From the Japanese Kitchen: Tofu Shiratama Dango

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Today, I would like to share a recipe for Japanese sweets called “shiratama dingo”. Shiratama literary means ‘white balls”, and dingo is a dumpling. Usually when you make shiratama dingo, tofu is not used. I guess even Japanese people might be surprised at this recipe variation with tofu. I have sampled tofu shiratama dango at my friend’s home.

According to her, dango made using the regular recipe (without tofu) becomes firm very quickly, but adding tofu causes dingo to remain softer for a long time even when kept in the fridge! No surprise; this recipe is from”Cooking with Dog”.

Let’s check it out 😀



Ingredients for Tofu Shiratama Dango (serves 3)

100g Shiratamako – Sweet Rice Flour (3½ oz)
100g Soft Silken Tofu (3½ oz)
A sprinkle of Water

– Soybean Flour Topping –
2 tbsp Kinako – Soybean Flour
1 tbsp Sugar

– Soybean Flour Topping –
2 tbsp Black Sesame Seeds
1 tbsp Sugar

– Sweet Soy Sauce –
1 tbsp Sugar
1 tbsp Soy Sauce
1 tbsp Mirin


If you can’t find ‘shiratama-ko’ (sweet rice flour) at your grocery store, glutinous rice flour is also fine 😀


This is JAPAN Style!