Mitarashi Dango

240g Mochiko
240g Tofu, soft

Mitarashi sauce
2-1/2 Tbsp potato starch or corn starch
1/2 cup sugar
5 Tbsp Soy sauce
1 cup or 240 ml water

Directions

In a bowl, mix Tofu and Mochiko well. The dough should be not too loose nor too firm (about the firmness of an earlobe).

Scoop out table spoon size portions of dough and roll into balls.

Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.

Meanwhile, make Mitarashi sauce. In a small pot, add all the ingredients for the sauce and stir. Cook until the sauce boils and keep it warm.

Slide 3-4 Dango balls onto each skewer. Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned.

Put Dango on a plate and pour the sauce to coat.

Pheromone Z

2 cups sugar
2 cups water
1/4 teaspoon cream of tartar
Juice from:
2 oranges: ~1/2 cup
2 lemons: ~1/2 cup
2 limes: ~1/4 cup
Peels from:
1/2 orange
1/2 lemon
1/2 lime
1 gallon carbonated water

Directions

Combine sugar, 1 cup water, and cream of tartar.

Bring to a boil and simmer 20 minutes. Allow to cool.

Bring the other 1 cup of water to a boil separately. Add the citrus peels, remove from heat and cover.

Allow to steep until it has cooled to room temperature. Strain and add to sugar solution, along with the strained juices; ensure it is well blended.

Add to carbonated water and mix gently until dissolved.