{"id":22214,"date":"2022-05-04T10:34:13","date_gmt":"2022-05-04T17:34:13","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=22214"},"modified":"2022-05-04T22:46:14","modified_gmt":"2022-05-05T05:46:14","slug":"mitarashi-dango","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/mitarashi-dango\/","title":{"rendered":"Mitarashi Dango Tofu"},"content":{"rendered":"

CLICK HERE FOR ORIGINAL RECIPE WEB PAGE<\/strong><\/em><\/a><\/h2>\n

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Silken or firm tofu? And what can be replaced? <\/strong><\/em><\/h2>\n

Both silken or firm tofu works, however, I recommend using silken tofu for a smooth chewy texture. If you can not get tofu for whatever reason, you can replace it simply with water. The amount of water should be about 90% of the flour weight. You should aim for a dough firmness similar to your ear lobe. So do not add tofu or water all in one go. Rather add the tofu or water gradually, watching the consistency of the dough.<\/p>\n

How to cook dango?<\/strong><\/em><\/h2>\n

It is super easy too. Simply drop the dangos into boiling water. When cooked they float up to the top of the water.  Then scoop them with a sieve and place the cooked dango into a bowl of cold water.<\/p>\n

3, 4, or 5 on skewers? How many should be on a skewer?<\/strong><\/em><\/h2>\n

It is traditionally 5. It originated from an anecdote when Emperor Godaigo washed his hands at Mitarashi. One big water bubble came out followed by four more water bubbles. Personally, when you you make Mitarashi dango at home, I don\u2019t think the number matters. I bought the short skewers from a local supermarket and thought it is really cute to have just 3 on them.<\/p>\n

What types of flour do I use for mitarashi dango?<\/strong><\/em><\/h2>\n

This time, I bought a rice flour (more like granule?) called \u201cShiratamako\u201d from a local Japanese grocery store. Also I often use rice flour that you can get from the supermarket international isle. The rice flour is a product of Thailand. There are red, blue and green writing packets.  Make sure you get the green one.<\/p>\n

Grill, fry or blow torch? <\/strong><\/em><\/h2>\n

It depends what you have. Using a non-stick frying pan will be the easiest, though be careful not to burn your finger when you flip the dango skewers. Also you don\u2019t need oil. I like the burnt mark made by a blow torch. It looks nicer but not much different in taste.<\/p>\n

Ingredients<\/h3>\n
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