Tofu Mitarashi Dango (Dumplings with salty-sweet sauce)

Tofu is used for the standard Japanese-style confectionary (Wagashi) to make a healthy, sticky dango. The stock flavor of the mitarashi-an that is poured over the top gives it a richer taste.

Ingredients（for ten pieces）

1 Imuraya Umashi tofu

70g Sticky rice flour (glutinous rice flour)

Ingredients (A)

4 tablespoon Granulated sugar

1 and 1/2 tablespoon Soy sauce

Two pinches of Bonito Soup Stock

3 tablespoon Water

Ingredients (B)

1 tablespoon Cornstarch

1 tablespoon Water

Directions

1.In a bowl, mix the Umashi tofu and sticky rice flour, and knead until smooth. Divide into 10 pieces, roll them up, and press the center with your fingers to make indentations.

2.Bring a pot to a boil, add 1., and when it floats, boil it for about 3 minutes. Cool in water, then drain.

3.Make the mitarashi sauce (salty-sweet sauce). Put Ingredients (A) in a pot and heat over low heat, when it comes to a boil, add dissolved Ingredients (B) while stirring. Stir constantly and cook until thickens.

4.Place the Dango (dumplings) on a plate and pour over the sauce of 3..