Japanese Cuisine: Mitarashi Tofu Dango/Mitarashi Sauce Tofu Balls

The Japanese are quite proficient at making all kinds of dango/団子/balls, be they made with meat or not.
This particular recipe does not call for meat and is very healthy.
Mitarashi sauce is a light Jpanese sweet and sour sauce.

Mitarashi Sauce Tofu Balls/みたらし豆腐団子

INGREDIENTS: For 8 balls

-All-purpose flour: 150~200g
-Onion + Carrot: 1/2 each finely chopped
-Egg: 1 (beaten)
-Water: 50 ml/cc

A: Dashi or bouillon powder: 1 small tablespoon
A: Soy sauce: 1 tablepoon
A: Sugar: 1 teaspoon
A: Pepper: as appropriate
A: Freshly grated ginger: 1 teaspoon
Salad oi: a apprpriate.

Mitarashi sauce:
B: Water: 200 ml/cc
B: Soy sauce: 2 small tablespoons
B: Dashi or bouillon powder: 1 teaspoon
B: Sugar: 2 tablespoons
B: Mirin/Sweet sake: 2 tablespoons
B: Rice vinegar: 1 tablespoon
Cornstarch: 1 tablespoon mixed in some lukewarm water


-Mix xhopped carrot and onion, flour, beaten eagg and water. Add A ingredients and mix well.

-Wet your hands ands and make 8 balls.
Deep-fry slowly in oil at 160~170 degrees.

-Drop all B ingredients into a pan and heat till just before boiling point. Drop the balls in the sauce and cook over medium fire until balls are well coated. Add cornsatrch dissolved in lukewarm water and stir until the sauce is smooth.

Serve altogether in a serving dish topped with some chooped greens.
Easy, isn’t it?

Great with beer or Japanese sake or shochu!

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