Mitarashi Dango For Cherry Blossom Viewing Parties

Name: Mitarashi Dango For Cherry Blossom Viewing Parties
Yield: 10 servings
Cuisine: American
Ingredients: 30 grams * Sugar; 2 tbsp * Soy sauce; 1 tbsp * Katakuriko (potato starch flour); 60 ml * Water; 1 * Tsubu-an (as needed); 60 grams * Shiratamako; 240 grams * Joshinko; 240 grams * Lukewarm water

cookpad.japan @cookpad_jp

I decided to try making these dumplings since it's cherry blossom season.

Make these dumplings as you like.
-Once you have steamed the dumplings and they start to feel like mochi, stretch the dough out into a log and rinse with cold water to give them a firm and chewy bite.
-Once you've skewered the dumplings on sticks, it might also be good to give them a quick grilling. Recipe by cherry

I decided to try making these dumplings since it's cherry blossom season.

cookpad.japan @cookpad_jp

I decided to try making these dumplings since it's cherry blossom season.

Saved

Ingredients

10 servings

Mitarashi Dango Sauce
30 grams* Sugar
2 tbsp* Soy sauce
1 tbsp* Katakuriko (potato starch flour)
60 ml* Water
Skewerered mochi dumplings
1* Tsubu-an (as needed)
Dumplings
60 grams* Shiratamako
240 grams* Joshinko
240 grams* Lukewarm water

Saved

Steps

1

Put both the flours for the dumplings into a bowl and mix with a wooden spatula while pouring in the warm water.
2

Once the water is added, mix the dough with your hand and gather it all together into a ball.
3

If you keep kneading the crumbly dough, it will eventually form a ball like this.
4

Place handfuls of the dough from Step 3 into a steamer so that they don't overlap and steam for 20-25 minutes.
5

While the dough from Step 4 is still hot, add it to a mortar and pound it with a rolling pin or something similar until it becomes sticky like mochi. Once cooled, roll into balls and stick on skewers.
6

Put the ingredients for the mitarashi sauce into a saucepan and cook over a low heat. Simmer and continue to stir the sauce until it starts to thicken.
7

Give the dumplings a go on the grill if you feel like it then cover in the sauce or anko to finish.