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Mitarashi Kushi Dango

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.

Mitarashi Kushi Dango
Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.
Ingredients
  • 1 â…“ cup rice flour
  • ¾ cup hot water
For mitarashi sauce
  • ⅔ cup water
  • ½ cup sugar
  • 2½ tablespoons soy sauce
  • 1½ tablespoons cornflour, mixed with 1½ tablespoons of water
also needed
  • bamboo skewers
Instructions
  1. Put rice flour in a bowl. Gradually pour hot water over the rice flour. Mix it using a spatula until combined.
  2. Knead the dough with hands until smooth. Divide the dough into small pieces and roll into small balls.
  3. Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
  4. Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
To make mitarashi sauce
  1. Mix water, sugar, and soy sauce in a sauce pan. Bring to a boil on medium heat.
  2. Pour the cornflour mixture in the sauce, stirring well. Bring to a boil again and stop the heat.
  3. Grill the skewered dumplings until slightly grill-marked. Brush mitarashi sauce over dumplings.

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