Make Mitarashi Dango Dumplings with Mashed Leftover Rice

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

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

When I made dango, I decided to try and also make my husband's favourite sauce for mitarashi dango. It turned out really well so I wrote down the recipe and uploaded it here.The length of time in the microwave varies according to the make and type of machine. It should be bubbling after Step 1, and thickened after Step 2. Recipe by AyakoOOOOO

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

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-

I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.

A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• *most families will make zongzi and enjoy all celebrations with loved ones.There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like.Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕

Not traditional recipe, but it's so easy to make and has similar taste 😋👌

I made this for the birthday party of a friend who loves sweets.I wanted to make the very best for my friend. This recipe is the result of a few hours of carefully adjusting and making notes about the flavoring ingredients!Be sure to add the katakuriko dissolved in water a little at a time, until it reaches the desired consistency.The leftover syrup is good for potato mochi too!If you use only shiratamako, these will stick to the pan when you brown them, but if you add dumpling flour as well, they won't stick. Recipe by Popotankobu

I had leftover shiratama glutinous rice flour. I added tofu, so it made the dango fluffy and delicious.These dumplings are delicious even without grilling! For 5 skewers. Recipe by Yuzuki no mama

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

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty.You can eat these with your hands, but you can bake them in aluminium cups to make them easier to eat. Adjust the amount of curry powder to taste. You can omit the chikuwa and cheese if you like. But I recommend including them the first time you make these. Feel free to vary the ingredients. Recipe by miyuki12

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.

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

#全球烹飪                                                                                                                    #2024全球烹飪                                                                                                          想吃飯想喝湯又想吃灌湯小籠包,但卻又不想大費周彰備料料理,這時只要取出冰箱中的冷藏的白飯.冷凍庫的【灣仔碼頭】灌湯小籠包再搭配上香濃的川式酸辣濃湯湯汁,10分鐘快速料理,就能滿足家人的需求.每一口都為舌尖傳遞鮮美的好味道.一口咬下「灣仔碼頭灌湯小籠包 豬肉口味」皮薄Q彈,內餡湯汁完全鎖在裡面,伴著酸辣濃湯入口,湯汁更濃郁鮮甜,美味更加倍~       #賓果卡食材                                                                                                              #飯

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I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love.From Step 7 on, make sure the soup doesn't come to a boil by heating over low.In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie

This is a traditional mochi dumplings that are eaten during the Moon Viewing Festival. They are piled in a pyramid shape rather than the usual skewered style.

I wanted to make moon viewing dango that would stay soft and chewy even if they weren't eaten right away, and came up with this.If you use 60 g of shiratamako + 10 g of joshinko, the dango will have a chewier texture. If you prefer a softer and fluffier texture then I recommend making them with just shiratamako. It's best to use silken tofu. The ratio of flour and tofu is basically 1:1, but make sure to adjust the amount of tofu until the dough is as soft as your earlobes. Recipe by AyakoOOOOO

These dango dumplings are for the Moon Gazing Festival.I made them with tofu to make them soft and chewy.The tofu's moisture varies so adjust accordingly.If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze.The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones. For 2 servings. Recipe by Ka madam

I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now.You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.)Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan

I am a fan of Issei crab-flavored processed fish sticks, and I often use them. My family loves rice dumplings, so I combined the two. My family loves these! I really recommend this.Add enough tofu to the rice dumplings so that they become soft like your earlobes. You can use green onions, aonori seaweed, or green peas in place of the shiso leaves, if you wish. You can add either processed cheese or melting cheese. These also taste great if you cover them with the sauce while warm. They stay soft even the next day. Recipe by Renbasu

I came up with this recipe for my family with wheat allergies.The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace.The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough.You can also knead the dough in a bread machine. Recipe by Tatatatakachin!

Our family finance minister, my mother-in-law, was away on a trip. My father-in-law wanted kiritanpo, so I rose to the challenge and made them myself.Salt water is used to make the rice more glutinous.When cooking these in a frying pan, make sure to have space between the dumplings so that they don't stick to each other.Damako (the round dumplings) are easier to make, but kiritanpo (the long thin dumplings) absorb more flavor and are tastier. (According to my dear husband.) For 3 to 4 servings. Recipe by Momopanda

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)

You can wrap a whole meal in these leaves and reheat for later. It's delicious too! You can find banana leaves at your local asian grocery store. Extra leaves can be frozen in a ziplock bag for up to 6 months. Sticky rice is also marketed as "glutinous rice". If for some reason you can't get your hands on thai sticky rice (I couldn't) you can use any short grain high starch rice. I used risotto.

Turmeric leaves are fragrant and they impart their heavenly aroma and flavor to anything cooked in them/using them.

How do you like my recipe? This recipe is created for our kids cooking event. Please leave your cooksnaps and comments below.札幌のお子様向け英会話学校です（二条/桑園/豊平/美香保の4教室）。外国人講師が英語で教えるクッキングイベントをほぼ毎月開催中！ イベントの詳細・参加お申込みは下記URLから。http://eigomura.jp/event

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