Soft Dumplings with Mochiko and Tofu
Soft Dumplings with Mochiko and Tofu

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, soft dumplings with mochiko and tofu. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Soft Dumplings with Mochiko and Tofu is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Soft Dumplings with Mochiko and Tofu is something which I have loved my whole life.

Great recipe for Soft Dumplings with Mochiko and Tofu. My mother used to make these mitarashi dango for me when I was in junior high school. I revised the amount of mochiko and tofu to make it myself. Even if it hardens in the fridge, it only needs ten or twenty seconds in the microwave to.

To begin with this recipe, we have to first prepare a few ingredients. You can have soft dumplings with mochiko and tofu using 2 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Soft Dumplings with Mochiko and Tofu:
  1. Take 100 grams Mochiko
  2. Prepare 125 grams Silken tofu

If the dough is dry and crumbly, add a little water at a time until it becomes easily workable. Knead until the dough is smooth. The ingredients could not be simpler: Mochiko and tofu. It's better to use silken (soft) tofu to have a smooth texture.

Instructions to make Soft Dumplings with Mochiko and Tofu:
  1. Put the mochiko into a bowl. Add the tofu and mash it with your hands to mix. Knead well.
  2. When the mixture comes together, form into balls about the size of a pingpong ball (roughly makes 12). *Please add more tofu if it feels too firm.
  3. Bring water to a boil in a pot. Then add 6 dumplings and boil until they float to the top.
  4. Once they float to the top, use a slotted spoon to scoop up one-by-one into a dish. Repeat the steps with the other 6 dumplings.
  5. Good with maple syrup, a mixture of kinako and sugar, or mitarashi sauce!
  6. Mitarashi sauce: 45 ml water, 35 g sugar, 1 tablespoon dark soy sauce, and 1/2 tablespoon katakuriko. Add all ingredients into a pot to heat. Mix until thickened to finish.

The ingredients could not be simpler: Mochiko and tofu. It's better to use silken (soft) tofu to have a smooth texture. Tofu makes Dango moist and soft longer than just using water. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. In a large bowl, combine Mochiko and tofu.

So that is going to wrap this up for this special food soft dumplings with mochiko and tofu recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!