Thursday, March 17, 2011

Mitarashi Kushi Dango

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.
Yield: 20 dumplings (5 skewers)
Mitarashi Kushi Dango japanese desert recipe

1 1/3 cup joshinko (rice flour)
3/4 cup hot water
*for mitarashi sauce:
2/3 cup water
1/2 cup sugar
2 1/2 Tbsp soy sauce
1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
*Bamboo skewers

How To Make:
Mitarashi Kushi Dango japanese desert recipe
Put rice flour in a bowl
Gradually pour hot water over the rice flour.
Mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
Bring to a boil on medium heat.
Pour the katakuriko starch mixture in the sauce, stirring well.
Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush mitarashi sauce over dumplings.

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