Mitarashi Dango

Name: How to cook Mitarashi Dango - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Angela Mertoyono

Mitarashi Dango

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.

Ingredient

Food ration :

4 servings

Cooking time :

15 minutes

6 tbsp

katakuriko dissolved in 1-2 tbsp of water

Cooking instructions

* Step 1

Combine all flour and 100 ml of water. Knead well. If it is too sticky, add more flour. If it is too solid, add more water.

* Step 2

I divided the dough and colored one part red.

* Step 3

Here's the fun part! Boil the water (about 1-1.5 liters) while shaping the dough into whatever form you fancy. The traditional shape is round, but I like to play around. Once you finish shaping the dough, plunge it into the boiling water.

* Step 4

Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are.

* Step 5

How to make the sauce: combine sugar, shoyu, and water until the sugar is dissolved. Add katakuriko slurry bit by bit so it won't clump. When the mixture is boiling, reduce the heat and continue stirring for about three minutes until the mixture thickens.