Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, mitarashi dango. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all year round. Make this street snack right in your own kitchen! Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick.
Mitarashi Dango is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mitarashi Dango is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have mitarashi dango using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mitarashi Dango:
- Make ready 6 tbsp glutinous rice flour
- Take 2 tbsp rice flour
- Take 100 ml water
- Get Food coloring of your choice
- Prepare Water for boiling
- Make ready For sauce:
- Take 3 tbsp sugar
- Prepare 1 tbsp shoyu
- Take 100 ml water
- Make ready 1 tbsp katakuriko dissolved in 1-2 tbsp of water
Mitarashi dango are rice dumplings served on a skewer and topped with a sweet soy sauce glaze. Mitarashi dango are made with a mix of glutinous rice flour and joshinko (short-grain white rice flour), for a stiffer texture than mochi. The dumpling skewers are grilled before the soy sauce glaze is added to give them a charred flavor. Mitarashi Dango (みたらし団子), a traditional Japanese snack of rice dumplings paired with a sweet soy sauce glaze.
Steps to make Mitarashi Dango:
- 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.
- I divided the dough and colored one part red.
- 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.
- Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are.
- 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.
- Pour over the dango, and serve!
The dumpling skewers are grilled before the soy sauce glaze is added to give them a charred flavor. Mitarashi Dango (みたらし団子), a traditional Japanese snack of rice dumplings paired with a sweet soy sauce glaze. This classic spring treat is soft, chewy and incredibly easy to make! There are many types of dango, and they all consist of round rice dumplings, but the ingredients vary, as do the color and flavors. They are then glazed with a sweet soy glaze called.
So that’s going to wrap this up for this special food mitarashi dango recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
