Round Kushi-Dango for Moon-Viewing Parties
When the days are still hot, but the morning and evenings are cool and crisp, it's just about the right time to view the harvest moon.
I made these because I wanted to get that autumn feeling early. I prefer some delicious green tea with these dango, rather than cold barley tea.
For the yomogi dango: The dango mixture will be even if you mix the yomogi powder into the water that you'll add when kneading. Please adjust the amount of yomogi, since the color will depend on the powder you use. If you soak the skewers in water beforehand, you can poke the dango much easily and nicely. Please enjoy these dango with different sauces and flavors. They'll look so elegant stacked up for your moon-viewing party. For 24 dango. Recipe by Choco makaron
Round Kushi-Dango for Moon-Viewing Parties
When the days are still hot, but the morning and evenings are cool and crisp, it's just about the right time to view the harvest moon.
I made these because I wanted to get that autumn feeling early. I prefer some delicious green tea with these dango, rather than cold barley tea.
For the yomogi dango: The dango mixture will be even if you mix the yomogi powder into the water that you'll add when kneading. Please adjust the amount of yomogi, since the color will depend on the powder you use. If you soak the skewers in water beforehand, you can poke the dango much easily and nicely. Please enjoy these dango with different sauces and flavors. They'll look so elegant stacked up for your moon-viewing party. For 24 dango. Recipe by Choco makaron
Cooking Instructions
- 1
Pour water into the dangoko (if you're mixing in the sugar, add it at this point). Mix it together with a wooden spatula, and knead with your hands.
- 2
Knead until it's about the same consistency as your earlobes.
- 3
Once you're done kneading, roll it up into balls (about 18 g each). Drop into boiling water. After the dango float up to the water's surface, simmer them for five more minutes.
- 4
When done, transfer them to cold water to let them cool down.
- 5
Once cooled, drain, and poke through with a skewer.
- 6
To make the mitarashi sauce, add the caster sugar and katakuriko into a pot, and mix until even. Add water to dissolve, then add the soy sauce. Heat and simmer until the mixture becomes thick and transparent.
- 7
Toast the dango lightly over a grilling rack. This step is optional.
- 8
Serve with lots of mitarashi sauce, and enjoy!
- 9
Sesame Dango: Add lots of ground sesame seeds into the mitarashi sauce, and it's done!
- 10
Kinako: Combine equal amounts of kinako and caster sugar and coat the dango with the mixture. Adjust the sweetness to suit your taste.
- 11
Koshi-An: Add sugar to powdered koshi-an, and adjust to your preferred consistency by adding hot water. Serve the dango with plenty of this powdered koshi-an, and enjoy!
- 12
Edamame Paste: Mash some boiled edamame, and combine with caster sugar to make edamame paste. Serve the dango with plenty of this edamame paste, and enjoy!
- 13
Yomogi and Tsubuan: Serve the yomogi dango with lots of tsubu-an and enjoy! Please refer to this recipe for tsubu-an -.
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