Make the dango dough

• Mix the glutinous rice flour with the silken tofu and water until a smooth, soft dough forms.
• Knead briefly until the dough is no longer sticky.

Shape the dango

• Roll the dough into small equal balls.
• Thread the balls onto skewers, leaving a little space between them.

Cook the dango

• Bring a pot of water to a boil and cook the skewers until the dango float and turn glossy.
• Transfer to a plate.

Make the sweet and salty sauce

• Combine the soy sauce, sugar, mirin, cornstarch and water in a saucepan.
• Heat while stirring until the sauce thickens and becomes glossy.

Coat and serve

• Brush or dip the dango in the warm sauce.
• Serve immediately.