Mitarashi Dango
Angela Mertoyono @tenshi
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.
Mitarashi Dango
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.
Cooking Instructions
- 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!
A full time mom and freelance writer. Sorry, I use Cookpad on my PC so I cannot receive or send chat.
Read more Similar Recipes
-
Mitarashi Dango Mitarashi Dango
I make these occasionally when I want to eat them.If you simmer the soy sauce-based sauce too much, it will become salty, so keep tasting it while mixing. Recipe by umemodoki
-
Kabocha Mitarashi Dango Kabocha Mitarashi Dango
I served these for the Tanabata festival (Star festival).I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.(Recipe by commeline) -
Mitarashi Dango with Shiratamako & Silken Tofu Mitarashi Dango with Shiratamako & Silken Tofu
I had a sudden craving for dango, so I made some with ingredients I had on hand.Be sure to thoroughly knead the dango dough.It will be easier to skewer the boiled dango if you wet the skewers beforehand. Recipe by NanaStyle -
Sake Lees Mitarashi Dango Sake Lees Mitarashi Dango
I love mochi rice cakes. Again, I'm doing something unorthodox, but I experimented with putting sake lees in the sauce for mitarashi dango. Since the sauce is both sweet and savory, it also goes well with other dishes besides mochi, and is an easy way to enjoy sake lees.In Step 10, if there are still lumps in the sake lees, strain through a tea strainer. Adjust the amount of sake lees and sugar to your liking. If left for too long, the sauce will harden, so use it up as soon as possible! Recipe by miyuki12 -
Mitarashi Dango For Cherry Blossom Viewing Parties Mitarashi Dango For Cherry Blossom Viewing Parties
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 -
Mitarashi Dango with Tofu for Cherry-Blossom Viewing Mitarashi Dango with Tofu for Cherry-Blossom Viewing
I don't know why but whenever I made dango in my hometown, I make it with tofu.While mixing tofu and shiratamako, the mixture will become moist.The amount of tofu suggested will easily form a dough. Recipe by Komatsuta -
Mitarashi Dango (Sweet Rice Dumplings) made with Tofu and Rice Flour Mitarashi Dango (Sweet Rice Dumplings) made with Tofu and Rice Flour
I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine -
Rice Flour Mitarashi Dango Rice Flour Mitarashi Dango
I came up with this recipe as a way to use up rice flour. I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave.I was able to make about 15 dumplings the size of a ping-pong ball. These dumplings also taste great grilled after boiling. Recipe by chiroemi -
A Touch of Japan: Mitarashi Dango to Make Even when Abroad A Touch of Japan: Mitarashi Dango to Make Even when Abroad
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. -
Delicious Mitarashi Dango With Thick Sauce Delicious Mitarashi Dango With Thick Sauce
I wanted to eat Japanese sweets that wasn't too sweet, and came up with this recipe!When boiling the dango, drop in boiling water, and once they float to the surface, they are done.Adding mirin makes the sauce lustrous and gives a delicious shine. If you simmer the sauce for too long during Step 3, it will become salty from the soy sauce, so be careful (But simmer until it's thickened.) Recipe by Mari- -
Moist and Chewy Mitarashi Dango with Tofu Moist and Chewy Mitarashi Dango with Tofu
I created this recipe because I wanted to use up a batch of tofu.You don't need oil when you're browning the dango. You can also use a mochi cake grill to brown the dango balls. If you are not planning to eat them all at once, cover with plastic wrap and refrigerate. They will still be soft the next day. Recipe by Mayatan -
Make Mitarashi Dango Dumplings with Mashed Leftover Rice Make Mitarashi Dango Dumplings with Mashed Leftover Rice
I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru
More Recipes
https://cookpad.wasmer.app/us/recipes/3654664
Comments