Katakuri Tofu Dumpling 片栗豆腐団子

Japanese follows English. 英語の後に日本語が続きます。

I bought this dumpling at a very famous Japanese traditional sweet shop..... Nooooooo😂. I made it using the katakuriko (i.e., potato starch) which I wrongly used to make shiratama rice dumplings a few days ago and I haven't been able to throw away. (Read this post if you're interested in how I was silly....) 

But I believe that the important thing is how to recover from a mistake. So, I googled recipes for sweets using katakuriko and found the recipe for this dumpling, which uses potato starch, tofu and kinako, i.e., roasted soybean flour. It's easy. I just mixed the katakuriko and tofu and microwaved the mixture and put kinako powder and sugar on it. I made and ate five of these with a mochi texture. All is grist to the mill!

Katakuri Tofu Dumpling　片栗豆腐団子

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和菓子店で買いました｡｡｡と言いたいところですが嘘です！作りました。先日白玉団子を作ろうとして間違って片栗粉をこねくり回してしまい、もったいないので再利用しようとググったらレシピを発見。

豆腐と混ぜてチンするだけ。きな粉と砂糖をかけました。もちもちで美味しい！転んでもただでは起きない精神です♬

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