Mitarashi Dango
Mitarashi Dango

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, mitarashi dango. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze. What I like about Mitarashi Dango are its contrasting textures and flavors. It is characterized by its glassy glaze and burnt fragrance.

Mitarashi Dango is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Mitarashi Dango is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook mitarashi dango using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mitarashi Dango:
  1. Prepare 6 tbsp glutinous rice flour
  2. Make ready 2 tbsp rice flour
  3. Make ready 100 ml water
  4. Get Food coloring of your choice
  5. Take Water for boiling
  6. Get For sauce:
  7. Prepare 3 tbsp sugar
  8. Take 1 tbsp shoyu
  9. Make ready 100 ml water
  10. Get 1 tbsp katakuriko dissolved in 1-2 tbsp of water

Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dangos are coated with a sweet soy sauce are called mitarashi. Mitarashi dango is a popular Japanese treat which consists of skewered rice cakes covered in a sweet, sticky soy sauce glaze.

Instructions to make Mitarashi Dango:
  1. 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.
  2. I divided the dough and colored one part red.
  3. 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.
  4. Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are.
  5. 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.
  6. Pour over the dango, and serve!

These kushi dangos are coated with a sweet soy sauce are called mitarashi. Mitarashi dango is a popular Japanese treat which consists of skewered rice cakes covered in a sweet, sticky soy sauce glaze. They are traditionally made with five round cakes, just like they were initially prepared at the Kamo Mitarashi Tea House in Kyoto. Mitarashi Dango These irresistible Mitarashi Dango are the combination of soft and chewy rice dumplings skewers smothered in sweet and salty soy sauce glaze. As everyone knows, food is probably one of the biggest attractions in Japan.

So that is going to wrap it up for this exceptional food mitarashi dango recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!