Chewy Tofu Shiratama

• 80 grams Shiratamako
• 80 grams Tofu (silken)
• 1 Kinako

1. Combine the tofu with the shiratamako and knead until it's about the texture of your earlobes.
2. Please add water if it's too tough, or add shiratamako if too soft.
3. Roll it up into bite-sized balls, and slightly dent the middle (take 10 g each to make equally sized balls).
4. Cook the shiratama in boiling water and wait until they float to the top.
5. Leave the shiratama boiling for another 1-2 minutes once they float to the top.
6. Cool in ice water once they're done.
7. Enjoy with kinako or other seasoning of your choice.
8. Variation: I topped these shiratama with homemade "anko" (sweet red bean paste).
9. Here, I placed them on a skewer for mitarashi dumpling balls.
10. (Mitarashi sauce -

shiratamako, kinako

Taken from cookpad.com/us/recipes/150928-chewy-tofu-shiratama (may not work)