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In a bowl, mix sticky rice flour and silken tofu together.
Knead by hand until the dough is smooth and soft.
Divide the dough and roll into small balls.
Boil water in a pot and drop in the dango.
When they float to the surface, boil for another 1–2 minutes.
Remove and place in cold water to cool. Then drain.
In a small pan, combine soy sauce, sugar, and water.
Add cornstarch and stir before heating.
Heat over medium-low, stirring constantly, until it becomes a thick glaze.