Pan dango

Fish broth packets • Water *160 ml (5.41 fl oz) is for dango balls • Dango rice flour / Joushinko rice flour • Vegetables *whatever you like is fine • Miso paste *white • Green onion

rice flour • sweet rice flour • hot water • water • sugar • soy sauce • cornstarch (mixed with 1 1/2 tablespoons of water) • skewers

mochiko (16oz) • granulated sugar • baking powder • coconut milk (12oz) • water • vanilla extract • Food coloring (be creative)

Joshinko (Rice Powder) • Shitamako (Glutinous Rice Powder) • Sugar • hot (but not boiling) water

tofu • rice flower • soysauce • sugar • starch (bramborový škrob) • Water

* Sugar • * Soy sauce • * Katakuriko (potato starch flour) • * Water • * Tsubu-an (as needed) • * Shiratamako • * Joshinko • * Lukewarm water

White dango • ★ Sugar • rounded tablespoon ★ Katakuriko • ★ Soy sauce • ★ Mirin • ★ Water

Soy sauce • Mirin • ◎ Water • Sugar • to 3 tablespoons ◆ Katakuriko • ◆ Water • katakuriko and water 1:2 Katakuriko slurry

Silken tofu • Joshinko • ●Sugar • ●Soy sauce • ●Water • ●Katakuriko

Katakuriko • to 3 tablespoons Sugar • Water • to 150 ml Hot water • Cooked and sugared red beans (in your preferred size)

Shiratamako • Silken tofu • Water • Soy sauce • Mirin • Sugar • Katakuriko • Water

Tofu • Buckwheat (soba) flour • Sugar (I used soft light brown sugar) • Anko, kinako, mitarashi sauce • Sesame (either white or black)

Shiratamako • less than 1 block Silken tofu • Water • Store-bought bite-sized yokan (I used the inexpensive variety) • Salt or natural salt (optional)

dango Your choice of dango (such as okara dango) or mochi rice cakes • ◎ Sake lees (use the paste type) • ◎ Soy sauce • heaping tablespoon ◎ Sugar • ◎ Mirin • ◎ Katakuriko • Water

Shiratamako (mochiko is best) • to 280 grams Silken tofu • ●Soy sauce • ●Sugar • ●Water • ●Mirin • ●Katakuriko

Dried adzuki beans • Sugar • Salt • rice cooker cup White rice • rice cooker cup Mochi rice • Salt

Dried azuki beans • Sugar • Natural salt • Mochi rice • White rice • Kinako

Mochi rice • Water • Salt • Readymade tsubu-an (chunky sweet bean paste) and koshi-an (smooth sweet bean paste) • ◆Kinako • ◆Sugar • ◆Salt • ☆Black sesame seeds • ☆Sugar

Milk (thick milk if you can) • Corn starch • Sugar • Instant coffee • Rum (optional) • Shiratama rice dumplings (shiratamako + 50 ml water) • Boiled adzuki beans (canned adzuki beans)

Adzuki beans • Sugar • Salt

shiratama rice flour - glutinous rice flour • joshinko rice flour • water • sugar • Japanese soy sauce • mirin • sugar • water • potato starch

Soy Sauce for sweet soy sauce • Sugar for sweet soy sauce • Corn flour for sweet soy sauce • Water for sweet soy sauce • Soft tofu (Kinu tofu) for Dango • Glutinous rice flour for Dango

Glutinous Rice Flour • Rice Flour • *Note: You can use 200g ‘Shiratamako’ (Japanese Glutinous Rice Flour) • Warm Water *approximately, can be less amount if ‘Shiratamako’ is used • Food Colour (Black, Blue, Green, Brown, etc.) • *Note: I used Matcha Powder for green and Black Sesame Paste for black. You can use Soy Sauce for brown. There are many natural colour options • Soy Sauce • Sugar • Mirin • Potato Starch OR Corn Starch • Water • Food Colour (Red) *optional

Shiratamako *The common size of a package is 200g • Warm Water

Glutinous Rice Flour • Rice Flour • Matcha Powder *I used 1 teaspoon for the above photo • Caster Sugar • Warm Water *approximately • Salt • Chopped Roasted Nuts *e.g. Peanuts, Almonds, Pistachio, etc • Coconut Milk *OR Milk of your choice • Sweet Condensed Milk • *Note: If you don’t have Sweet Condensed Milk, add 1-2 tablespoons Sugar and extra Milk • Salt • & 1/2 teaspoons Corn Starch Flour

mochi rice • water • sweet adzuki bean paste • kinako, soy bean powder • sugar