Easiest Way to Cook Perfect Delicious Mitarashi Dango With Thick Sauce

Bobby Harrison
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Easiest Way to Cook Perfect Delicious Mitarashi Dango With Thick Sauce
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Easiest Way to Cook Perfect Delicious Mitarashi Dango With Thick Sauce Delicious, fresh and tasty.

Delicious Mitarashi Dango With Thick Sauce. Mitarashi dango are skewered balls of mochi covered in a sweet soy sauce glaze. They are a delicious Japanese snack that you can buy almost anywhere in. Mitarashi Dango was originated from the Kamo Mitarashi Tea House in Kyoto.

Mine didn't turn out nearly so pretty, but they were quite delicious.

Any tips on how to keep them spherical?

Mine turned into circular blobs once they touched the bottom of the pot.

You can have Delicious Mitarashi Dango With Thick Sauce using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Delicious Mitarashi Dango With Thick Sauce

  1. Prepare 100 grams of ☆Shiratamako.

  2. It’s 90 ml of ☆Water.

  3. Prepare 60 ml of Soy sauce.

  4. Prepare 40 ml of Mirin.

  5. It’s 120 grams of Sugar.

  6. It’s 120 ml of Water.

  7. It’s 2 tbsp of ★Katakuriko.

  8. Prepare 4 tbsp of ★Water.

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

Round dumplings are generally called dango, and kushi dango means skewered Therefore, Joshinko is added to make the right dango texture.

Of course, you can make dango with shiratamako only.

Make yummy sweet and delicious mitarashi dango balls for your friends and family with our easy to follow Mitarashi dango is a mochi based traditional Japanese dessert that is served for a variety of Mix together the ingredients of the syrup in a small pot.

Delicious Mitarashi Dango With Thick Sauce step by step

  1. Mix the ☆ shiratamako and water, and knead until your desired consistency. Roll into your desired sizes, and drop into boiling water..

  2. When they have cooked, transfer to cold water (not listed) to cool. When cooled, drain the excess water..

  3. Combine the soy sauce, mirin, sugar, and water in a small pot, and simmer. When the sugar has dissolved, mix in the ★ katakuriko dissolved in water. Simmer over low heat until the sauce becomes thick..

  4. Serve the dango in a bowl, pour the Step 3 sauce on top, and done..

  5. Store the sauce in a Ziploc container, and keep in the fridge. It will keep for 3-4 day. You just need to microwave it..

Heat over low heat until syrup is thick.

Mitarashi Dango is one of the many very traditional Japanese Mochi sweets.

Small round Mochi balls are skewered on bamboo sticks and covered with a Skewered Mochi balls are grilled and browned first, then a Soy Sauce based sweet sauce is poured over.

Saltiness and a pleasant savory smell of.

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