Kabocha Mitarashi Dango

Directions

1. 1
   Peel the kabocha and chop.
2. 2
   Place in a plastic bag and microwave until soft and then mash.
3. 3
   Combine the tofu, kabocha, and shiratamako and knead well.
4. 4
   When the dough is soft (similar to the texture of your earlobe), roll into balls.
5. 5
   Put the balls into boiling water.
6. 6
   When they float to the top, boil for 1-2 minutes more.
7. 7
   Chill in cold water.
8. 8
   Serve with black sugar syrup.
9. 9
   I mixed edamame and sugar to make a zunda bean paste.