Ahh thats sounds super. I’m going to try other shops to find the right flours now that I know I can make them. My little sister and I just made a bunch- our first time, too! The only thing I might do differently next time is add a little vanilla to the dough to add some flavor and maybe a little more sugar. If you buy Japanese kind, it uses Japanese short grain rice, instead of Chinese long grain rice, so it’s closer to the right Japanese mochi texture. ‘Mitarashi Dango’ are plain dumplings … So that might be your only option for now. I’ve made dango using this recipe twice already and they’ve turned out pretty good. Here is the most popular ‘Mitarashi Dango’ recipe. Can I oven grill it instead of placing it on the direct heat?If it is possible,please tellme how to. The texture should be like ear lobe, and if it’s too loose/soft, the amount of water is too much. My daughter requested me a recipe of ‘Dango’, Japanese dumplings made from Japanese Glutinous Rice Flour. For the Dango: 1 1/3 cup joshinko, rice flour; 1 1/3 cup shiratamako/mochiko, sweet rice /glutinous rice flour; 2 tablespoons sugar; 3/4 cup hot water; For the Mitarashi Sauce: 2/3 cup water; 1/2 cup sugar; 2 1/2 tbsp. are skewered on a stick and covered in a sweet soy glaze. Easy recipe including sweet soy sauce recipe. Serve the Dango with green tea. Bye and thanks again???? per pack so can’t try that flavour ice cream unfortunately. Recipe & Video: Mitarashi Dango. I’ll try to find an online source that can carry shiratamako. You’re welcome! hi i found a local store near me that sells rice flour (i didnt know because i dont really go there. My dough never formed. Im japanese food lover and your web help me a lot to cooking many japanese food in easy way There are so many different types of Dango in different regions in Japan. I was wondering what I could substitute mirin with for this recipe? Sorry for the confusion. This is their site http://www.anibee.tv/news/id/otaku-update/4819/resep-dan-cara-membuat-mitarashi-dango. I absolutely love your recipes! Use of this website is subject to mandatory arbitration and other terms and conditions, select. . If you’re looking for something in-person, you can do a quick search for Asian grocery chains that operate in Australia. And it’s pretty easy to make if you have all the ingredients. These dumplings (yes, dumplings!) I live in a rural area. Skewer three pieces into a bamboo skewer. The Cook November 28, 2013 Doughnut Recipes. , Hey, for the dango ko version, is it 100g or 200g of flour? Welcome to my blog! We love making these and I hope you and your brother enjoy this recipe. Aug 9, 2019 - Sweet Japanese Dango dumpling "Mitarashi Dango" recipe with tofu. What I like about this dish is that it is quite satisfying without being overly sweet. I personally like your recipe more. Change up your snack game with bear-shaped sweet rice dumplings coated in a yummy soy sauce glaze. Home Share Recipe FAQ Contact HubGarden Login Join our Facebook Group to share recipes and cooking advice. I’m sure these are much better! I was making it with only the mochiko and I cooked mine a little bit shorter than 6 minutes. There are so many different types of Dango in different regions in Japan. we have something like that in the philippines but we dredge it in shredded coconut and white sugar..will try it with the sweet soy sauce,it sounds interesting. Here’s a result from eBay for Australia: http://www.ebay.com.au/itm/Japanese-Glutinous-Rice-Flour-Shiratamako-/221706117787?pt=LH_DefaultDomain_0&hash=item339eb6e29b, And another: http://www.ebay.com.au/itm/Yamamoto-Japanese-Rice-Flour-SHIRATAMA-KO-130g-From-Japan-/121241248618?pt=LH_DefaultDomain_0&hash=item1c3a8aa36a, I’m not sure about this one, maybe Nami could shed some light on whether it could be used: http://www.ebay.com.au/itm/Japanese-Food-Yamamoto-Japanese-Rice-Flour-DANGO-KO-150g-From-Japan-/111244354396?pt=LH_DefaultDomain_0&hash=item19e6ae235c. When I finally tasted them (I was waiting for the homemade miso soup I was making to heat up), they were so good that I wished I had made more (I only made enough for two skewers). You may not notice the difference if you haven’t eaten one in Japan and taste may be okay. Rilakkuma Mitarashi Dango… Once the dumplings are cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick). My recommendation is equal proportion: 50-50 ratio for both flours. Easy Recipes. If so, should I keep it out or refrigerate? You will have 16 equal-sized balls. I’m very sorry for my late response (I’m in Japan now and spend less time in front of computer). do you might know why it taste like that? hi nami i just want to know the history of dango sticky rice balls ? Rilakkuma Mitarashi Dango. Does the rice flour (not glutinous) have to be a japanese one? Dango are also plated in the shape of pyramid and put in a place where you can see the full moon in the background. We usually use regular sugar, not powder sugar. Hi Alanna! Check out these recipes: Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. They taste different and the textures are different. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Wud let u know how it turns out. Was it bouncy texture? If you’re really so anxious to try this that you’ll get any rice flour, even if it’s not Japanese, I’d recommend to consider the experience an experiment and not get your hopes up too high. Regarding the soy sauce base sauce… it’s sweet, but has soy sauce flavor. I'll let you know later in the week how it goes! We omitted mirin and shiratamako (we only had regular blended rice flour) and just added extra rice flour and sugar. <3. Is Joshinko same as regular rice flour, eg KTC rice flour? Recipes by Diets. Hi Jun! FOOD. To achieve the perfect texture for the dumplings, you want to use the following two types of rice flours: My recommendation is equal proportion: 50-50 ratio for both flours. Matcha is pretty expensive where I am $371. . It might be too soft for “dango” texture. I finally got to make the dangos, but they came out with a floury taste(I didn’t grill it, I just boiled it). Oh, and the reason I did not buy the Items from the link above was due to the fact I Bought the Rice flour the day I received the Email and it is Out Of Stock. I usually stop at this consistency. or should i freeze them like you mentioned? It is originally from my hometown, Kyoto, but you can find it