Tofu Dango 豆腐だんご (豆腐团子)

I had stop cooking for almost a week because my left hand index finger was injured. Even with just my right hand only, I manage to make this superb simple sweet Japanese traditional dessert, called Dango (Tofu dumpling). I can make it, you can make it too.

我的左手残废了一个星期，因为不小心Cut到手指头…缝了六针，导致包得像Bangkali的手指必须一直朝左指高高。今天，右手终于忍不住了，它不管残废的左手，就一只手的在厨房大战！看…一只手都能做的料理，你不可能会觉得难吧！今天要介绍大家的是日本传统小吃，豆腐团子(だんご)。

Tofu Dango

Ingredients:

100g Glutinous rice flour

100g Tofu

4 Bamboo stick

Sauce:

2 tbsp Soy sauce

1 tbsp Mirin

100cc Water

80g Caster sugar

Corn starch liquid *Corn starch: water = 1: 1

Methods:

1. Ready a big bowl, add in the rice flour and tofu, knead it become a dough.
2. Divide the dough into small pieces and shape it become small ball.
3. Heat up a pot with water, cook the small balls from practice 2 (float after cooked), transfer it into a bowl with ices water.
4. Then, use a bamboo stick to string the balls.
5. Heat up a soup pot and cook all the ingredients of the sauce (except the corn starch liquid), remove from the heat, thicken the sauce with corn starch liquid and stir well.

Tips:

1. Out of the traditional sauce mentioned as above, you also can sprinkle some black sesame powder (with caster sugar) or soy bean powder (with cater sugar) to make different flavor.
2. You can also change the traditional sauce to Gula Melaka or Brown sugar syrup.

豆腐团子

材料：

100g糯米粉

100g 豆腐

4支竹签

团子酱：

2 大匙 酱油

1 大匙 味醂

100cc 水

80g 砂糖

2 大匙 太白粉水 *太白粉：水= 1：1

做法：

1． 准备一大铁碗，倒入糯米粉及豆腐，用手搓揉，揉成面团。

2． 将面团分成小份，揉成小圆球。

3． 煮沸一锅水，放入做法2的小圆球，待煮熟后（浮起），捞起放入冰水中冷却。

4． 小团子冷却后，用竹签把团子串起来。

5． 把所有团子酱的材料（除了太白粉水）放入小锅里煮。熄火后，再加入太白粉水搅拌勾芡。

提示：

1. 豆腐团子除了配上团子酱，还可以撒上加了砂糖的黑芝麻粉或黄豆粉。
2. 如果你吃不惯传统的酱油口味，你也可以把酱换成Gula Melaka还是黑糖酱都会很好吃的！