A Touch of Japan: Mitarashi Dango to Make Even when Abroad

Name: A Touch of Japan: Mitarashi Dango to Make Even when Abroad
Yield: 20 servings
Cuisine: American
Ingredients: 1 1/2 tbsp Soy sauce; 4 tbsp Sugar; 50 ml Water; 1 tsp plus Katakuriko; 120 grams Mochiko; 80 grams Rice flour; 110 ml Water

cookpad.japan @cookpad_jp

One day, I suddenly had a craving for mitarashi dango, so I made it with ingredients I could obtain at a supermarket in Canada.

The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.

If you're in Japan, you can use shiratamako instead of mochiko. Recipe by catwoman.

One day, I suddenly had a craving for mitarashi dango, so I made it with ingredients I could obtain at a supermarket in Canada.

The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.

If you're in Japan, you can use shiratamako instead of mochiko. Recipe by catwoman.

cookpad.japan @cookpad_jp

One day, I suddenly had a craving for mitarashi dango, so I made it with ingredients I could obtain at a supermarket in Canada.

The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.

If you're in Japan, you can use shiratamako instead of mochiko. Recipe by catwoman.

One day, I suddenly had a craving for mitarashi dango, so I made it with ingredients I could obtain at a supermarket in Canada.

The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.

If you're in Japan, you can use shiratamako instead of mochiko. Recipe by catwoman.

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Ingredients

20 servings

Mitarashi syrup
1 1/2 tbspSoy sauce
4 tbspSugar
50 mlWater
1 tspplus Katakuriko
Dango dumpling
120 gramsMochiko
80 gramsRice flour
110 mlWater

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Steps

1

The right is rice flour. In Canada, you can buy it at Bulk Barn or health food stores in your area. The bag on the right is glutinous rice flour. It usually says 水磨糯米粉 in Chinese.
2

Add all ingredients for the dango into a bowl. Add water in small batches and knead until it becomes soft like earlobes.
3

Roll the dough into small balls around the same size. So cute!
4

Add all ingredients for the mitarashi sauce into a microwave safe bowl. Mix each time in 30 second increments. Repeat until the sauce becomes transparent.
5

Boil water in a pot. Add the dango from Step 3 and boil. It's cooked when the dango floats up to the top, so scoop it up.
6

Serve with lots of sauce from Step 4 and enjoy. They'll look cute if you roll them on a plate, or if you can place them on a bamboo skewer to imitate store-bought dango. I didn't have skewers around this time, so I served them with toothpicks. They look adorable presented this way, too.