@sonoinstockholm: Dango In a bowl, mix sticky rice flour and silken tofu together. → Knead by hand until the dough is smooth and soft. Divide the dough and roll into small balls. Boil water in a pot and drop in the dango. → When they float to the surface, boil for another 1–2 minutes. → Remove and place in cold water to cool. Then drain. Mitarashi Sauce In a small pan, combine soy sauce, sugar, and water. Add cornstarch and stir before heating. Heat over medium-low, stirring constantly, until it becomes a thick glaze.