Mitarashi Dango
DroidSaysNo @cook_2800182
I love it. It's chewy, sweet, and salty. I didn't use bamboo sticks, and I made them fairly big. Yep. :keyboard
Mitarashi Dango
I love it. It's chewy, sweet, and salty. I didn't use bamboo sticks, and I made them fairly big. Yep. :keyboard
Cooking Instructions
- 1
In a bowl mix the Rice Flour and Hot water together. You may,use your hands when it cools down. Mix until it is hard as your earlobe.
- 2
Shape the dough into bite sized balls, and over medium heat steam the balls for about 25 minutes.
- 3
Tip: When you take them out for mashing; if they break apart and are hard, STOP, leave them as is and stick them onto moist bamboo sticks.
- 4
Take them out and mash them together. If its too hot you may dip it into cold water. Knead the dough.
- 5
Roll into a stick form, cut into bite sized pieces with a wet knife, to avoid sticking. Shape the pieces into balls and put them onto a moist bamboo stick.
- 6
For the Mitarashi Sauce, pour water into a pot.
- 7
Then pour in the soy sauce.
- 8
Next the sugar.
- 9
And cornstarch or potatostarch.
- 10
Boil and mix till the sauce thickens.
- 11
Pour onto the dango balls, and Enjoy.
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