Mitarashi dango is one of Japanese traditional sweets.
Dango is a Japanese chewy and bouncy dumpling made from rice flour, related to mochi.
The caramel colored sauce is called mitarashi and made from soy sauce, sugar and starch. This sweet but savory sauce is perfect with dango. It's similar to the taste of teriyaki sauce.
You need special rice flour(mochiko) to make dango.
But today I'm introducing how to make dango with more familiar ingredient, RICE!
And it's much easier to make it than using rice flour.
For the dango
1cup Cooked rice ( I used brown rice)
2tbs Potato starch
For the mitarashi sauce
3tbs Soy sauce
80g Sugar
100cc Water
1tbs Potato starch
Mix together rice and potato starch to make dango.
Knead until it form a ball.
Divide the dough into 6 balls.
Cook in boiling water until it comes floating to the surface.
Place into cold water.
Put the dango on skewers.
Grill the skewered dangos on a grill until slightly grill-marked.
Combine all the ingredients for the sauce in a small pan.
Cook until it gets thickened.
Pour the sauce over the dango.
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Does it taste like regular dango? I want to make it as a surprise for my sister.
ReplyDeleteYes! The key is kneading the dough well. Hope your sister likes it:)
ReplyDeleteI tried these and they turned out pretty good, i really liked the sauce! I didn't have potato starch so i used corn starch and i think it worked ok! Would the flavour perhaps have been different? Thanks for sharing the recipe, i love your blog!
ReplyDeleteThank you, Carly! I've never made with cornstarch.. I believe there is no defference in taste though!
ReplyDelete