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.