Dango

i think i found a new topping for this recipe caramelized onions

Before when I made Mitarashi rice dumplings with just dangoko, something was missing. I wondered how it would turn out by adding shiratamako.For those of you that want this to be super chewy, add more shiratamako. When browning them in a frying pan, they stick to the pan easily, but by adding in rice dumpling flour, they won't stick as much. Recipe by Popotankobu

This is a healthy macrobiotic version of a specialty from Kumamoto Prefecture.The vegetable oil is used to prevent the mochi from hardening. In conventional recipes for these dango, sugar is used to prevent them from becoming stale. For those concerned about calorie intake, please omit the sugar. I use 30 g of dough per dango for large sweet potatoes, and 20 g for small sweet potatoes. Recipe by Ruruko

I love it. It's chewy, sweet, and salty. I didn't use bamboo sticks, and I made them fairly big. Yep. :keyboard

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

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.

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)

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.

Made these the same time as I was making the hanami dango, but this one used different recipe. Usually mitarashi dango is just plain white balls but I wanted to make it different, I like kawaii things so I made these pandas inspired by a Youtube video I saw earlier. I didn't make the sauce because I didn't have the ingredients. I hope you can give this recipd a try.

I am now into buckwheat flour.Since there is tofu-mochi balls, I thought of making them with buckwheat flour.Use silken tofu without draining the water. Recipe by John Lee Cooker

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

This was passed down by my mother.The amount of the joshinko flour and the boiling water listed is just a guide. The amount will change depending on the season or the flour which are from different companies. Adjust the amount and try to make the dango dough soft as an earlobe. Dango tends to be harder after some time, but it will be soft again as freshly steamed when you reheat in a microwave. Recipe by umemodoki

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 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

A little, easy recipe :) I was looking at a recipe for dango and found that I could use silken tofu and sweet rice flour. I found a mango tofu dessert in my fridge and decided to try it out instead of regular silken tofu. The result is tender, lightly sweet mango flavoured dango! I didn't have bamboo sticks so I served them as dessert gnocchi ^^

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-

My mother used to make this for me. I've always wanted to post this recipe here. Today, this recipe has become a "mother's recipe" for me to teach my daughters.You could also make this with "Dango Flour." In that case, because it's not 100% glutinous rice, reduce the amount of tofu to 200 to 220 g. It's tasty either way. Recipe by Nyakun

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 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

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

These are snow ball cookies (Mexican wedding cakes), but it imitates Hanami Dango. Hanami dango are eaten during Hanami (Cherry blossom viewing) and also they're usually 3 colors, so I made snowball cookies in 3 colors just like Hanami Dango!

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 was wondering if I could make something out of leftover dango flour.Roll the dough thin! Also, Yatsuhashi is best eaten right away. It will harden after 2 or 3 days. Recipe by Yurigu-

I used to make shiratama dango with vegetable purees for my kids' snacks. I decided to use tofu when I wanted to make a white version of them. I make this dish often because the color comes out nicely and I also learned that it does not harden very easily.If you have leftover shiratama dango, freeze them to save for nabe (hot pot dishes) or miso soups. They're fluffy and delicious. Recipe by Catherine@fukuoka

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 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

I like user "Hitohitonomoto's" "Gooey One Bite Snack with Okara"and they are easy to make and tasty. I like it so much so I make them everyday. I also like user "Meifan's" "Gooey Sweet Snacks with Okara, Adzuki, and Green Tea"This is tasty too.After trying these recipes, I made my own Japanese-style dessert recipe.With these ingredients you will make about 10 that's 2 cm in diameter and 1 cm thick. The freshly made ones are very fluffy and after they cool in the fridge, they are moist and tasty. You can keep in the freezer. Personally I like to eat frozen ones. Recipe by Aohato

These tri-colour dango dumplings sold at Japanese confectionery shops usually contain Japanese mugwort. Since my second son doesn't like it, I tried making my own tri-colour dango without it.Please adjust the amount of sugar to your liking. Color the dough lightly with just a small amount of food coloring. The color of the dango with darken once boiled. Recipe by Chikayan

Miso is a fermented soybean paste, mixed with salt and koji mold.There is a wide variety of Miso pastes in Japan. White, light brown, brown, deep brown, mild, salty, mixed with barley... This is because of the region in which they originated, related to the climate and daily life style of that area.Miso soup is a famous Japanese healthy soup, mixing Miso paste with fish broth and adding tofu or vegetables. At breakfast, lunch, dinner, buffet, restaurants, schools, home... Miso soup is served on many occasions and in many ways!Dango is a sticky rice powder ball which is mixed with water and then kneaded well.When I was a kid, my grandmother always made a special dango miso soup for me at breakfast whenever I stayed overnight. Even after I grew up, or for a short visit, she always made it for me. Dango miso soup is my favorite and reminds me of my grandmother!You can get fish broth packets, miso paste and dango powder in the US through Amazon or Jungle Jim's in Cincinnati, OH, if you are near there.#heirloom

This is the nostalgic taste of denpun dango. The neighborhood grannies and aunties made these a lot. These were the sweets I had when I was a kid. They are soft and chewy, and lightly sweetened.If you dump all the hot water at once, the denpun will harden, so add a little at a time like you would when mixing katakuriko with water. The dough will feel stiff when you're working in the hot water, but if you can work in this amount of hot water, they should turn out fine. Recipe by Maimama