Mitarashi Dango

• 150 g (5½ oz) silken tofu
• 100 g (3½

Knead the tofu and rice flour together, mashing the tofu well with your hands. Once the mixture forms a smooth dough, shape it into a log. Divide into 20 pieces and roll the pieces into small balls.* Cook the balls in boiling water: once they rise to the surface, cook for a further 2 minutes. Transfer the cooked rice balls to a bowl of cold water to cool t