Introduction: 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
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
Step 2: Making the Dough
Mix the rice flour in the with the desired measurement of sugar if any.
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.
When your water is boiling plop in some of 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
Skewer the dango with the bamboo skewers.
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
Let the sauce cool then sauce the dango.
ENJOY!
You just made yourself some Kushi Dango!
Participated in the
Stuff on a Stick Contest
18 Comments
7 years ago
I cooked my dango for quite a while, and it never did float. Any ideas for what I could do?
11 years ago on Step 6
....fer sure!!
11 years ago on Introduction
Dango, dango, dango, dango, dango daikazoku!
11 years ago on Introduction
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!
Reply 11 years ago on Introduction
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.
12 years ago on Introduction
Adding a bit of rosewater or mint oil into the dough mixture can add a nice hint of summer!
12 years ago on Step 1
i have those same measuring cups. Well im 1 short now my mom melted the 1c.
Reply 12 years ago on Introduction
good thing you can use multiples of all the other cups or you'd be in trouble!
12 years ago on Introduction
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.
Reply 12 years ago on Introduction
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.
12 years ago on Step 1
Where do you get your rice flower?
Reply 12 years ago on Step 1
You can get them at most asian markets...
12 years ago on Introduction
This looks delicious! I am definitely going to try to get the ingredients for this next time I stop by an Asian food mart.
12 years ago on Step 6
These look fabulous! Definitely on my to-do list!
12 years ago on Introduction
Thanks to the both of you.
12 years ago on Introduction
Thank you for the compliment, I'm actually just waiting for it to be approved.
Reply 12 years ago on Introduction
Good luck for the stick comp, this one seems good, its the only one that isnt just something normal shoved on a stick
12 years ago on Introduction
Be sure to submit this to the Stuff on a Stick Contest!
Looks tasty! :D