Mitarashi Dango みたらし団子

Mitarashi Sauce

1. To make the Mitarashi sauce, place all ingredients for the mitarashi syrup in a small pot over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce.

Making Dango

1. Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.
2. Divide the dough into 4 equal portions.
3. Roll each dough into a long cylinder shape and cut each into 6.
4. Roll each dough into a small round ball shape.
5. Boil a large pot of water and add the dango balls.
6. Once the dango rises to the surface of the water, scoop them out with a skimmer or sieve and put them into a bowl of ice water to allow them to cool.
7. Thread 3 balls each onto a skewer.
8. Char or grill the surface of the balls in a frying pan (or lightly torch) then set aside.
9. Roll the skewers in the syrup to serve or brush it over the top.