For mitarashi dango, itâs basically a dango on stick grilled and coated with thick sweet and soy sauce glaze. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). Dango are often skewered on bamboo sticks so they are easier (and more fun!) Put all ingredients in a small sauce pan. Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. Take out from hot water, put on a paper towel, and let cool. By the way, kabocha dango ⦠It seems so easy. Instructions you could microwave a bit if it gets too hard, but it’s better to eat fresh. What exactly is the cooking time and serving size for this dish? The savory burnt fragrance will whet your appetite. Are they served hot or cold? Make the classic mitarashi dango with a sweet-and-salty syrup. Add the green tea powder ⦠Also Mitarashi sauce, sweet soy sauce sauce is very good. Your generosity is much appreciated! Mix the Sticky Rice, the Tofu and the sugar to form a certain kind of dough for making Dango. TRENDING : #Tuna Stuffed Eggs; #Vegetarian Stuffed Peppers #5 Healthy Recipes; #Chilli Beef Recipes There is a similar dango made from starchy vegetables like potato or sweet potato also. In a large pot, boil water. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. Dango is a traditional Japanese dessert, served in many Asian Cafés. Split your round ball into three pieces. You are right! Making dango is just like making Chinese glutinous rice balls. Also, how long is the dango good for (in the fridge)? Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown. They cook and shoot photos/videos at their home kitchen(s.). Learn how to make dango, a chewy Japanese confection on this Emmymade How to on Emmymade in Japan. glutinous rice flour - 100 gr. Jah, to eat. Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) All Rights Reserved. The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. IMPORTANT: Please read before proceeding. How can you make a good texture, to make it “chewy”? Dango is wagashi! Some variations of Mitarashi dango is lightly seared before been coated with the sauce. Usually the mochi itself is not sweetened, but toppings and sauces are. 3. Divide the dough into 8 pieces. Hanami dango is a traditional Japanese dessert (a.k.a. Slide 3 different colored Dango onto each skewer. I’m making some exactly the same as this as soon as possible. There are a lot of ways to eat these chewy little morsels. Our basic Dango do not have much flavor alone, so there should be something to eat with them. Here we used Anko sweet red beans over Dango, the simplest way to eat them. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). You could grill them and pour on Mitarashi (sweet soy) sauce. I was just wondering how many dango are generally made from the measurements given? Maybe you have seen dango being eaten in one of your favourite Japanese TV shows or anime. We have Dorayaki recipe too. Making dango at home is the easiest thing in the world! Mitarashi Dango (ã¿ãããå£å) is a type of dango⦠you can use Kinako (soybean powder) with sugar which is the simplest. Tsukimi Dango is probably the Moon Festivalâs most iconic dish. Thank you so much for the recipe- these were amazing! (About a dozen 1.5 inch pieces will sell for $5!) Mix the Sticky Rice, the Tofu and the sugar to form a certain kind of dough for making Dango. Form each of the 15 parts into balls by rolling them with your palms. Add matcha powder to make green and fresh raspberry juice to make the pink. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Make table spoon size balls from each dough. Mix it with your hands until it has gotten a red uniform colour. Hey could you do the wagshi I want 2 know how 2 make it for my friend. It only takes two ingredients, and we are certain you already have one of them on hand. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? The name of dango âMitarashiâ is said to be derived from water bubbles of âMitarashiâ where you purify your hands with water at the entrance of shrine. I would like to share the recipe of Hanami Dango. When it’s hot out, you could put Dango balls on shaved ice. In winter, you can eat Dango with warm sweet red bean soup. The sky’s the limit! The ingredients could not be simpler: Mochiko and tofu. It’s better to use silken (soft) tofu to have a smooth texture. Tofu makes Dango moist and soft longer than just using water. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. We love to eat ``Hanami Dango`` in March and April, Hanami means cherry blossams viewing party, Dango means ricecake dumpling. Thanks for watching! I watched the video and you already said. Scoop out heaping teaspoons and roll into balls. Step 1: Ingredients. Leave the second piece of the dough as it is and now add 2 Drops of red food colouring to the third piece. XD. Add the green tea powder to one of the pieces. 