Shiratama Dango
Shiratama Dango
Ingredients
- 100 g shiratamako
- 120 g tofu, silken or soft
- as needed kinako, for serving
- as needed kuromitsu, for serving
- as needed ice water, for cooling
Instructions
- 1
In a medium bowl, combine the shiratamako and the silken or soft tofu.
⏱️ 1 min
- 2
Knead the mixture well by hand until it forms a smooth, pliable dough. This should take a few minutes.
⏱️ 5 min
- 3
Roll the dough into small, bite-sized balls, approximately 1 inch (2.5 cm) in diameter.
⏱️ 9 min
- 4
Bring a pot of water to a rolling boil. Carefully add the dango balls to the boiling water.
⏱️ 1 min•🌡️ 100
- 5
Boil the dango until they float to the surface. Once they float, continue to boil for another 1 to 2 minutes to ensure they are cooked through.
⏱️ 3 min•🌡️ 100
- 6
Prepare a bowl of ice water. Using a slotted spoon, remove the boiled dango from the hot water and immediately transfer them to the bowl of ice water to cool down and firm up.
⏱️ 1 min
- 7
Let the dango cool in the ice water for about 5 minutes. Drain the dango and arrange them on a serving plate.
⏱️ 5 min
- 8
Serve the cooled Shiratama Dango with a generous dusting of kinako (roasted soybean flour) and a drizzle of kuromitsu (black sugar syrup) on top.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shiratama Dango
- 100 g shiratamako
- 120 g tofu, silken or soft
- as needed kinako, for serving
- as needed kuromitsu, for serving
- as needed ice water, for cooling
Instructions
- 1
In a medium bowl, combine the shiratamako and the silken or soft tofu.
⏱️ 1 min - 2
Knead the mixture well by hand until it forms a smooth, pliable dough. This should take a few minutes.
⏱️ 5 min - 3
Roll the dough into small, bite-sized balls, approximately 1 inch (2.5 cm) in diameter.
⏱️ 9 min - 4
Bring a pot of water to a rolling boil. Carefully add the dango balls to the boiling water.
⏱️ 1 min•🌡️ 100 - 5
Boil the dango until they float to the surface. Once they float, continue to boil for another 1 to 2 minutes to ensure they are cooked through.
⏱️ 3 min•🌡️ 100 - 6
Prepare a bowl of ice water. Using a slotted spoon, remove the boiled dango from the hot water and immediately transfer them to the bowl of ice water to cool down and firm up.
⏱️ 1 min - 7
Let the dango cool in the ice water for about 5 minutes. Drain the dango and arrange them on a serving plate.
⏱️ 5 min - 8
Serve the cooled Shiratama Dango with a generous dusting of kinako (roasted soybean flour) and a drizzle of kuromitsu (black sugar syrup) on top.
⏱️ 1 min