Mitarashi Dango 92kcal / per person

recipes

category Others
recipe number 09326
cooking time 40 minutes
comment Dango is a small ball prepared by kneading rice flour with water. There are a variety of dangos. Mitarashi dango is said to be named after Mitarashi Matsuri held in Shimogamo Shrine in Kyoto. It refers to dangos dipped with sauce and grilled.
image Dango and soy sauce with sugar are a very good combination. You will never be tired of this taste.
Glutinous rice flour 80 g
Water for dumpling dough 80 ml
(A) Water 50 ml
(A) Soy sauce 2 and 1/2 tsp
(A) Sugar a little more than 2 tbsp
(A) Starch a little less than 1 and 1/3 tsp

Add the water, a little at a time, to the glutinous rice flour. Mix well and knead until the dough has the consistency of an earlobe. Divide the dough into portions to make 4 dumplings per person. Roll into balls and place in a pot of boiling water. When they float to the surface, transfer to cold water and then drain.

Skewer 4 dumplings onto each bamboo skewer, place the skewers in a non-stick frying pan and brown one side. Flip over and brown the other side.

For the mitarashi glaze, heat the (A) ingredients in a sauce pan and stir with a wooden spatula until thickened. Place the (2) dumplings on a plate and pour the mitarashi glaze over them.

technique The basic technique of dango making is to add water in small amounts at a time while carefully watching the consistency, instead of pouring the water all at once.
  1. Add the water, a little at a time, to the glutinous rice flour. Mix well and knead until the dough has the consistency of an earlobe. Divide the dough into portions to make 4 dumplings per person. Roll into balls and place in a pot of boiling water. When they float to the surface, transfer to cold water and then drain.
  2. Skewer 4 dumplings onto each bamboo skewer, place the skewers in a non-stick frying pan and brown one side. Flip over and brown the other side.
  3. For the mitarashi glaze, heat the (A) ingredients in a sauce pan and stir with a wooden spatula until thickened. Place the (2) dumplings on a plate and pour the mitarashi glaze over them.