everywhere in Japan—even convenience stores. It is often served with green tea. Good recipe, the directions are very clear. Thanks for trying this recipe! Each tofu brand has different moisture in the tofu, so it’s best to add tofu slowly and check the texture. I’ll try it again. When you make dango with the only shiratamako, the texture tends to be too soft while dango made with the only Joshinko yields a very tough texture. Please note: it is possible that you may need less or more water depending on where you live. thanks oleander i really appreciate all the help. It’s possible the mitarashi sauce got caramelized too far and burnt? In the summers, it’s commonly served with shaved ice and ice cream. Nami< i live in Australia (perth) and would like to know where i could get my hands on some joshinko rice flour and some shiratamako/mochico ? =], No problem! THANK YOU!!!! You have to soak in water (after cooking) to keep for next day (but it can start to melt). Hello. The dough should be not too loose nor too firm (about the firmness of an earlobe). All New Recipes Chinese-style fried chicken topped with chopped scallions and sweet vinegar and soy sauce All you have to do is pour the sweet and sour leek … Tofu should be more than shiratamako. You can put the dango in water and keep in the fridge for a few hours, but if you use it next day, I recommend you to freeze them to keep freshness. Notify me of followup comments via e-mail. But dango has the perfect texture with that combination of regular rice flour and glutinous rice flour. I wish I grill this over a wood fire. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze. 2.5k. In the Beginning, I also mixed the flour and water instead of kneading. Thanks so much Nami! If you like sweet red bean paste (anko), you can put your homemade anko on top of the dango to enjoy too! The ingredients list has 24 bamboo skewers but “Divide into 2 equal pieces until you have 8 balls. There isn’t an Asian market near where I live and as I am only 12, I cannot drive. I found an article not too long ago that showed how to make rice cakes with water/flour and then putting them on an iron skillet and toasting them to cook. For the sauce, I used Bragg’s amino acids and some raw, organic agave syrup — it had a nice deep flavor and was less thick than the sauce you made, but I didn’t personally mind. Dumplings will stay on the bottom first but once they are cooked, they will float. Required fields are marked *. I guarantee you, that this mitarashi dango is as delicious as the one the famous Kamo mitarashi tea house serves. Arigatou Gozaimasu!! This was easy to make! The texture generally tends to be a little more ‘bouncy’. If you are making this sauce ahead, then stop a bit earlier because the sauce will thicken a bit more while it cools down. ), we were sent running with the tour guide before we missed our ride! But I have it on good authority she made kibi-dango for his journey to onigashima. I can’t tell if it counts as “dangoko” or not. Then replaces it with sweet fermented cassava (a traditional product used to make tapioca – a kind of “pancake / crepe” quite common in the country). Secondly, it’s useful to know how a recipe “should” taste before experimenting with other flours that may not have the same taste, consistency, feel, etc. Hey Nami! ! Thank you so much for trying this recipe! It’s glazed in a sweet and salty soy-based … It’ll save a lot of trouble that way. World Cuisine. A regular grillpan perhaps? . . That said, I’d strongly recommend against using a non-Japanese flour for the first time you make dango. Hi Emily! Slide 3-4 Dango balls onto each skewer. Since I can’t get japanese glutinous rice flour, and can only use that thailand brand of glutinous rice flour, could I mix that one with rice flour to have a more similar result? Yes. Can I also use Corn flour/Potato starch as a substitute for corn starch? If I make dango today and leave it in the fridge, can I eat it tomorrow? If you live in a cooler place, I’d leave it out. My Mom was from Sendai and I remember the “dango oji-chan” would come by with his cart with fresh shoyu dango!!! Delicious dango of various types can be savored at home with this easy recipe. I updated my recipe – it should be cook for 1 minute after dango starts to float. Hi! Mitarashi Dango is a traditional Japanese sweet that makes for a great snack. Did you use Shiratamako and Joshinko? They're as versatile as mochi and is often eaten on a skewer and comes in different types depending on the season. Just a tip: if they turn out a little grainy or not evenly elastic all the way through, then cook them a bit longer. Okay, as Oleander said below, the ingredient for the glutinous rice is different between Japanese brand and Thai (or Vietnamese or Chinese) brand. I am not sure what’s the best way and I’m sorry I’m not helpful here…, Is there any reason you have to freeze it? Thank you for this recipe!!! I’ll put it on my recipe list to share for the blog. Hope this helps! 100 g is about 200 ml. I can’t wait to try them out! I’ll let Fern know. I will give it a try too =] I will also search around for the stuff i need for the recipy from Nami because i also still want to taste it authentic ^.^ Thanks alot both of you for all the tips and support! , Thanks so much for your help, Oleander! That’s a good question…and I’m not sure as I’ve never tried it. I’m not sure where to get Mirin though – is it possible to replace it with something else? Japanese soy sauce and Chinese soy sauce taste different. Just like steamed rice made with long grain rice is different from short-grain rice in terms of smell, texture, or taste. Shape into a nice smooth round ball. Easy recipe including sweet soy sauce recipe. However, for someone like me who only eat Japanese dango/mochi desserts, I’d know if it’s made of other kind of glutinous rice. I've been looking at different recipes on here for Japanese dumplings and either people haven't had good luck with them or they are not too happy with the sauce. I have high hopes for this one, though. I have tried four different mitarashi dango recipes, all of which have failed. Is there a way to make it if you do not have a stovetop that has a direct flame? We hope this helps!. I also have a question; is my sauce supposed to have a stronger soy sauce taste or not? 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