[ad_1]
Mitarashi Dango (みたらし団子) is a kind of dango, candy rice dumplings, skewered onto a bamboo stick. Sometimes, three to 5 dumplings (historically 5) are on a skewer and coated with a candy soy sauce glaze.
It’s pretty straightforward to make these dango at dwelling. These chewy dumplings are mildly candy and get a touch of char from grilling. Once we brush the glaze over the dumplings, every chunk is gooey, savory, and satisfying with out being overly candy. You’ll love the contrasting textures and flavors. They make a enjoyable, scrumptious snack with a scorching cup of inexperienced tea.
Additionally, try my Hanami Dango and Shiratama Dango recipes!
Origin of Mitarashi Dango
Mitarashi dango originated from the Kamo Mitarashi Tea Home in Kyoto. The dango was considered made as an providing for the gods, and the identify was given after the bubbles of the mitarashi (御手洗), a font of purifying water positioned on the entrance of a well-known shrine within the metropolis. Road distributors in Kyoto began promoting dango as a snack, which rapidly gained recognition amongst many guests.
At this time you will discover mitarashi dango being bought at supermarkets, comfort shops, and specialty candy outlets throughout Japan.
Substances for Mitarashi Dango
To make an genuine dango, you will have the next components.
- A mix of joshinko and shiratamako (or dangoko as a substitute) – I’ll focus on additional on this matter under.
- Boiling water
- The scrumptious candy and savory glaze – soy sauce, sugar, mirin, potato starch (cornstarch)
The right way to Make Mitarashi Dango
The recipe card under guides you thru with detailed directions and step-by-step photos, however right here’s a fast abstract.
- To make the dough: Mix the joshinko and shiratamako (or dangoko) with (scorching) water. Knead the dough till mixed. The dough ought to have a texture of our “earlobe” (sure, it’s an odd expression, nevertheless it’s generally used when making wagashi, Japanese sweets). Divide the dough and kind into spherical dango balls.
- To cook dinner the dango: Prepare dinner the dango balls in boiling water. Switch to iced water and skewer 3 balls into every bamboo stick.
- Give a pleasant char: Use a kitchen torch or a frying pan to provide dango a pleasant char. You may skip this course of, however I feel dumplings with a grilled mark look extra scrumptious.
- To make the glaze: Mix the components in a saucepan and cook dinner the sauce till thickened.
- To serve: Drizzle the glaze on high of the dango. Serve instantly.
Find out about Japanese Glutinous Rice Flour and Rice Flour
To realize the proper texture for the dumplings, it’s worthwhile to use the next varieties of rice flour:
- Johshinko (上新粉) – a flour constructed from Japanese short-grain rice (uruchimai うるち米).
- Shiratamako (白玉粉) – a flour constructed from Japanese short-grain glutinous rice (mochigome もち米).
I like to recommend an equal proportion: 50–50 ratio for each flours. The mix will provide you with the bouncy, chewy however not too sticky texture. In case you just like the chewy mochi-like texture, you possibly can lower joshinko to 40% and improve shiratamako to 60%.
However be cautious to not improve the quantity of shiratamako an excessive amount of, because the dango will get too comfortable and the feel turns into extra like shiratama dango. The mitarashi dango must be firmer than the shiratama dango.
Once you go to a Japanese grocery retailer, you might discover the third sort of flour referred to as dangoko (団子粉), a mix of rice flour and glutinous rice flour (the ratio is as much as the producer).
You probably have bother discovering joshinko and shiratamako, dangoko is likely to be the best choice. The feel of dumplings made with dangoko is firmer and chewier.
The place to purchase johshinko and shiratamako?
Yow will discover these flours at your native Japanese grocery retailer or on Amazon. Some on-line Asian grocers could carry them.
Can I exploit mochiko instead of shiratamako and joshinko?
Though mochiko is just like shiratamako, it’s produced in a different way. Mochiko yields a really comfortable and tender texture, which is unsuitable for dango. Nevertheless, a reader has shared her expertise of attaining good outcomes by including a spoonful of cornstarch to mochiko.
How about Thai glutinous rice flour?
Thai glutinous rice flour is by no means the identical as Japanese glutinous rice flour. It won’t end up proper in any respect. To make the dango, you’ll want the flours I listed above.
FAQs
Q: Is it doable to make the dango just a few hours forward?
Certain you possibly can. Nevertheless, In case you prefer to maintain the feel softer and tender for an extended time, you possibly can add sugar to the flour at the beginning. The really useful quantity of sugar is 20% of the flour’s weight which is 40 grams.
