Mitarashi Dango

Name: Mitarashi Dango
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 tbsp glutinous rice flour; 2 tbsp rice flour; 100 ml water; Food coloring of your choice; Water for boiling; For sauce:; 3 tbsp sugar; 1 tbsp shoyu; 100 ml water; 1 tbsp katakuriko dissolved in 1-2 tbsp of water

Angela Mertoyono @tenshi

In my kitchen!

My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.

Angela Mertoyono @tenshi

In my kitchen!

My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.

Saved

Ingredients

15 minutes

4 servings

6 tbspglutinous rice flour
2 tbsprice flour
100 mlwater
Food coloring of your choice
Water for boiling
For sauce:
3 tbspsugar
1 tbspshoyu
100 mlwater
1 tbspkatakuriko dissolved in 1-2 tbsp of water

Saved

Steps

15 minutes

1

Combine all flour and 100 ml of water. Knead well. If it is too sticky, add more flour. If it is too solid, add more water.
2

I divided the dough and colored one part red.
3

Here's the fun part! Boil the water (about 1-1.5 liters) while shaping the dough into whatever form you fancy. The traditional shape is round, but I like to play around. Once you finish shaping the dough, plunge it into the boiling water.
4

Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are.
5

How to make the sauce: combine sugar, shoyu, and water until the sugar is dissolved. Add katakuriko slurry bit by bit so it won't clump. When the mixture is boiling, reduce the heat and continue stirring for about three minutes until the mixture thickens.
6

Pour over the dango, and serve!