Steps to Make Award-winning A Touch of Japan: Mitarashi Dango to Make Even when Abroad
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Recipe of Super Quick Homemade A Touch of Japan: Mitarashi Dango to Make Even when Abroad. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from A Touch of Japan: Mitarashi Dango to Make Even when Abroad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare A Touch of Japan: Mitarashi Dango to Make Even when Abroad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make A Touch of Japan: Mitarashi Dango to Make Even when Abroad is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few ingredients. You can cook A Touch of Japan: Mitarashi Dango to Make Even when Abroad using 9 ingredients and 6 steps. Here is how you can achieve that.
One day, I suddenly had a craving for mitarashi dango, so I made it with ingredients I could obtain at a supermarket in Canada.
The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.
If you're in Japan, you can use shiratamako instead of mochiko. Recipe by catwoman.
Ingredients and spices that need to be Get to make A Touch of Japan: Mitarashi Dango to Make Even when Abroad:
- Mitarashi syrup
- 1 1/2 tbsp Soy sauce
- 4 tbsp Sugar
- 50 ml Water
- 1 tsp plus Katakuriko
- Dango dumpling
- 120 grams Mochiko
- 80 grams Rice flour
- 110 ml Water
Instructions to make A Touch of Japan: Mitarashi Dango to Make Even when Abroad
- The right is rice flour. In Canada, you can buy it at Bulk Barn or health food stores in your area. The bag on the right is glutinous rice flour. It usually says 水磨糯米粉 in Chinese.
- Add all ingredients for the dango into a bowl. Add water in small batches and knead until it becomes soft like earlobes.
- Roll the dough into small balls around the same size. So cute!
- Add all ingredients for the mitarashi sauce into a microwave safe bowl. Mix each time in 30 second increments. Repeat until the sauce becomes transparent.
- Boil water in a pot. Add the dango from Step 3 and boil. It's cooked when the dango floats up to the top, so scoop it up.
- Serve with lots of sauce from Step 4 and enjoy. They'll look cute if you roll them on a plate, or if you can place them on a bamboo skewer to imitate store-bought dango. I didn't have skewers around this time, so I served them with toothpicks. They look adorable presented this way, too.
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