Dango Recipe

Dango is one of the traditional and popular dishes of Japanese cuisine, which are small balls made from rice flour. Usually, the eastern delicacy is served strung on a stick, accompanied by sauce. Depending on the sauce, several varieties of this dish are distinguished: dandruff - tricolor dango, an-dango - served with red bean sauce, mitarashi-dango - covered with syrup, soy sauce, starch and sugar, tandango-dango - flavored with green tea .

Let's consider with you how to make dango at home and surprise everyone with their culinary abilities and skills.

Mitarashi-dango - recipe

Ingredients:

For dango:

• rice flour - 1 item;
• boiled cold water - 100 ml;
• granulated sugar - to taste.

For sauce:

• soy sauce - 50 ml;
• boiled water - 100 ml;
• granulated sugar - to taste;
• potato starch - 2 tsp.

Preparation

To make a dough for dough, we need to boil water first. Then, in a small bowl, pour in rice flour and pour in a little water, constantly stirring the corolla until a homogeneous mass that should resemble the consistency of clay: do not stick to your hands and do not fall apart into pieces. When the mixture becomes homogeneous, proceed to the formation of identical balls of about the size of a walnut. Next, you need to weld the dango for a couple for about 20 minutes. If you do not have a steamer near you, you can throw the balls into boiling water. The main thing is to make sure that the dango does not fall apart during cooking and does not lose its original shape. While the dango is being prepared, we are with you, without wasting any time, we will prepare the sauce. To do this, pour the potato starch with a glass of cold boiled water and leave to infuse for about 10 minutes. Then, at the end of the prescribed time, add soy sauce to the water and put sugar to taste. Both are best not to be regretted, because it is these ingredients that make the seasoning more spicy and flavorful. The resulting mass is heated in a microwave oven or on a stove, without waiting until it boils, as the boiled sauce may not thicken properly. For a uniform thickening, always stir the mixture with a whisk or a spoon.

When the mitarashi-dango is ready, carefully lay them out on a dish, pour over the cooked soy sauce on top and start eating.

Along with the ayakodon and rolls with salmon , dango is practically a national dish of Japanese, served from local restaurants, to street food tents. Do not miss the chance to try this simple and original dish and have a nice appetite!