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Mitarashi dango

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Mitarashi Dango are traditional Japanese rice dumplings smothered in an irresistible sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all-year round. Make this tasty street snack right in your own kitchen Ingredients: • 150g silken tofu or 125g • 100-115g glutinous rice flour (use shiratamako, sweet rice flour from Japan, if available) Sauce: • 1 tbsp soy • 2 tbsp sugar • 2 tbsp mirin • 1 tsp corn starch or potato starch • 2 1/2 tbsp cold water
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Ingredients: 150g silken tofu or 125g 100-115g glutinous rice flour Sauce: 1 tbsp soy 2 tbsp sugar 2 tbsp mirin 1 tsp corn starch or potato starch 2 1/2 tbsp cold water method: - soak bamboo skewers in water - in a bowl, mix silken tofu with glutinous rice flour until it forms a dough - form 12-16 pieces of bite size balls from the dough (15-18g) - in a pot of boiling water, add the dough and cook until it floats (1-2 min) - place immediately into a bowl of ice water - in a pan, add the ingredients except the potato starch and water, and bring to a boil before reducing down to simmer - stir until the sauce thickens - skewer 3-4 rice balls onto a stick - pour sauce directly, or pan fry/char/grill the surface of the dango before pouring the sauce.
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I go, you go, we dango! This sweet and salty Mitarashi #Dango recipe by Jamie is a crave-worthy #Japanesefood snack. Chewy rice #dessert dumplings are tastefully drizzled with a soy sauce and brown sugar glaze.⁠ 📸: instagram.com/eatswithjamie
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