Step-by-Step Guide to Make Homemade Mitarashi Dango

Mitarashi Dango. Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. What I like about Mitarashi Dango are its contrasting textures and flavors. This video will show you how to make Mitarashi Dango, small round Mochi balls skewed on bamboo sticks and covered with a gooey sweet and salty brown sauce. • Mitarashi Dango is one of the many very traditional Japanese Mochi sweets.

Mitarashi Kushi Dango originated in the. This is my first time seeing tofu used as a dango ingredient; i am interested in trying it out! Mitarashi dango, however, are my absolute favorite traditional sweet. You can have Mitarashi Dango using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mitarashi Dango

1. It's 6 tbsp of glutinous rice flour.
2. It's 2 tbsp of rice flour.
3. You need 100 ml of water.
4. Prepare of Food coloring of your choice.
5. It's of Water for boiling.
6. You need of For sauce:.
7. You need 3 tbsp of sugar.
8. You need 1 tbsp of shoyu.
9. You need 100 ml of water.
10. Prepare 1 tbsp of katakuriko dissolved in 1-2 tbsp of water.

Lihat juga resep Pandango (Mitarashi Panda Dango) enak lainnya. Mitarashi dango is a popular Japanese treat which consists of skewered rice cakes covered in a sweet, sticky soy sauce glaze. They are traditionally made with five round cakes. Sweet Japanese dango dumpling "Mitarashi Dango" recipe with tofu step by step photos and an Name : Mitarashi Dango(みたらしだんご) Location : Matsubara Street(Kiyomizu-dera Street), Kyoto.

Mitarashi Dango step by step

1. Combine all flour and 100 ml of water. Knead well. If it is too sticky, add more flour. If it is too solid, add more water..
2. I divided the dough and colored one part red..
3. Here's the fun part! Boil the water (about 1-1.5 liters) while shaping the dough into whatever form you fancy. The traditional shape is round, but I like to play around. Once you finish shaping the dough, plunge it into the boiling water..
4. Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are..
5. How to make the sauce: combine sugar, shoyu, and water until the sugar is dissolved. Add katakuriko slurry bit by bit so it won't clump. When the mixture is boiling, reduce the heat and continue stirring for about three minutes until the mixture thickens..
6. Pour over the dango, and serve!.

It is characterized by its glassy glaze and. Mitarashi Dango is a Japanese sweet with mochi (rice cake) and thick, sweet sauce. It is originally from my hometown, Kyoto, but you can find it everywhere in Japan—even convenience stores. #art #japanese food #dango #sanshoku dango #mitarashi dango #food #myart #mine. Want to see more posts tagged #mitarashi dango? Mitarashi Dango (みたらし団子、御手洗団子) is a Japanese treat originating from Kyoto that is a type of skewered dango which has been covered in sweet soy sauce.