Japanese Mitarashi-dango (Mochi balls with sweet soy sauce glaze)

For the sweet soy sauce:

1. Put white wine in a saucepan and bring it to a boil.
2. Add mineral water, sugar and Kikkoman soy sauce and continue cooking until the sugar is dissolved.
3. Turn down the heat, whisk the potato flour with 3 tbsp of water and add to the boiled liquid while stirring. Bring to the boil again briefly and chill.

For the Japanese mochi rice flour dumplings:

1. Drain the tofu well, place in a bowl and mash well with a spatula.
2. Add the glutinous rice flour and knead well by hand until it is smooth.
3. Shape the dough into 6 balls of approx. 18 g each by hand.
4. Boil enough water in a saucepan and cook the rice flour dumplings for 3-4 minutes.
5. Reduce the heat and cook the balls until they float to the surface.
6. Dab the dumplings well and thread 3 dumplings on each skewer.
7. If desired, fry briefly on both sides in a little vegetable oil in a hot pan.
8. Arrange on plates and serve with the sweet soy sauce (stir to smooth) poured over. Garnish with mint leaves and serve.