Dango (Sweet Japanese Dumplings)

Submitted by Derry Quinn

"Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Yields: 6-10 Dango
• Serves: 4-6

ingredients

• DANGO

• 1 1⁄3 cups mochiko sweet rice flour
• 3⁄4 cup warm water
• potato starch or cornstarch

• SAUCE

• 3⁄4 - 1 cup water
• 1⁄2 cup sugar
• 2 tablespoons soy sauce
• 1 1⁄2 tablespoons katakuriko
• 1 1⁄2 tablespoons water

directions

1. Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
2. Knead the dough well.
3. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
4. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
5. When they are done (brownled slightly) take them off and let the cool on a wire rack.
6. Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
7. Combine the Katakuriko with the small tablespoon and a half of water.
8. When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
9. Grill the dango slightly and add the sauce to taste.
10. YUM! Anime-licous!

Reviews

[willowstar22]

No offense, but other than the sauce, this recipe just didn't work at all. After doing research, I found that you can't make good dango with only mochiko. It won't hold together like it should. Not to mention that it sticks to EVERYTHING. In order to make good dango, you have to use joshinko to make the dough firm enough to hold its shape and stay desperate when you pull it apart.