About This Dish
Mitarashi dango is a type of dango skewered onto sticks in groups of 3–5 (traditionally 5) and covered with a sweet soy sauce glaze. The chewy texture and sweetness will be a perfect afternoon snack.
Ingredients:
[Dango dough]
120g Rice Flour
(https://amzn.to/37p7Fz8 )
120g Silken Tofu
(https://amzn.to/37fWB7k )
50g Sugar
(https://amzn.to/2NiwJ4z)
[Sauce]
30g Sugar
(https://amzn.to/2NiwJ4z)
15g Soy Sauce
(https://amzn.to/32HqbjO)
80g Mirin
(https://amzn.to/2mbJiCy)
13g Cornstarch
(https://amzn.to/37rM4Gj )
150ml Water
Steps:
[dango dough]
1. Add silken tofu, tapioca starch powder and sugar. Knead them together until it is as firm as like earlobe.
2. Shape the dango dough into a ball (bite size)
3. Boil water and drop in the dango dough
4. Wait until the dango dough floats.
5. Scoop the floating dango dough and put in the iced water for a minute
[dango sauce]
1. Add sugar, mirin, soy sauce and cornstarch in a pan and mix them all together
2. Turn on the heat and simmer until it thickens. Make sure to keep stirring
