Grilled rice dumpling skewers with sweet soy glaze (Mitarashi dango)

1. Knead the glutinous rice flour with the silken tofu in a bowl until you have a smooth dough as soft as an earlobe (if too dry add a few drops of water, if too soft a little flour).

2. Shape it into 18 equal 2.5 cm balls.

3. Drop the balls into plenty of boiling water; when they float to the top, cook for another 2 minutes, then lift out with a slotted spoon into iced water and drain.

4. Thread them three at a time onto wet bamboo skewers and char in a hot griddle pan or over a gas flame, turning, for 3-4 minutes until patchily browned.

5. For the glaze, bring the sugar, soy sauce, mirin and the starch mixed into the water to the boil in a small pan, stirring, and cook for 1-2 minutes until you have a glossy, thick syrup.

6. Lay the skewers on a platter, pour the warm glaze generously over and serve at once.

Tip: Mitarashi dango, with its sweet-salty, caramel-like glaze, is a classic of Japanese tea houses. The tofu keeps the dumplings soft even days later – the traditional version made with just water hardens quickly.