Mitarashi Dango is a kind of Japanese rice dumpling. It is covered with syrup made from soy sauce, sugar and starch.
200g Mochiko (mochi flour)
300g soft tofu
4 tbs sugar
4 tbs soy sauce
1 tbs potato starch (or corn starch)
Step 1: Smash soft tofu then mix with mochiko thoroughly.
Step 2: From the mixture, make small Dango balls.
Step 3: If you have wooden sticks, use them to make Dango sticks. Or else, you can use toothpicks as I did below. Lightly oil the pan then fry the Dango sticks till brown and crispy. (*Note: Do not use too much oil)
Step 4: Make the sauce by bringing sugar and soy sauce mixture to boil. Dissolve starch in cool water then combine with soy sauce mixture in the pan. Continue boiling the sauce until it thickens. Spread the sauce over your cooked Dango and you can enjoy the dish!