Tofu Mitarashi Dango | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Put Shiratamako and silken tofu in a bowl, crush the tofu by hand, and knead until it comes together.

Round 1 into bite-sized pieces.
If you don't stick on a skewer, mold it flat, and if you stick it, mold it into a round shape.

Put water in a pan and bring to a boil over medium heat.
Put ice water in a bowl.
When it boils, add 2 flat dumplings.
After about 1 to 2 minutes, the dumplings will float, so boil them for another 30 seconds.
After boiling, scoop with a net, put in ice water, and cool for about 5 minutes.
Boil the rolled dumplings in the same way and cool them.
After cooling, drain with kitchen paper.
Place the flat dumplings on a plate and stick the rolled dumplings on a skewer.

Sprinkle cooking oil (outside the amount) in a frying pan, spread it all over and light it.
When the frying pan is warm, add the dumplings on the skewers and grill to your liking.

Put (A) in a pan and continue mixing with a spatula until thickened on medium heat.
When it becomes thick, reduce the heat to low and heat it for about 3 minutes.

3の皿に盛った平の団子に5の餡をかける。
串に刺さっている団子は、バットに餡を移し、全体に餡を絡める。
完成。