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+ servings
Shiba Inu Dango - pigoutyvr

Shiba Inu Face and Butt Dango

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Prep Time 30 mins
Cook Time 3 mins
Total Time 33 mins
Course Dessert, Snack
Cuisine Japanese
Servings 8 pieces


  • 95 g shiratama flour or glutinous rice flour
  • 110 g soft tofu


  • 30 g brown sugar
  • 80 mL water
  • 1 tsp corn starch
  • 1 tbsp water


  • Combine the flour and soft tofu. Knead into a dough.
  • Separate the dough into balls of 20g each. Roll them into balls.
  • Use the remaining of the dough to create an oval-shaped mouth, rice-shaped eyebrows, triangular ears, and a small curly tail.
  • Be gentle and stick them on the big balls.
  • Boil water. When the water is boiled, gently put the balls into the water. Cook for 2-3 minutes or when the balls float.
  • Place them into ice water bath immediately.
  • In a different saucepan, add brown sugar and water. When boiled, lower the heat to low. Add the mixture of corn starch and water to thicken the syrup.
  • Continue to boil the syrup until thicken.
  • Decorate the shiba dango with black sesame or cocoa powder + water. You can use it to draw eyes and nose.
  • Gently brush the upper part of the dango to finish the shiba face and butt.
Keyword Brown Sugar, Mochi
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