This video shows how to make mitarashi dango (rice dumplings with sweet soy glaze) using tofu and rice flour, resulting in a chewy and smooth texture. Mixing the dough in a plastic bag and adding vinegar eliminates the tofu flavor, making the dumplings easy to eat. The dough is rolled into balls, boiled, and then thoroughly cooled in cold water before being coated in a sweet and savory mitarashi glaze made with sugar, soy sauce, potato starch, and water. You can enjoy a new texture that is different from that of shiratamako (glutinous rice flour), somewhere between udon and shiratamako. The video also shows how to measure rice flour if you don't have a measuring cup, and provides tips for making delicious mitarashi dango, making it recommended for beginners.