Barriehie
Veteran
vernplum Posted some food pics from a trip to Japan and among those was one of Dango. Here's that link.
Here's my take.
Ingredients
For the dango
Method
I've roughly followed the recipe here. I didn't buy any rice flour since I've a Blendtec Kitchen Mill and sweet rice on hand. I milled 160 G of this rice.
To this flour I whisked in salt, eyeballed it, and then added 120 G of boiling water. I formed these into dango balls that weighed right around 31 G each, finished cooked weight. The dango were gently dropped into just boiling water and taken out when they floated. They're extremely sticky so place on an oiled or wet plate.
I didn't grill them in a pan, *too sticky*, so I used my propane torch to get the char.
The sauce is straightforward. Whisk it all together and boil gently until it thickens and then drizzle onto the dango.
Now that the sauce is on you've got your Mitarashi Dango.
Here's my take.
Ingredients
For the dango
- 160 G sweet rice flour
- 120 G boiling water
- Salt to taste
- Bamboo skewers soaking in boiled water
- 60 G water
- 2 Tbsp mirin
- 1 Tbsp rice syrup / corn syrup can substitute
- 1 Tbsp kokutou (Didn't have so left it out.)
- 2 tsp soy sauce
- 1 tsp potato starch
Method
I've roughly followed the recipe here. I didn't buy any rice flour since I've a Blendtec Kitchen Mill and sweet rice on hand. I milled 160 G of this rice.
To this flour I whisked in salt, eyeballed it, and then added 120 G of boiling water. I formed these into dango balls that weighed right around 31 G each, finished cooked weight. The dango were gently dropped into just boiling water and taken out when they floated. They're extremely sticky so place on an oiled or wet plate.
I didn't grill them in a pan, *too sticky*, so I used my propane torch to get the char.
The sauce is straightforward. Whisk it all together and boil gently until it thickens and then drizzle onto the dango.
Now that the sauce is on you've got your Mitarashi Dango.
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