Chilled Mitarashi Dango (Tofu Shiratama Dumplings)

Steps

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1. 1
   Put the shiratamako flour in a bowl and lightly crush any large lumps with your hands to make it easier to work with.
   ▶ ≈1:34
2. 2
   Add the silken tofu and mix it into the flour, mashing the tofu as you knead until the mixture starts to come together.
   ▶ ≈1:50
3. 3
   Add the condensed milk and continue kneading until the dough no longer sticks to your fingers and holds together smoothly when rolled. If too soft, add a bit more flour; if too dry, add a splash of water.
   ▶ ≈2:08
4. 4
   Divide the dough into bite-sized pieces and roll each into a ball; this batch made about 22 dumplings.
   ▶ ≈2:51
5. 5
   Bring a large pot of water to a boil, drop in the dumplings, and once they float to the surface, boil for another minute, stirring gently to keep them from sticking to the bottom.
   ▶ ≈3:14
6. 6
   Remove the dumplings and immediately transfer them into cold water to cool.
   ▶ ≈4:08
7. 7
   Make the sauce: combine water, soy sauce, mirin, sugar, and potato starch in a frying pan, stir well until the starch is fully dissolved with no lumps, then heat over medium heat.
   ▶ ≈4:16
8. 8
   Keep stirring as it heats; the sauce will first look cloudy, then gradually thicken and turn clear. Once it turns glossy and translucent, cook for about another minute and remove from heat.
   ▶ ≈4:36
9. 9
   Drain the chilled dumplings well, pat them dry with paper towel, and place them in a container.
   ▶ ≈5:30
10. 10
    Pour the sauce over the dumplings, let cool slightly, cover with plastic wrap, and chill in the refrigerator for about 1 hour before serving.
    ▶ ≈5:50