Mitarashi Dango (Sweet Soy Glazed Rice Cakes)

Instructions

1. 1In a medium bowl, combine the 1 cup of Mochiko (sweet rice flour), 1/2 cup of silken tofu, and 2 tablespoons of water. Mix with a spoon or your hands until a smooth, cohesive dough forms. It should not be sticky.
2. 2Divide the dough into 12 equal portions and roll each portion into a small ball, about 2.54 cm in diameter.
3. 3Fill a large, heavy-bottomed pot with enough water to cover the dango and bring it to a rolling boil over high heat (100°C / 100°C).
4. 4Carefully add the dough balls to the boiling water. Cook for 2 to 3 minutes, or until the dango float to the surface and appear slightly puffed.
5. 5While the dango cook, prepare an ice bath by filling a medium bowl with cold water and ice cubes. Once the dango float, use a slotted spoon to transfer them from the boiling water into the ice bath to stop the cooking process. Let them cool for 1 minute, then drain them well.
6. 6In a small saucepan, whisk together the 1/4 cup of soy sauce (low sodium), 3 tablespoons of sugar, 2 tablespoons of mirin, and 1 tablespoon of potato starch until the starch is fully dissolved. Place the saucepan over medium heat (176.7°C / 175°C).
7. 7Cook the sauce, stirring constantly with a whisk, for 2 to 3 minutes. The sauce will thicken to a syrupy consistency. It is ready when it coats the back of a spoon.
8. 8Thread 3 to 4 of the drained dango onto each of 3 to 4 skewers. Brush the dango generously on all sides with the thickened mitarashi sauce. Serve immediately.

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