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Buckwheat & Tofu Dango Recipe

Buckwheat & Tofu Dango Recipe
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Serving : 4
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Prepare the ingredients before making Buckwheat & Tofu Dango in your home. Then, follow these steps below to serve Buckwheat & Tofu Dango for your family or friends.

Ingredients: Buckwheat & Tofu Dango

  • 150 grams Tofu
  • 50 grams Buckwheat (soba) flour
  • 1 tbsp Sugar (I used soft light brown sugar)
  • 1 Anko, kinako, mitarashi sauce
  • For texture:
  • 2 tsp Sesame (either white or black)

How to Make Buckwheat & Tofu Dango

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Buckwheat & Tofu Dango in your home by yourself.

    Step 1
  • Put tofu in a small pan. Mix well with a whisk until smooth.
  • Step 2
  • Add buckwheat flour, sugar and mix well. Then heat on medium.
  • Step 3
  • Mix continuously while heating. When it starts to solidify, turn down the heat to low and knead for about 2 minutes.
  • Step 4
  • Prepare a bowl with iced water and transfer Step 3. Separate into bite sized with your hands or with a spoon.
  • Step 5
  • Try to roll them into balls.
  • Step 6
  • Drain the water well and dish it up on a plate. Sprinkle or coat with sweetened sauces, anko, or kinako.
  • Step 7
  • Add sesame seeds to the dough at Step 2 for a popping texture.
  • Step 8
  • You could glaze the dango with a sweet miso and soy sauce koji glaze.
  • Step 9
  • Or with a sake lees mitarashi sauce
  • Step 10
  • Or coat with kinako (a combination of kinako, sugar, and salt).
  • Step 11
  • If it is not too much trouble, dry-roast the buckwheat flour in a frying pan before use. It'll boost the fragrance.
  • Step 12
  • I recommend "miyuki12's" "Hijiki seaweed Springy buckwheat tofu dango"!
  • Step 13
  • I recommend "miyuki12's" "Coffee & roasted soy milk flavor hot milk zenzai"
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