Description
Tofu Mitarashi Dango Sweet Rice Dumplings are a delightful Japanese treat that combines the creamy richness of tofu with the chewy texture of sweet rice dumplings, all drizzled with a mouthwatering soy glaze. These delectable dumplings offer a perfect balance of sweet and savory flavors, making them an ideal snack or dessert for any gathering. With simple ingredients and easy preparation, you can recreate this nostalgic dish at home and impress your friends and family with its unique taste and texture.
Ingredients
- 1 cup sweet rice flour (Mochiko)
- 1 cup firm tofu, drained
- 2 tablespoons granulated sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons mirin
- 4 tablespoons water
Instructions
- Drain the firm tofu and wrap it in a clean kitchen towel. Place a weight on top for 15 minutes to remove excess moisture.
- In a large mixing bowl, crumble the drained tofu and combine it with sweet rice flour and sugar until a soft dough forms.
- Wet your hands slightly and shape the dough into balls about one inch in diameter. Place them on a parchment-lined baking sheet.
- Boil water in a large pot. Drop in the dumpling balls and cook until they float to the top (approximately 3 minutes). Allow them to cook for another minute before removing with a slotted spoon.
- For the glaze, combine soy sauce, mirin, sugar, and water in a small saucepan over low heat until dissolved and slightly thickened.
- Drizzle the warm glaze over the dumplings and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 4g
- Sodium: 100mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Customize your dumplings by adding fillings like sweet red bean paste or fruit. Experiment with different toppings such as sesame seeds or crushed nuts for added flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat by steaming.