Soft and Chewy Dango With Only Tofu and Flour

• 200 grams Shiratamako (mochiko is best)
• 250 to 280 grams Silken tofu
• 30 ml Soy sauce
• 80 grams Sugar
• 100 ml Water
• 1 tbsp Mirin
• 1 tbsp Katakuriko

1. Mix 250 g of silken tofu into shiratama flour.
2. If there's not enough tofu, add more until the dough is as soft as your earlobes.
3. Roll the dough into balls and boil.
4. Cook for 2 minutes after they float to the top, drain in a colander and transfer to cold water.
5. Drain again.
6. Combine all ingredients and heat in a pot to make the sauce.
7. Pour over the dango to serve.
8. Don't worry if the dough feels a little runny in step 2.
9. You could also use a non-stick pan in step 2 to slightly brown the dango.
10. Here they are done.

shiratamako, silken, soy sauce, sugar, water, mirin, katakuriko

Taken from cookpad.com/us/recipes/147885-soft-and-chewy-dango-with-only-tofu-and-flour (may not work)