Mitarashi Dango with Tofu for Cherry-Blossom Viewing

• 200 grams Shiratamako
• 250 grams Silken tofu
• 60 ml Soy sauce
• 180 grams Sugar
• 200 ml Water
• 2 tbsp Mirin
• 2 tbsp + 4 tablespoons of water Katakuriko slurry

1. Prepare the ingredients.
2. Add ingredients in a pot, and bring to a boil.
3. Pour in the dissolved katakuriko, and cook until thickened, then the sauce is done.
4. Mix the shiratamako and tofu, and make a consistency that is a little less firm than your earlobe.
5. At first, it's crumbly, but after kneading, it will come together.
6. If it's too firm, adjust the water amount accordingly.
7. Divide the dough and form into your preferred size balls.
8. Squeezing them tight is key.
9. Put the dango into boiling water.
10. When they start to float, remove, and soak in cold water to cool, then it's done.
11. Pour the sauce on top, and enjoy!
12. They are still soft the next day.

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

Taken from cookpad.com/us/recipes/148997-mitarashi-dango-with-tofu-for-cherry-blossom-viewing (may not work)