• In a bowl, mix the glutinous rice flour with the silken tofu and sugar using Japanese chopsticks.
  
• When small pieces form, mix the dough with your hands for a good 5 minutes. You will obtain a fluid and compact paste.
  
• Make dough pieces, and then cut them to the same size. For this version I used 12g per dumpling.
• Make smooth, round balls. Tip: To make them perfect, place a piece of dough in your hands and rotate it into a ball. Keep your hands flat.
• Soak your wooden or bamboo picks in water ahead of time. Prepare a bowl of cold water and a pot of boiling hot water. Cook your noodle balls in the pan of water for 2 to 3 minutes. As soon as the mochi rise to the surface they are cooked.
  
• Put them in cold water right away. Take your picks and gently skewer the mochi balls.
  
• Heat a pan with oil and grill your mochi skewers on 2 sides.
  

Preparation of the mitarashi dango sauce

• Meanwhile, prepare the mitarashi sauce. Simply heat the soy sauce mixed with sugar in a saucepan over medium heat.
• Once the sugar has dissolved, add the water and potato starch. Mix well with a whisk. You will see the sauce thicken little by little. Once the sauce is thick, you can stop the heat and put it on your dango! They are really good hot! But they can also be eaten cold!