— ingredients

dumplings —

• equal parts SILKEN tofu and glutinous rice flour (can sub tofu for water, tofu preferred)
  • 100g silken tofu
  • 100g glutinous rice flour
• 2.5 tsp sugar
• 1 tbsp water

toppings —

• mitarashi sauce
  • 1-2 tbsp soy sauce
  • 2 tbsp mirin
  • 4 tbsp sugar
  • 1 tbsp potato/cornstarch
  • 150ml water
• red bean paste

supplies —

• skewers
• bowl for mixing
• ice water bowl
• pan for frying
• pot of boiling water

— instructions

• break up silken tofu and add sugar. add equal part glutinous rice flour and mix until forms a non-sticky dough.
  • sticky? small amount of rice flour. dry? small amount of water.
• break dough into three balls and roll out into a log. cut logs into smaller pieces and roll into balls.
• boil your water. add dumplings. when the dumpling floats to the surface, remove and put in ice water bath.
• take balls out of ice water and add balls to skewers (3-4 each). glaze with sauce or add other topping.
• sauce — in a small bowl, combine starch and water to make a slurry. put soy sauce, mirin and sugar into a saucepan and mix until melted together. add slurry and let simmer until sauce thickens.