How to Prepare Perfect Tri-Colored Potato Dango (For Flower Viewing )

How to Prepare Perfect Tri-Colored Potato Dango (For Flower Viewing ) Delicious, fresh and tasty.

Tri-Colored Potato Dango (For Flower Viewing ). Korokke Japanese potato croquettes - how to make delicious "hoku hoku" korokke!? 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).

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Hey.its been a while since i've posted heheh but im back with another question How do you make Tri-colored dango?

You know the red, green and white ones? i see them in anime all the time and i cant really seem to find a recipe online i only find the hot dango recipe (which is the white dumplings.

You can have Tri-Colored Potato Dango (For Flower Viewing ) using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tri-Colored Potato Dango (For Flower Viewing )

1. You need 300 grams of Potatoes.

2. You need 50 grams of Fresh okara.

3. You need 1 tbsp of ☆Katakuriko.

4. You need 1 tbsp of ☆Grated cheese.

5. It’s 1/2 tbsp of ☆Mentsuyu.

6. Prepare 1 of roughly 45 grams A: Mentaiko.

7. You need 1/2 tsp of B: Dashida.

8. You need 1/2 tsp of C: Matcha.

9. You need 1/2 tsp of C: Kombu tea (or umeboshi kombu tea).

Max per slot A tri-colored Dango that is a pure delight to look at.

Available from Here is a picture of some tri color dangos that i made tonight.

They aren't perfect but this was the first time i made them so I am pretty proud of how they came out ^_^.

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).

Tri-Colored Potato Dango (For Flower Viewing ) step by step

1. Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash..

2. Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together..

3. 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)..

4. 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..

5. Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls..

6. Skewer the dango balls. These havent been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand..

7. Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done..

Sasa dango has two varieties: onna dango and otoko dango.

The dango is wrapped in leaves of sasa for the purpose of preservation.

Sour cream, for garnish. - Botchan dango has three colors. - Denpun dango from Hokkaido is made from potato flour and baked with sweet boiled beans. - Hanami Dango also has three colors, and is traditionally made during Sakura-viewing season, hence the name (Hanami means "flower viewing"; hana meaning.

Mitarashi Dango is a traditional Japanese rice dumpling skewered on a bamboo stick and covered in a sweet soy glaze.

Mitarashi Dango was originated from the Kamo Mitarashi Tea House in Kyoto.