Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, make mitarashi dango dumplings with mashed leftover rice. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. The dumplings are skewered on a bamboo stick and Mitarashi Dango was originated from the Kamo Mitarashi Tea House in Kyoto. Follow our easy recipe to make DANGO from scratch!
Make Mitarashi Dango Dumplings with Mashed Leftover Rice is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Make Mitarashi Dango Dumplings with Mashed Leftover Rice is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook make mitarashi dango dumplings with mashed leftover rice using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Make Mitarashi Dango Dumplings with Mashed Leftover Rice:
- Make ready 200 grams Leftover rice
- Get 2 tbsp Katakuriko
- Get 2 tbsp Hot water
- Prepare 2 tbsp ●Soy sauce
- Make ready 2 tbsp ●Sugar
- Take 2 tsp ●Katakuriko
- Take 100 ml ●Water
Round dumplings are generally called dango, and kushi dango means This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short-grain rice, and Joshinko is from regular short-grain Japanese rice. In a bowl combine the rice flours. Mitarashi dango mochi (dumplings with sweet soy sauce glaze) is one of classic Japanese sweets Wagashi, made from plant-based ingredients, it is a vegan sweets. Mitarashi dango, however, are my absolute favorite traditional sweet.
Steps to make Make Mitarashi Dango Dumplings with Mashed Leftover Rice:
- Put left over rice in a plastic bag. Mash the rice. Using heavy-duty plastic bag will make it easier to remove the rice later.
- When the rice is mashed, add katakuriko and then rub in until the rice loses its shape.
- When the ingredients are mixed evenly and the rice pulverized, remove and shape into a rod.
- Tear the rod into pieces.
- Wet your hands and shape the pieces round. Stick a skewer through the pieces. It's easier to round the pieces if you squeeze each piece 4 to 5 times before rolling them between your palms.
- Cook in a steamer for 3 minutes. I used my microwave's steam mode on high for 5 minutes.
- Make the mitarashi sauce. Mix all ● ingredients and heat on low until it thickens.
- Coat the freshly steamed dango in sauce and they're ready to serve.
- The recipe name won't be true anymore, but you can use a food processor to mash the rice.
- Use your wet hands to knead the mixture after using the food processor.
They are not really that sweet really - that shiny caramel colored sauce (which is called mitarashi sauce) is sweet and savory at the same time. It goes perfectly with the bland, slightly chewy dango or dumplings. ( Dango is the name. Mitarashi dango are Japanese dumplings served on bamboo skewers and coated with mitarashi sauce (sweet-salty glaze). Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (. Mitarashi dango, however, are my absolute favorite traditional.
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