4. Japanese Cooking 101 © 2018 Oishii America. And every time it failed. to eat. have you read the comments in the Sweet Mochi recipe? https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). But grilling the dango makes them taste much better, in my opinion. The colouring really is for presentation purposes only, so you can still enjoy dango without the powders. Again thanks for the recipes!! Add Tip Ask Question Comment Download. 2. There are many variations of dango sweets in Japan. We will do variations of Dango soon. Mix it with your hands until it has gotten a uniform green colour. Recipe : Three Color Hanami Dango Dumplings Step by step. Different than mochi, which is steamed glutinous rice that is pounded into a homogeneous dough and can have flavorings and fillings. I try and try again and again to make mochi or dango with mochiko. Dango is a general name for small ball-shaped mochi dumplings. Usually the mochi itself is not sweetened, but toppings and sauces are. Dango are often skewered on bamboo sticks so they are easier (and more fun!) Generally it is done when the sauce would stay on the dango. This time Iâm going to share a simple and easy to make Japanese sweets called mitarashi dango. Boil water in a large pot, and cook the dough balls until they float. What is Mitarashi Dango? Thank you so much for taking the time to do this ð. Heat up the mixture to a little boil. This dango is covered with soy sauce syrup called âMitarashi ã¿ãããâ. Whereas mochi is made by a method of steaming mochigome (short-grain glutinous rice ), pounding till stretchy, and forming into different shapes. Water. Never freezed before, can’t say for sure. If you love our recipes, please donate to support the site. Sorry! However instead of making Hishi-Mochi, I decided to make three colour Dango (or âSanshoku Dangoâ), because it uses the same colours and I think they look cuter (plus they are also ⦠The dough should be not too loose nor too firm (about the firmness of an earlobe). And are they safe to freeze? Get a skewer and pierce the 3 pieces of dough on. Louis, This dango is made and eaten during the Sakura viewing season and comes in three colors, usually white, green, and pink. This is also something I have to try making!! Divide this dough into 3 portions and add red food color/ pickled cherry blossom flower and green color/ Matcha green tea/ ⦠3-Colored Dango Where i live we don’t have many tofu options, silken and soft aren’t avalible. In a bowl, mix Tofu and Mochiko well with hand. Choose the type of message you'd like to post. Make your own with this easy recipe. The chewy sweetness pairs perfectly with some afternoon tea and good weather vibes. Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. Now you can simply drizzle the sauce onto the dango you made and enjoy! Now divide each of your three pieces of dough into five parts. This step is a little bit tricky because rice flour behaves like cornflour. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. Then, take 3 pieces of dough each different colour. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Can i use it for dango anyway? In a bowl, add rice flour, sugar, and hot water and make a thick dough. Hope you enjoyed! Thanks a lot! ^_^. Put 3 Dango on bamboo skewers. wagashi) that is eaten during cherry blossom viewing. Is there a specific type of Tofu I should use for this recipe? Member recipes are not tested in the GoodFood kitchen. To make dango, we first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled. I really love how simple these are to make! Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. Letâs get to it! Stephanie, I love your blog! How to Make Dango at Home. Step 1: The first step is to make ⦠Step 4 Bring a large pot of water to a boil. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. Soaking them in water for about 30 minutes will make them last longer on the grill without burning up. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. Drop dango into the pot and boil until they float to the top, 3 to 5 ⦠Ah, never mind. These kushi dangos are coated with a sweet soy sauce are called mitarashi. Is there anyway to reheat the dango after putting it in the fridge? Did you use Mochiko? It is often served with green tea. We use cookies to give you the best online shopping experience. You will probably see the dango just plained boiled more often than not. Alternatively, you can just use gel food coloring, if preferred! New! I don’t get it. Once Dango balls float in the boiling water, cook 2-3 minutes longer. This recipe came out terrifically! Sweet Japanese dumplings, or dango, are bite-size balls of mochi rice often seen in cafes or at festivals. invi, Many people have written in over the years wondering about substitutions for the two rice flours, which are the traditional flours used to make mitarashi dango. How to Make Hanami Dango Step by Step. Perfectly soft and chewy, and delicious slathered in red bean paste. Leave the last dough white. Make a round ball with the dough. Add kinako (soybean powder) as extra topping for nuttiness. Dango is a type of sweet that is essentially like balls of rice on a skewer, very similar to mochi. 