How to Make Tofu Dango (豆腐団子のつくり方)

For the final lesson of the school year at one of my visit schools we made Tofu Dango together. It’s simple and delicious, and a very healthy dessert, so I thought I would share the recipe.

Ingredients: (材料)

Tofu (豆腐) 300 g

Shiratamako (白玉粉)250 g

This is a rice flour made from glutinous rice. Glutinous rice is dried to create this flour. It is commonly used in Japanese desserts and dumplings (dango).

Kinako (きな粉)to taste

Kinako is soybean flour. To make the flour, soybeans are toasted and then ground into powder. It’s taste is similar to peanut butter.

Katakuriko (片栗粉)1/2 tablespoon

This is starch of the dogtooth violet. You can also use cornstarch.

Aonori (青のり)to taste

This is a type of seaweed that is crumbled into powder. Aonori is very good for you and contains minerals such as calcium, magnesium, and vitamins. It is often used in its dried form in Japanese soups and tempura. It is also used to add flavor to Japanese food by sprinkling the powder onto hot food.

Goma (ごま)to taste

Sesame seeds. Black sesame seeds work well also.

Shoyu (しょうゆ) 1 tablespoon

Soy sauce.

Satou (砂糖)

Sugar. Brown sugar works well also.

Mizu ()

Water.

Utensils and Supplies:

Bowl, ladle or mesh scoop, large pot, stove/burner, plates, forks and spoons.

 

Instructions: (豆腐団子のつくり方)

1. Put the rice flour in a bowl.

2. Put tofu in the bowl.

3. Mash and need it in the bowl until mixed well.

4. When it becomes the thickness of an earlobe (pinch a bit to check) tear it apart and role it into small balls with no more than an inch or 3 centimeters diameter.

5. While rolling the balls, fill large pot most of the way with hot water and heat the water to a boil.

6. Put the balls into the boiling water.

7. When they float to the surface they are done. Remove them from water and place on a plate. They will become very sticky.

8. In one plate, spread about 1 tablespoon of kinako (きな粉)and 1 teaspoon of sugar (砂糖). On other plates, put goma (ごま) (sesame) or black sesame.

To make a common dango sauce, mix 1 tablespoon shoyu (しょうゆ) (soy sauce), 2 tablespoons sugar or brown sugar, and 1/2 tablespoon katakuriko (片栗粉) or corn starch and heat until it becomes thick.

9. Roll the dango in the coating of choice, or coat with brown sauce. When finished, aonori (青のり) can be sprinkled on the savory or plain dango.

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