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Picture of Kushi dango with Mitarashi sauce
Recently I have gotten into Japanese sweets and decided to make some dango. I see different ways on making these. Some of the ways I liked and others didn't turn out so well for me. So, I mixed it up a bit and combined my own way with the ways of the others that turned out well for me.

Step 1: Gather Ingredients and Supplies

Picture of Gather Ingredients and Supplies
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With anything you make in the kitchen you will need ingredients and cooking utensils to create it.

INGREDIENTS:

For the dumplings

1 1/3 cup Mochiko Sweet Rice Flour
1/4- 1/2 cup Sugar *optional (I add this to give the dumplings a sweeter taste themselves)
2/3- 3/4 cup Warm Water


For the sauce

1 cup Water
1/2 cup Sugar
2 Tbsp Soy Sauce
1 1/2 Tbsp Cornstarch
1 1/2 Tbsp Water


SUPPLIES

For making the dumpling dough

Large Bowl
Plastic Stirring Spoon
Measuring Cups

For making the dumplings

Medium Pot
Medium Bowl
Griddle
Slotted Spoon
Large Plate
bamboo skewers

For making the sauce

Small Saucepan
Measuring Cups
Measuring Spoons
Wooden Spoon

 
chipper353 years ago
....fer sure!!
Dango, dango, dango, dango, dango daikazoku!
Kubuntu4 years ago
I tried this recipe! Mine didn't turn out nearly so pretty, but they were quite delicious.

Any tips on how to keep them spherical? Mine turned into circular blobs once they touched the bottom of the pot.

Also, I seem to have an excess of sauce. I only used about half of what I made. Is it supposed to be a light glaze or more like a soak...?

Thanks for the great instructable!
Crystalline_Chaos (author)  Kubuntu3 years ago
Adding less water when making the dough would make them stay more spherical. Sometimes it seems like you aren't adding enough, but then when you add more it becomes soupy. Just add a little at a time and stir it for a while 'till you are sure that you haven't added enough. Then you can add more. If you do accidentally add too much, you can compensate with more Sweet Rice Flour, if you have more to spare. Yes, I have the same problem with the sauce, the recipe does make quite a lot. I see some recipes where the dango is almost drenched in the sauce and some where it is just a coating. As for my suggestion, it's preference, just do as you see fit. You could also find something else to use the sauce for if you'd like. I often wonder if it would make a good marinade for meats or a dipping sauce.
You are very welcome, and thank you for taking the time to read and try it out for youself.
TANZMEISTER5 years ago
Adding a bit of rosewater or mint oil into the dough mixture can add a nice hint of summer!
i have those same measuring cups. Well im 1 short now my mom melted the 1c.
good thing you can use multiples of all the other cups or you'd be in trouble!
could i use all purpose flour instead of rice flour? and i will try these out as soon as i get the chance they look awesome.
You cannot use all purpose (wheat) flour to make anything remotely close to what is presented in the instrucatable. However, that being said, using all purpose flour makes a delicious dumpling as well. But it won't have the taste/texture/mouthfeel/delicacy of the rice flour.
theouro5 years ago
Where do you get your rice flower?
You can get them at most asian markets...
Tomcat945 years ago
This looks delicious! I am definitely going to try to get the ingredients for this next time I stop by an Asian food mart.
democleis5 years ago
These look fabulous! Definitely on my to-do list!
Crystalline_Chaos (author) 5 years ago
Thanks to the both of you.
Crystalline_Chaos (author) 5 years ago
Thank you for the compliment, I'm actually just waiting for it to be approved.
Good luck for the stick comp, this one seems good, its the only one that isnt just something normal shoved on a stick
Joe Martin5 years ago
Be sure to submit this to the Stuff on a Stick Contest!

Looks tasty! :D