MITARASHI DANGO INSPIRED BY DEMON SLAYER

Begin by soaking bamboo skewers in water. This step will prevent them from burning later when we grill the Dango.

For the Dango Dough

In a mixing bowl, combine Joshinko and Shiratamako. If you can't find Shiratamako, substitute it with Silken tofu.

Slowly add water while mixing with chopsticks. Ensure the flour and water are evenly combined, avoiding any large lumps.

Once the dough begins to form, knead it by hand until it becomes a smooth, cohesive ball.

Roll the dough out into a long, even 'snake' shape, and then use the bench scraper to cut the dough into small, evenly sized pieces.

Roll each piece into a smooth ball, similar in size to gnocchi. Place on a plate, cover in plastic wrap, and set aside.

For the Tofu Version

If using Silken tofu, mix the Joshinko and tofu until a smooth dough forms, then follow the same rolling a cutting process as above. (No need for water, as the tofu provides the liquid content)

For the Mitarashi Sauce

In a medium saucepan over medium heat, combine Mirin, Soy sauce, and water.

In a small bowl, mix potato starch and sugar to avoid lumps.

Gradually add the dry mixture to the saucepan while whisking constantly. Continue to stir until the sauce thickens to a honey like consistency. If it becomes too thick, add a bit more water.

Set aside the sauce to cool

For the Dango

Bring a large pot of water to a boil

Drop the Dango balls into the boiling water one by one, making sure they don't stick to the bottom. Stir gently.

Cook the Dango for 3 to 5 minutes, until they start floating. Once they float, cook for an additional 2 to 3 minutes.

Using the slotted spoon, transfer the Dango into an ice bath to stop the cooking process and give them a chewier texture.

Once cooled, place the Dango on a parchment-lined tray. Separate them into two groups for easier handling.

Skewer the Dango balls onto the soaked bamboo skewers, typically 3 to 5 per skewer (aim for 4 as seen in Demon Slayer).

If using a Japanese-style grill with Binchotan charcoal. or regular charcoal, grill the Dango until they are lightly charred and crisp on the outside. The charcoal needs to be red-hot and ashen for this to work.

If the charcoal doesn't get hot enough, use a non-stick pan or hold the skewers over an open flame on the stove.

If grilling over an open flame, be cautions not to burn the Dango. You're looking for a nice char without melting them.

For the Assembly

Reheat the Mitarashi sauce if it has cooled too much, and then spoon the sauce over each skewer of Dango.

Let the glaze coat the Dango completely, giving them a beautiful glossy finsih.

Serve immediately and enjoy.