御手洗団子みたらしだんご
Mitarashi Dango / Rice Dumpling with Teriyaki-teste Sauce

Mitarashi Dango The white dumplings in the photo are standard type, while the green ones are arranged with green tea flavor. The Mitarashi sauce is very similar to the taste of Teriyaki sauce. So, this sweet seems to be popular for everyone from every country. I usually make it for potluck party because it is very easy and fast to cook. (Cooking Time: about 30 minutes)

Ingredients (for 30 eaches)
Dango
上新粉じょうしんこ
Jou-Shinko /Rice Flour
200 g
Sugar (white granulated)50 g
Hot Waterabout 200 mL
Mitarashi Sauce
醤油しょうゆ
Syou-yu / Soy Sauce
2 tbs.
味醂みりん
Mirin /Sweet Rice Wine
2 tbs.
Sugar (molasses or dark-brown sugar)1 tbs.
出汁だし
Dashi /Japanese stock
200 mL
片栗粉かたくりこ
Katakuri-ko /Potato Starch mixed with water
1 tbs. of powder + 1 tbs. of water

Directions

  1. Mix Jou-Shinko and sugar well in a bowl and mix hot water bit by bit using a spatula. When the dry powders disappear, knead the dough well with your hands until it becomes as soft as your earlobe. Please beware against burning yourself by the hot dough.
  2. Divide the dough into small dumplings with 1 inch in diameter.
  3. Boil a large amount of water well in a pot. Put some of the dumplings into the boiled water and boil them well. Keep boiling 2 or 3 minutes after they rise to the water surface.
  4. Pick them up and strain off the water from them. Put the dumpling on a dish. Repeat the boiling process for the rest of the raw dumplings.
  5. During boiling the dumplings, mix soy sauce, Mirin, sugar and Dashi stock in a sauce pan and heat the mixture until the sugar dissolves.
  6. Turn the heating off and add the mixture of potato starch and water into the sauce pan immediately. Mix them well until the sauce becomes thick.
  7. Pour the sauce onto the dumplings, and serve.

Notes & Arrangements

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