Mitarashi Dango

Combine 100g Shiratamako, 50g Uruchigomeko, and 120g water in a bowl, then knead until a smooth, soft dough forms.

Divide the dough into 12-16 small pieces, roll into balls, and thread 3-4 dango balls onto skewers.

Bring a pot of water to a boil and cook the dango skewers until they float, then transfer to an ice bath.