How to Prepare Tasty Mitarashi Dango

Mitarashi Dango. Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. What I like about Mitarashi Dango are its contrasting textures and flavors. This video will show you how to make Mitarashi Dango, small round Mochi balls skewed on bamboo sticks and covered with a gooey sweet and salty brown sauce.

Traditional mitarashi dango, or sweet soy sauce glazed rice dumplings, are springtime favourites in Chewy, sweet and filled with umami flavour, mitarashi dango are another reason for you to love the. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Mitarashi Kushi Dango originated in the. You can cook Mitarashi Dango using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mitarashi Dango

1. It's 6 tbsp of glutinous rice flour.
2. Prepare 2 tbsp of rice flour.
3. You need 100 ml of water.
4. Prepare of Food coloring of your choice.
5. It's of Water for boiling.
6. Prepare of For sauce:.
7. It's 3 tbsp of sugar.
8. You need 1 tbsp of shoyu.
9. It's 100 ml of water.
10. You need 1 tbsp of katakuriko dissolved in 1-2 tbsp of water.

Mitarashi dango is a mochi based traditional Japanese dessert that is served for a variety of special What is Mitarashi Dango? The name of this traditional Japanese sweet originated from the. Mitarashi dango, however, are my absolute favorite traditional sweet. They are not really that sweet really - that shiny caramel colored sauce (which is called mitarashi sauce) is sweet and savory at the.

Mitarashi Dango step by step

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!.

Mitarashi Dango (みたらし団子、御手洗団子) is a Japanese treat originating from Kyoto that is a type of skewered dango which has been covered in sweet soy sauce. Mitarashi Dango is sold in many stores across Japan. #mitarashi dango #dango #mochiko #mochi #japanese dumpling #sweet #団子 #だんご #日本 #食 Keep it warm until you can get it on the dango. You can now either pour the sauce directly over the. Download Mitarashi dango stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.. Mitarashi Sauce: Recently I have gotten into Japanese sweets and decided to make some dango.