Oae Dango

Add 180ml dough water to 200g dumpling flour in 3 additions and knead for 5 minutes until earlobe-soft.

Divide into 16 pieces, roll smooth, and press into disks 3cm wide and 1cm thick.

Boil 1500ml of the cooking water and add the dumplings.

Once they float, cook for 2 more minutes until translucent through the center, then arrange in one layer and cool completely for 15 minutes.

Wrap 300g cotton tofu in cloth and press for 20 minutes.

Cut 80g konjac, 25g shiitake, and 50g carrot into thin 3cm strips; boil in 1000ml of the remaining water for 3 minutes, cool completely, and drain.

Boil the remaining 500ml water and blanch 150g komatsuna for 1 minute.

Cool quickly in cold water, squeeze firmly with both hands, and cut into 2cm lengths.

Grind 25g toasted sesame in a mortar for 2 minutes.

Work in 50g sugar, 50g miso, and 15ml mirin until smooth, then add the pressed tofu and grind for 3 more minutes into a creamy dressing.

Fold the completely cooled konjac, shiitake, carrot, and komatsuna into the tofu dressing for 1 minute.

Add the dumplings and turn gently for 30 seconds without breaking them, coating every surface, then serve immediately.