Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tri-colored potato dango (for flower viewing ). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Sanshoku (tri-color) dango has a distinct appearance and is another popular type of dango. This type of dango is also called hanami dango (hanami means literally "looking at flowers" and refers specifically to cherry blossom viewing). Nowadays, many of these dango will be colored with dye. Закрыть.
Tri-Colored Potato Dango (For Flower Viewing ) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Tri-Colored Potato Dango (For Flower Viewing ) is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have tri-colored potato dango (for flower viewing ) using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Tri-Colored Potato Dango (For Flower Viewing ):
- Prepare 300 grams Potatoes
- Prepare 50 grams Fresh okara
- Prepare 1 tbsp ☆Katakuriko
- Get 1 tbsp ☆Grated cheese
- Prepare 1/2 tbsp ☆Mentsuyu
- Get 1 roughly 45 grams A: Mentaiko
- Prepare 1/2 tsp B: Dashida
- Get 1/2 tsp C: Matcha
- Prepare 1/2 tsp C: Kombu tea (or umeboshi kombu tea)
Sasa dango has two varieties: onna dango and otoko dango. The dango is wrapped in leaves of sasa for the purpose of preservation. Denpun dango (でんぷん団子) from Hokkaido is made from potato flour and baked with sweet boiled beans. Here is a picture of some tri color dangos that i made tonight.
Steps to make Tri-Colored Potato Dango (For Flower Viewing ):
- Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash.
- Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together.
- Mix the ☆ katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g).
- Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each.
- Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls.
- Skewer the dango balls. These haven't been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand.
- Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done.
They aren't perfect but this was the first time i made them so I am pretty proud of how they came out ^_^. Max per slot A tri-colored Dango that is a pure delight to look at. Available from Dango are sweet Japanese rice dumplings that come in various flavors, such as red bean paste Traditionally made during the sakura-viewing season, these dango get their name from hanami - the activity of cherry blossoms viewing (with "hana" meaning sakura flowers and "mi" - viewing). This is a recipe for Mitarashi Kushi Dango, a traditional wagashi (Japanese sweet) made of dumplings coated with a sweet soy sauce called mitarashi. Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings.
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