|Nutritional Guidelines (per serving)|
|Servings: 5 Skewers (5 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 93g||34%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango are coated with a sweet soy sauce are called mitarashi. Usually, 3 to 5 dangos (traditionally 5) are used per skewer. Mitarashi Kushi Dango originated in the Kamo Mitarashi Tea House in Kyoto. This recipe is quick and easy.
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. These flours give different textures. When you make dango with the only shiratamako, the texture tends to be too soft. Therefore, Joshinko is added to make the right dango texture. Of course, you can make dango with shiratamako only. It's just personal preference.
If you like anko (sweet red bean paste), you can put your homemade ankoon on top of the dango.
3 Ways to Store Dango
- After you form the round dangos, put them in a single layer in airtight container. They can safely be frozen for up to a month. When you use them, boil the frozen dango without defrosting.
- After cooling down, pat the dangos dry and pack into the airtight container. Make sure they are not sticking to each other. They can be safely frozen for up to a month. When you use them, microwave them until they are at room temperature.
- You can save them in ice water for a few hours, or in water kept in the refrigerator.
- 1 1/3 cup joshinko (rice flour)
- 1 1/3 cup shiratamako/mochiko (Sweet Rice /Glutinous Rice Flour)
- 3/4 cup hot water
- 2/3 cup water
- 1/2 cup sugar
- 2 1/2 tbsp. soy sauce
- 1 1/2 tbsp. katakuriko starch or cornstarch, mixed with 1 1/2 tbsp. of water
- 5 bamboo skewers
Combine shiratamako, joshinko, and 2 tbsp. sugar in a bowl.
Gradually pour hot water over the combination. Stir in hot water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "earlobe."
Mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (3 or 4 dumplings for a skewer)
To make mitarashi sauce, mix water, sugar, and soy sauce in a saucepan.
Bring to a boil over medium heat.
Pour the katakuriko starch mixture into the sauce, stirring well.
Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush the mitarashi sauce over dumplings.