In case you plan on making the sauce forward of time, take away it from the warmth earlier than the consistency will get too thick as a result of the moisture will evaporate and thicken the sauce because it cools.
Q: If I make an excessive amount of, can I retailer the leftover candy soy sauce?
Sure. Chances are you’ll retailer it within the fridge for two~3 days or freeze it. Reheat it within the microwave or warmth it up in a pot to take pleasure in it once more.
Extra Conventional Japanese Desserts & Sweets To Take pleasure in
Want to study extra about Japanese cooking? Join our free publication to obtain cooking ideas & recipe updates! And keep in contact with me on Fb, Pinterest, YouTube, and Instagram.
Mitarashi Dango
Servings: 5 skewers (16–17 balls per batch)
Substances
For the Dumplings Utilizing Joshinko and Shiratamako
For the Dumplings Utilizing Dangoko
Stop your display screen from going darkish
Directions
-
Collect the components for the dumplings. Joshinko (上新粉) is flour made with Japanese short-grain rice and shiratamako (白玉粉) is flour made with short-grain glutinous rice; they’re totally different from different Asian varieties. For extra particulars, see Notes on the finish of the recipe card. Joshinko and shiratamako are pictured on the left and dangoko (団子粉) is pictured on the best. Whichever you determine to make use of, the directions under are the identical.
-
Collect the components for the candy soy glaze. Soak the bamboo skewers in water. You can begin boiling a big pot of water on low warmth (see Step 8).
To Make the Rice Dumplings
-
Mix ⅔ cup joshinko (Japanese rice flour) and ¾ cup shiratamako (glutinous rice flour/candy rice flour) in a bowl. Utilizing chopsticks, combine all of it collectively till nicely blended. (In case you‘re making the dumplings utilizing dangoko, add 1⅓ cup dangoko (Japanese rice dumpling flour) as a substitute to a bowl.)
-
Stir in among the ⅔ cup boiling water, a bit bit at a time, whereas mixing with chopsticks. Please word: You may all the time add extra water so go along with a small addition. The dough must be on the dry aspect.(Or, stir in among the ⅔ cup water (chilly) for the dangoko, a bit bit at a time.)
-
When the flours begin to stick collectively and finally kind clumps, cease including water. Utilizing your arms, mix the dough into one ball.
-
Knead till the dough turns into clean. The feel is like squeezing an “earlobe“ (that’s how we describe the tenderness of this kind of mochi in Japanese).
-
Type the dough right into a ball. Divide the dough into 8 equal items.
-
Then divide every bit into 2 smaller items. You should have 16 equal-sized items of dough. I all the time prefer to weigh mine. Every ball must be 20 grams. You will have some further dough, however that’s okay.
-
Form every of the dough items right into a clean, spherical ball. If the dough is cracking or has some wrinkles, dip the tip of your finger in water and apply a small quantity of water to the cracked space to clean it out. You now have 16 equal-sized dumplings.
-
Simply earlier than cooking the dumplings, put together a bowl of iced water. As soon as the water within the pot is boiling, gently drop every dumpling into the pot with a clean, steady arm movement to keep away from splashing. Prepare dinner them all of sudden. Stir the balls often so that they maintain their spherical form and don‘t keep on with the underside of the pot.
-
The dumplings will keep close to the underside of the pot at first, however they’ll float as soon as cooked. After they rise to the highest, boil them for an extra 1–2 minutes.
-
Switch the dumplings to the bowl of iced water.
-
As soon as the dumplings have cooled, drain them nicely and switch them to a tray. Tip: Moist the tray so the dumplings don‘t stick.
-
Skewer three items onto a bamboo skewer. Proceed with the remainder of the dumplings and put aside.
To Make the Candy Soy Glaze
To Retailer
-
Possibility 1: After you kind the dough into spherical dumplings, you possibly can retailer the raw dumplings in a single layer in an hermetic container and freeze as much as a month. When prepared to make use of, boil the frozen dango with out defrosting first.
-
Possibility 2: After boiling and cooling the dumplings, pat them dry and pack them so that they don‘t contact one another into an hermetic container. Freeze as much as a month. When prepared to make use of, microwave or boil them till heat.
Notes
To maintain the Mitarashi Dango tender for an extended time: Including sugar to the dango dough will assist them keep softer. The really useful quantity of sugar is 20% of flour’s weight (which is 40 grams). In case you scale back the quantity, it won’t be as efficient.
Diet
Diet Information
Mitarashi Dango
Quantity per Serving
% Every day Worth*
* P.c Every day Values are based mostly on a 2000 calorie food plan.
[ad_2]