This video introduces a simple recipe for chilled mitarashi dango using tofu. First, mix soy sauce, mirin, sugar, water, and potato starch and heat to make a thick mitarashi sauce. Next, mix silken tofu and glutinous rice flour and knead until it is as soft as an earlobe, then roll it into 15g oval shapes. Boil the rolled dango in boiling water, and after they float to the surface, boil for another minute, then cool them thoroughly in ice water. Finally, pour plenty of mitarashi sauce over the chilled dango to finish. It is characterized by its cool and chewy texture, is cost-effective, and is a perfect homemade Japanese sweet for summer.