and becomes cracked easily. (Alternatively, add water ½ tsp at a time and knead thoroughly.)
6. Divide the dough into equal pieces so that there are 3 for each skewer. Roll them into 15g (½oz) balls.
7. Once the water is boiling, add the balls to the pot and mix gently to ensure they don't stick to the bottom of the pan.
8. When they start floating to the top of the water (after about 5-7 mins), set a timer for 2 minutes.
9. When 2 minutes are up, use a mesh spoon to transfer them straight to a bowl of ice water and leave them to cool for a few minutes.
10. Take the soaked bamboo skewers and pierce them through the center of each dumpling until there are 3 on each.
11. Heat up a non-stick frying pan and add the dango (you don't need oil for this). Allow to brown a little and then turn. (Alternatively, you can scorch them with a blowtorch or over the fire on a gas stove.) Once lightly browned on both sides, remove the pan from the heat.

Sauce

1. Take a small cold pan and add 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp cornstarch and 2 ½ tbsp cold water. Mix thoroughly and make sure there aren't any lumps of cornstarch.
2. Place on the stove and thicken over a low heat. Stir continuously.
3. Heat until the sauce reaches a syrup-like consistency. It should coat the back of a spoon.
4. Drizzle over the dango.
5. Enjoy!