How to Make Delicious Make Mitarashi Dango Dumplings with Mashed Leftover Rice

How to Make Delicious Make Mitarashi Dango Dumplings with Mashed Leftover Rice Delicious, fresh and tasty.

Make Mitarashi Dango Dumplings with Mashed Leftover Rice. 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. Today, we are going to share with you how to make MITARASHI DANGO(Sweet Rice Dumpling)!!

Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet).

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.

You can cook Make Mitarashi Dango Dumplings with Mashed Leftover Rice using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Make Mitarashi Dango Dumplings with Mashed Leftover Rice

1. You need 200 grams of Leftover rice.

2. You need 2 tbsp of Katakuriko.

3. You need 2 tbsp of Hot water.

4. Prepare 2 tbsp of ●Soy sauce.

5. You need 2 tbsp of ●Sugar.

6. You need 2 tsp of ●Katakuriko.

7. You need 100 ml of ●Water.

Mitarashi dango, however, are my absolute favorite traditional sweet.

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.

Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.

Make Mitarashi Dango Dumplings with Mashed Leftover Rice step by step

1. 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..

2. When the rice is mashed, add katakuriko and then rub in until the rice loses its shape..

3. When the ingredients are mixed evenly and the rice pulverized, remove and shape into a rod..

4. Tear the rod into pieces..

5. Wet your hands and shape the pieces round. Stick a skewer through the pieces. Its easier to round the pieces if you squeeze each piece 4 to 5 times before rolling them between your palms..

6. Cook in a steamer for 3 minutes. I used my microwaves steam mode on high for 5 minutes..

7. Make the mitarashi sauce. Mix all ● ingredients and heat on low until it thickens..

8. Coat the freshly steamed dango in sauce and theyre ready to serve..

9. The recipe name wont be true anymore, but you can use a food processor to mash the rice..

10. Use your wet hands to knead the mixture after using the food processor..

While you're grilling the dumplings, make the mitarashi sauce.

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 (.

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

It is often served with green tea.