Recipe: Perfect Round Kushi-Dango for Moon-Viewing Parties

Recipe: Perfect Round Kushi-Dango for Moon-Viewing Parties Delicious, fresh and tasty.

Round Kushi-Dango for Moon-Viewing Parties. Pour water into the dangoko (if you 're mixing in the sugar, add it at this point). Mix it together with a wooden spatula, and knead with your hands. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet).

Dango on skewers are always sold at spring/summer festivals and moon viewing parties in Japan.

Kushi Dango ou Mitarashi Dango - bolinha de mochi no espeto é o nosso doce tradicional japonês de hoje.

Before you start to shape your dango, begin to boil some water.

You can cook Round Kushi-Dango for Moon-Viewing Parties using 9 ingredients and 13 steps. Here is how you cook it.

Ingredients of Round Kushi-Dango for Moon-Viewing Parties

1. Prepare of Dango:.

2. Prepare of Dangoko.

3. It’s of Water.

4. Prepare of Sugar.

5. You need of Mitarashi sauce:.

6. You need of Soy sauce.

7. It’s of Castor sugar.

8. It’s of Katakuriko.

9. It’s of Water.

Fill the pot mostly full and set it on the stove on med-high heat.

While the water is heating up, roll the dough in your hands into small equally I cooked my dango for quite a while, and it never did float.

Any ideas for what I could do?

Dango (団子) is a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi.

Round Kushi-Dango for Moon-Viewing Parties instructions

1. Pour water into the dangoko (if youre mixing in the sugar, add it at this point). Mix it together with a wooden spatula, and knead with your hands..

2. Knead until its about the same consistency as your earlobes..

3. Once youre done kneading, roll it up into balls (about 18 g each). Drop into boiling water. After the dango float up to the water's surface, simmer them for five more minutes..

4. When done, transfer them to cold water to let them cool down..

5. Once cooled, drain, and poke through with a skewer..

6. To make the mitarashi sauce, add the caster sugar and katakuriko into a pot, and mix until even. Add water to dissolve, then add the soy sauce. Heat and simmer until the mixture becomes thick and transparent..

7. Toast the dango lightly over a grilling rack. This step is optional..

8. Serve with lots of mitarashi sauce, and enjoy!.

9. Sesame Dango: Add lots of ground sesame seeds into the mitarashi sauce, and its done!.

10. Kinako: Combine equal amounts of kinako and caster sugar and coat the dango with the mixture. Adjust the sweetness to suit your taste..

11. Koshi-An: Add sugar to powdered koshi-an, and adjust to your preferred consistency by adding hot water. Serve the dango with plenty of this powdered koshi-an, and enjoy!.

12. Edamame Paste: Mash some boiled edamame, and combine with caster sugar to make edamame paste. Serve the dango with plenty of this edamame paste, and enjoy!.

13. Yomogi and Tsubuan: Serve the yomogi dango with lots of tsubu-an and enjoy! Please refer to this recipe for tsubu-an -..

It generally is finished round shaped, three to five dango are often served on a skewer.

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Bring to the boil and slowly add flour and mix quickly.

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But the Japanese custom of holding special moon-viewing parties, in autumn in particular, dates Moon-Viewing Decorations.