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Ingredient
'Mitarashi Dango'
Introduce
Chef :
Hiroko Liston'Mitarashi Dango'
My daughter requested me a recipe of ‘Dango’, Japanese dumplings made from Japanese Glutinous Rice Flour. There are so many different types of Dango in different regions in Japan. Here is the most popular ‘Mitarashi Dango’ recipe.
Ingredient
Food ration :
12 Skewers (4 Dumplings per skewer)
2 cups
Glutinous Rice Flour
1 cup
Rice Flour
3 tablespoons
Soy Sauce
3 tablespoons
Sugar
1 tablespoon
Mirin
1 tablespoon
Potato Starch OR Corn Starch
1/2 cup
Water
Cooking instructions
* Step 1
Add warm water to the flour GRADUALLY, mix and knead to achieve the firmness of dough same as firmness of your earlobe. (*This is traditionally taught.) The dough should be a bit dry to the touch and firm enough to roll into balls. *Note: Stop adding water when the desired firmness is achieved. You don’t need to add all water.
* Step 2
Make about 2cm balls. Cook the dumplings in rapidly boiling water. When the dumplings are floating, cook 1-2 more minutes, then drain and place them in icy cold water to cool.
* Step 3
Place all ‘Mitarashi Sauce’ ingredients in a saucepan and cook over medium heat constantly stirring until thick.
* Step 4
Put the dumplings on skewers, 4 per skewer. Then you may wish to grill them on a grill pan to burn the dumplings slightly, but it is optional.
* Step 5
Pour plenty of the sauce over the dumplings.
Note: if there is a photo you can click to enlarge it
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