Mitarashi Dango is super nostalgic for me, being half Japanese, and having grown up buying trays of these and devouring them as a kid. If you’ve never had them they’re amazingly delicious skewered rice flour dumplings with a sweet and salty soy sauce-based glaze. The texture is soft and chewy - kind of similar to mochi, but prepared very differently - and if you have the pleasure of eating them freshly made, they’re nice and warm 😋 Like a lot of Japanese cuisine, it’s not overly sweet, and you still get some of the saltiness from the soy sauce, so this can really be an “anytime” snack as apposed to just a dessert. It’s funny because as much as I’ve loved eating Mitarashi Dango over the years, I’ve never attempted to make it myself until a couple years ago! And the good news is that it’s really simple and only takes about 20-25 minutes. INSTRUCTIONS 1️⃣Place all the sauce ingredients into the sauce pan on medium heat and stir with your spatula until the mixture thickens and has a glossy look to it, and then set it off to the side. 2️⃣Mix the shiratamako with the silken tofu in a medium sized mixing bowl until it forms a soft dough. 3️⃣Cut the dough into four parts, and roll each into long cylinder-shaped pieces. 4️⃣Cut each cylinder into 6 equal pieces. 5️⃣Roll each piece into a ball in your hands. 6️⃣Heat some water in a small/medium pot to a boil and dump the dough pieces in 7️⃣When the dough pieces float to the surface of the water, that's when you know they're ready to take out, so at that point, remove them and put them on a plate. 8️⃣Put 4 pieces on each skewer. 9️⃣If you have a kitchen blowtorch, I'd recommend using that to lightly brown the outside of the dango, but if you don't have one, you can lightly sear them in a pan. 🔟Depending on how thick the sauce winds up being, you can either pour it on top of the skewers, or if it's not moving, simply roll the dango over the sauce to coat them. Serve 'em up! LTKFamily LTKParties LTKHome