Step 1: Gather Ingredients and Supplies
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
For making the dumpling dough
Plastic Stirring Spoon
For making the dumplings
For making the sauce
Step 2: Making the Dough
Slowly pour water in and stir with the plastic spoon until soft and squishy but firm texture.
Place on the cornstarch covered large plate and knead.
Step 3: Getting the Dumplings Ready for Cooking
Before you start to shape your dango, begin to boil some water.
Fill the pot mostly full and set it on the stove on med-high heat.
While the water is heating up, roll the dough in your hands into small equally proportioned balls.
Step 4: Cooking the Dango.
While the dango is cooking prepare some ice water in the medium bowl.
Boil it until they float. When they are floating allow them to cook about 2 minutes more.
Use the slotted spoon to remove the floating dango from the boiling water.
Immediately submerge the dango in the medium bowl of ice water.
Remove the dango from the ice water after they cool and transfer them to the large plate.
Step 5: Skewering, Grilling, and Making the Sauce
Put the griddle on the stove and set the temperature to medium.
While we wait for the griddle to heat up let's make the sauce.
Add the large measurement of water, sugar, and soy sauce to the small saucepan.
Meanwhile mix the cornstarch and small measurement of water together.
When the sugar dissolves into the soy sauce and water, add the cornstarch mixture to it.
Heat until the mixture thickens and take off of heat.
When the griddle is hot slightly grill the dango on both sides.
Step 6: Putting the Sauce Onto the Dango
You just made yourself some Kushi Dango!