Mitarashi Dango

Place all ingredients in a small saucepan over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce

Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough. Divide the dough into equal portions and roll into small balls.

Boil some water in a pot or sauce pan and add the dango balls. Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.

Thread 3 balls each onto a skewer. Char or grill the surface of the balls on a frying pan then set aside. Roll the skewers in the syrup to serve.