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Dango (Rice dumplings)

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Dango are small boiled dumplings made of rice flour. They are often served on bamboo skewers. You can buy Dango at traditional Japanese sweets (Wagashi) shop, convenience stores and supermarkets in Japan. Dango are also served at special events. Tsukimi dango are eaten on the night of the full moon in Autumn to celebrate the harvest. Dango are also plated in the shape of pyramid and put in a place where you can see the full moon in the background. In this recipe, I make three kinds dango; Mitarashi dango, Yomogi dango and An-dango. Mitarashi dango are coated with a sauce made with soy sauce, sugar and potato starch. Yomogi dango are made of aromatic herb yomogi mixed in the dough and has beautiful green color. An-dango are made of plain dango with red bean paste on top. Enjoy the video and please try it out!!!
Ingredients (8 sticks):

200g Shiratamako
1 Cup (200ml)  Water
1g  Yomogi powder

(A)
30g  Sugar
2 Tbsp (30ml)  Soy sauce
1 Tbsp (15ml)  Potato starch
1 Tbsp (15ml)  Water

Directions:

1. Separate shiratamako into two portions. Add Yomogi powder in one bowl.

2. Pour water in shiratamako and knead until it becomes same texture as ear robe. Make small balls.

3. Pour water and knead the mochi with yomogi powder. Make small balls.

4. (Mitarashi sauce) Add sugar, soy sauce, potato starch and water in a bowl. Mix well.
Then, microwave for 50 seconds (600W).

5. Put mochi in a boiling water for 2 minutes. Take out mochi and put in a cold water.

6. Put yomogi mochi in a boiling water for 2 minutes. Take out mochi and put in a cold water.

7. Make dango with using skewer. Do the same to make yomogi dango.

8. Put mitarashi sauce on each dango. Then, put anko (red bean paste) on each dango.

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