Add the katakuri ko starch to a bowl, then without drying add the tofu bit by bit. Knead together until the mixture reaches a medium firm consistency similar to an earlobe.
Add water to a pan and bring to the boil. Divide the mixture and form into dumpling sized spheres, then pop into the water. When they rise to the top scoop them out and plunge into a bowl of cool water to cool them down.
In a separate pan add the brown sugar and 20ml of water. Gently heat until it thickens and forms a syrup.
Serve the dango onto a plate and sprinkle with the kinako soy bean powder, then drizzle on the sugar syrup.