Kabocha Mitarashi Dango

• 120 grams Kabocha squash (net weight)
• 120 grams Tofu
• 100 grams Shiratamako
• 50 ml Water (for the sauce) *
• 2 tbsp Sugar *
• 1 Katakuriko *
• 2 tbsp Soy sauce*
• to taste Honey
• to taste Mirin

1. Peel the kabocha and chop.
2. Place in a plastic bag and microwave until soft and then mash.
3. Combine the tofu, kabocha, and shiratamako and knead well.
4. When the dough is soft (similar to the texture of your earlobe), roll into balls.
5. Put the balls into boiling water.
6. When they float to the top, boil for 1-2 minutes more.
7. Chill in cold water.
8. Serve with black sugar syrup.
9. I mixed edamame and sugar to make a zunda bean paste.

shiratamako, water, sugar, soy sauce, honey, mirin

Taken from cookpad.com/us/recipes/148860-kabocha-mitarashi-dango (may not work)