Dango (Sweet Japanese Dumplings)

Recipe by Derry Quinn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 6-10 Dango
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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