Winnie The Pooh Mitarashi Dango 🍡🐻🍯 I loooove these soft, chewy dangos with the sweet soy glaze!! I used silken tofu which gives the dango a soft and tender texture without being too dense. Also, I turned them into Winnie The Pooh making them even more fun to eat! 🧸 Ingredients Dango: - 100g silken tofu - 100g shiratamako or glutinous rice flour - yellow and red food coloring - roasted seaweed for the face Sauce: - 150ml water - 2 tbsp soy sauce - 2 tbsp mirin - 2 tbsp sugar - 2 tsp cornstarch 1. In a bowl, mix silken tofu and shiratamako until smooth dough forms. 2. Divide the dough with 1/3 for red color and 2/3 for yellow. 3. Roll the yellow dough into smooth balls to form Pooh’s head and gently press two small dango ears on top of each ball. You should have 3 yellow heads, 3 yellow balls and 3 red balls. 4. Gently add the dango balls into a pot of boiling water. When they float, continue boiling for 1-2 minutes and transfer them to a bowl of ice cold water, then drain. 5. Thread the dango onto skewers in this order: one yellow bowl, one red ball and finally one yellow ball with ears on top. 6. Cut tiny bits of nori to make Winnie The Pooh’s face and gently stick them dango. 7. In a small sauce pan, add water, soy sauce, mirin, sugar and cornstarch. Mix well and turn on the heat. Bring to a simmer and stir until thickened. 8. Serve the sauce with the Winnie The Pooh dango and enjoy! 🍡 #mitarashidango #dango #winniethepooh #winniepooh #disney #japanesefood #japanesestreetfood - @tonytanghulu