Dango 団子

21-Jan-2014

Dango 団子 is a Japanese dumpling and sweets made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.-From Wikipedia, the free encyclopedia

Recipe of Japanese Dango
Source from : http://justonecookbook.com

Ingredients:
3 1/2 oz (100g) Joshinko (Rice Flour)
3 1/2 oz (100g) Shiratamako/mochiko (Sweet/Glutinous Rice Flour)
2 tsp. sugar
2/3 cup (150ml) warm water
24 Bamboo skewers
Sweet Soy Sauce
5 Tbsp. sugar (adjust sweetness to your liking)
1 Tbsp. soy sauce
1 Tbsp. mirin
4 Tbsp. water
1 Tbsp. corn starch
1 Tbsp. water for dissolving corn starch

Instructions:
1)Combine Shiratamako, Joshinko, and sugar in a bowl.

2)Stir in warm water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "ear lobe" (that’s how we describe the tenderness for this type of mochi in Japanese).

3)Divide into 2 equal pieces until you have 8 balls. Then divide each one into 3 equal sized balls. You will end up with 24 pieces.

4)Gently place dango in the large pot of boiling water.

5)Dango will stay on the bottom first but they will start floating on the surface. Then cook dango for 1 minute. Remove from pot and transfer into ice water.

6)Drain well and put three pieces into a bamboo skewer.

7)On the stove top, place the skewered dango on the grill on direct heat over medium high for 4 minute and rotate slowly to char (or you can heat a pan and brush with a little oil and grill on it).