2 ⦠Then, let them cool down. DO you know which kind is best? Place Dango on a plate and coat with the sauce. New videos every Monday, Thursday, and Dango are sweet japanese dumplings. Let's quickly go through the recipe. Make this street snack right in your own kitchen! Cook until the sauce is in the right consistency. All rights reserved. Split your round ball into three pieces. any way you want! If you wish to cook dango yourself, great news! A small pyramid of 15 moon-like dango, itâs remarkably simple to make! The dumplings are skewered on a bamboo stick and enjoyed all year round. Mitarashi dango is one of Japanese confections I recommend you try to make. What other topping would go good with this besides anko? Dango is a Japanese dumpling and made from either shiratamako (ç½çç²) wet milled glutinous rice flour, or dango-ko (å£åç²) a mix of uruchi rice flour and glutinous rice flour. And It's usually not on a skewer, and it's a flat round shape. Preparation time: 15 minutes Ingredients: Tofu - 250 grams, sweet rice flour (mochiko flour) - 200 grams Yield: 30 dango. Japanese Dango: Make it Yourself. Dango is a general name for small ball-shaped mochi dumplings. Great recipe for How to make Hanami Dango. Ingredients for Tofu Dango (serves 3 people) 100g Glutinous Rice Flour (3 1/2 oz) 100g Soft Silken Tofu (3 1/2 oz) ** You can substitute Firm Tofu for Silken Tofu. You need: - 100 gr. Separate each portion of the dough into 3 equal parts; roll into balls to make the dango. A lot of people have trouble with the recipe using glutinous flour. Thank you for the recipes! In this video i'm going to teach you how to make Mitarashi and Hanari Dango! than some other formal desserts used in tea ceremony and such. They are made by mixing dangoko with warm water. Cook dough balls one color at a time. I used Blue Star Mochiko and mori-nu silken soft tofu. Usually, 3 to 5 dangos (traditionally 5) are used per skewer. It is shockingly easy, requiring only four basic ingredients. Hello! Put on low heat, stir constantly, and cook until sauce thickens. This popular little variation is often made as sweet little balls of mochi on a skewer, then covered in delicious sauce or anko. I don’t understand. Good Food DealReceive a free Graze box delivered straight to your door. When they are done (brownled slightly) take them off and let the cool on a wire rack. (adsbygoogle = window.adsbygoogle || []).push({}); firm tofu - water Syrup: - 1 Tbs Kikkoman Soy sauce - 1 Tbs Mirin - 1 Tbs sugar/brown sugar. Vanessa, Mitarashi dango is super easy to make, and they taste amazing! I know thre are a lot of kinds, like slik, or firm. Copyright © 2012 - Japanese Cooking 101. Heat 2 1 â 2 tablespoons (37.0 ml) (10 grams) of corn starch, 1/2 cup (104 grams) of sugar, 5 tablespoons (74 mL) of soy sauce, and ⦠Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. Shiratamako, which can be found at Japanese grocery stores, works just fine too. We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. The glassy glaze has a pleasant sweet-salty flavor. Mitarashi dango is a type of Japanese sweet. Enjoy!! The order doesn't really matter but it's more traditional in Japan to put the green one on first, then the white, and finally, then the red. STEP 2. I live in Hawaii and buying Chi Chi Dango is expensive relative to the ingredients and ease of making. So I decided to find a recipe and make ⦠(adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. Mitarashi Dango Makes 3 small skewers 10 Tbsp (70g) Mochiko 4 Tbsp + 1 tsp (65g) Water Mitarashi Sauce (recipe below) Mix in mochiko and water in a small bowl until well combined. ((Mitarashi Sauce - sweet and savory sauce)) 1. There are a lot of questions and answers. Five will be red, five white, and the remaining five green. This tutorial video will teach you to make your very own skewered tofu Dango. Boil the 15 pieces of dough for about 2 to 3 minutes. This dango recipe only requires five ingredients and takes just 15 minutes to make. So delicious! Check it out! Now you should have 15 parts of dough. How to make Sauce: Take all the ingredients and mix them well in a pot. To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. Make a round ball with the dough. I absolutely love your site! For the regular dango, dip three donut holes at a time: one green, one white, and one pink. Make the dango dough. Lastly, add lemon juice to flavor the white icing, and mix until combined. Dango, dango, dango! Introduction: How to Make Mitarashi Dango (Japanese Sweet Dumpling) Makes 27 dango. It’s never a good texture, never good at all. Kabocha dango doesn't use rice flour, mix in potato starch instead to make the chewy texture.