Dairy-Free Mitarashi Dango

Ingredients

• 1 cup Shiratamako (Glutinous Rice Flour)
• 1/2 cup Tofu (Silken)
• 3 tbsp Soy Sauce
• 3 tbsp Sugar
• 2 tbsp Mirin
• 1 tbsp Potato Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup Shiratamako (Glutinous Rice Flour) and the 1/2 cup Tofu (Silken). Knead with your hands until a smooth, cohesive dough forms. If the dough feels too dry, add water, 1 teaspoon at a time, until it is pliable.
2. 2Roll the dough into small balls, about 2.54 cm in diameter. You should have about 16-20 balls.
3. 3Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat (100°C / 100°C). Carefully add the dango balls to the boiling water. Cook for 3-5 minutes, or until the balls float to the surface. Use a slotted spoon to remove the dango balls and immediately place them in a bowl of ice water for 1 minute to stop the cooking.
4. 4Drain the dango balls well and thread 3-4 balls onto each of four skewers.
5. 5In a small saucepan, whisk together the 3 tbsp Soy Sauce, 3 tbsp Sugar, 2 tbsp Mirin, and 1 tbsp Potato Starch. Place the saucepan over medium heat (176.7°C / 175°C). Stir constantly for 2-3 minutes, until the sauce thickens to a syrupy consistency.
6. 6Preheat your grill to medium heat (about 175°C / 175°C). Place the skewers on the grill. Grill for 2-3 minutes per side, brushing frequently with the mitarashi glaze from step 5. Continue grilling until the dango balls are lightly browned and slightly puffed, about 6-8 minutes total.

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