Dango-skewered dumplings are a very popular Japanese sweet. It is a slightly grilled dumpling with a sweet soy-based sauce.
Ingrediants - Makes 4
20 Tofu Shiratama Dango
Sauce
½ tablespoon potato starch
50ml (1¾fl oz) water
2 tablespoons soy sauce
1 tablespoons unrefined sugar
1½ tablespoons mirin
1. Thread dumplings onto 6 skewers. Place the skewers under the grill until dumplings turn a slightly brown colour. Alternatively, use a domestic blowtorch to get the colour.
2. Mix potato starch and water. Set aside.
3. Place 50ml (1¾fl oz) water, soy sauce, sugar and mirin in a small saucepan and bring to the boil.
4. Add the potato starch water (mix again just before adding, even though you mixed it earlier) into the boiling sauce and mix well. Cook until thickened.
5. Pour the sauce over the skewered dumplings.
Tip
Gluten-free option: Use tamari instead of soy sauce.