Easy Steps on How to Make

1. In a bowl, mix both tofu and Machiko well. The dough should not be too loose or too firm.
2. Scoop out a table spoon of the dough and roll it into balls.
3. Boil water in a large pot. Cook the dough balls until they are floating within the top. While floating, let it stay in the boiling water for 2 to 3 minutes longer. Then remove the water using a mesh strainer and place it onto a plate.
4. In the meantime, make the Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boild and keep it warm.
5. Slide the Dango balls onto each skewer. Heat a non-stick frying pan at medium heat, place skewered Dango and cook it until it's lightly browned.
6. Lastly, put the Dango on a plate and pour the sauce over to be enjoyed