Steps

1. Prepare the sauce (glaze). In a bowl, mix together 5 tbsp Water, 1.5 tbsp Soy Sauce, 1 tbsp Mirin (Sweet Rice Wine), 2 tbsp Sugar, and 2 tsp Potato Starch.
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2. Place 1 bag (200g) Refrigerated Udon Noodles into a food processor and process until it forms a paste. If you don't have a food processor, place the noodles in a sturdy food bag and mash them into a paste using a rolling pin or your hands.
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3. Add 2 tbsp Potato Starch and 2 tsp Water to the udon paste and process until it forms a dough. If the mixture is too dry and crumbly, gradually add a little more water until it comes together.
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4. Lightly grease a frying pan with Vegetable Oil.
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5. Wet your hands and a spoon with water. Take a portion of the udon dough and shape it into a flat disc.
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6. Place the shaped dango into the frying pan. Cook over medium-high heat until golden brown on both sides. To prevent the dango from sticking to your chopsticks, dip the tips of your chopsticks in water before flipping.
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7. Once both sides are browned, turn off the heat. Re-stir the prepared sauce (glaze) and pour it into the frying pan.
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8. Use the residual heat from the pan to thicken the sauce and coat the dango evenly.
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9. Once the dango are well coated with the sauce, transfer to a plate and serve. You can also boil the dango instead of frying. Boil them in hot water until they float, then pour the thickened sauce over them for another delicious variation.
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