Easy Dango Recipe

A Touch of Japan: Mitarashi Dango to Make Even when Abroad

Mitarashi Dango is a delightful Japanese treat that is perfect for satisfying your sweet tooth. This traditional dish consists of bite-sized rice dumplings skewered on bamboo sticks and topped with a sweet soy sauce glaze. Whether you’re in Japan or abroad, you can easily recreate this delicious dessert with our simple recipe.

Hanami Dango

Hanami Dango, also known as Sakura Dango, is a popular treat enjoyed during cherry blossom season in Japan. These colorful rice dumplings symbolize the beauty of spring and are often enjoyed during picnics under the cherry blossom trees. With our easy recipe, you can bring this festive treat into your own home.

Easy Dango Recipe

If you’re looking for a quick and easy dango recipe, look no further. Our simple recipe requires only a few basic ingredients and can be ready in no time. Whether you’re a beginner cook or an experienced chef, this easy dango recipe is sure to impress.

Dango is a versatile treat that can be enjoyed in various ways. Whether you prefer them plain, topped with a sweet glaze, or wrapped in a cherry blossom leaf, there are endless possibilities when it comes to serving dango. Get creative and experiment with different flavors and toppings to find your favorite combination.

How to Make Dango

Making dango from scratch is easier than you might think. With our step-by-step guide, you’ll be able to make delicious dango in no time. Whether you’re a beginner or an experienced cook, our detailed instructions will walk you through the process and ensure that your dango turns out perfectly every time.

Resep Kue Dango Jepang

Resep Kue Dango Jepang

11+ Dangos Rezept - NantichaRares

11+ Dangos Rezept - NantichaRares

Pin en Japanese Recipes

Pin en Japanese Recipes

Flying Dango From Kakko-ya at Genbikei Gorge Near Ichinoseki, Japan

Flying Dango From Kakko-ya at Genbikei Gorge Near Ichinoseki, Japan

Ingredients:

• 1 cup sweet rice flour
• 1/4 cup sugar
• 1/4 cup water
• Sweet soy sauce or Mitarashi sauce for topping
• Bamboo skewers

Instructions:

1. In a bowl, mix the sweet rice flour, sugar, and water until well combined.
2. Knead the mixture until it forms a smooth dough.
3. Divide the dough into small portions and roll each portion into a ball shape.
4. Thread the rice balls onto bamboo skewers.
5. Boil a pot of water and cook the dango for about 5 minutes or until they float to the surface.
6. Remove the dango from the boiling water and place them in cold water to cool.
7. Once cooled, grill the dango on a hot pan or under a broiler until they become slightly browned.
8. Brush the dango with sweet soy sauce or Mitarashi sauce.
9. Serve the dango skewers and enjoy!

How to Prepare:

Mitarashi Dango is prepared by mixing sweet rice flour, sugar, and water to create a smooth dough. The dough is then divided into small portions and rolled into ball shapes. These rice balls are then threaded onto bamboo skewers. The dango is boiled in water and then grilled until slightly browned. Finally, they are brushed with a sweet soy sauce or Mitarashi sauce.

Preparation Time:

The preparation time for making dango is approximately 15 minutes.

Servings:

This recipe makes about 12 dango skewers, serving 4 people.

Nutrition Facts:

Calories per serving: 150

Total Fat: 1g

Cholesterol: 0mg

Sodium: 100mg

Total Carbohydrate: 33g

Protein: 2g

Tips:

• When cooking the dango, make sure to use a gentle boil so that the balls don’t break apart.
• Grill the dango until they are slightly browned for added flavor and texture.
• Feel free to experiment with different toppings or fillings for your dango. Popular options include red bean paste, sesame seeds, or matcha powder.

FAQs:

Can I make dango ahead of time?

Yes, you can make dango ahead of time. Once the dango are cooked and cooled, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave or steam the dango until warm.

Can I freeze dango?

Yes, dango can be frozen for longer storage. Once the dango are cooked and cooled, place them in a freezer-safe container or bag and store in the freezer for up to 1 month. Thaw the dango in the refrigerator overnight before reheating.

Can I use regular rice flour instead of sweet rice flour?

No, sweet rice flour (also known as glutinous rice flour or mochiko) is necessary for making dango. Regular rice flour will not give the dango the desired chewy texture.

Now that you have a variety of dango recipes and tips at your disposal, it’s time to get cooking. Whip up a batch of these delightful Japanese treats and transport yourself to the streets of Japan, no matter where you are in the world. Enjoy the sweet and chewy goodness of dango, and savor the flavors of tradition and culture.