mitarashi dango recipe

How to make soft and chewy, Tofu Mitarashi Dango (みたらし団子).

Easy Tofu Mitarashi Dango (みたらし団子)

(¾ cup) Shiratamako (glutinous rice flour)

(½ cup

Water

Bowl of ice water

3-5 bamboo skewers

tbsp Soy sauce

Sugar

tbsp Mirin

tsp Corn starch / potato starch

2½ tbsp Cold water

Start boiling a large pot of water. You can make this recipe while you're waiting for the water to boil.

Place your bamboo skewers in water to soak. (This makes the dumplings easier to slide on later.)

Take a mixing bowl and add 100g (¾ cup) of shiratamako flour. Whisk the dry flour for a minute, I find this helps create a smoother dough.

Add 125g of silken tofu to the bowl and mix it together with your hands.

Knead the dough until it's smooth and has the texture of an earlobe. (It's a Japanese saying and it works!)

If it seems dry and gets cracks add an extra 1-2 tsp of silken tofu. (you can add water instead but be careful, add ½ tsp at a time)

Divide the dough into 15 equal pieces and roll them into balls. They should be about 15g (½oz) per ball.

Add them to the boiling water all at the same time. They will sink to the bottom of the pot so stir them occasionally to stop them from sticking to the bottom.

When they start floating to the top of the water (after about 5-7 mins), set a timer for 2 minutes.

When 2 minutes are up, use a mesh spoon to transfer them to a bowl of ice cold water.

Get your bamboo skewers and pierce them through the centre of each dumpling. If you are making dango with 5 pieces, you will have 3 complete dangos. If you are making them with 3 pieces, you will end up with 5 in total.

Heat up a non-stick frying pan (you don't need any oil unless you don't have non-stick. Use a flavourless oil like vegetable or canola) and add the dango.

Allow to char a little and then turn. (This adds a toasty flavour and some extra texture! Alternatively you can scorch them with a blowtorch or over the fire on a gas stove, be careful though.)

Dango

Take a small cold pan and add 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp corn starch and 2½ tbsp cold water.

Mix well and make sure there aren't any lumps of corn starch.

When the sauce is thickened, pour or brush it over the dango on skewers.

Eat on the day and enjoy with a cup of matcha tea!

Sauce

https://www.youtube.com/watch?v=46dIix8ciMQ

Learn how to make traditional Japanese Mitarashi Dango (みたらし団子sweet rice cakes on a skewer) with a rich and delicious soy sauce glaze. Nothing beats freshly made dango, and you don't need to be in Japan to enjoy it! Make Mitarashi Dango in your own kitchen in less than 30 minutes, you won't regret it!

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【Written Recipe】
Mitarashi Dango with Tofu: https://sudachirecipes.com/easy-tofu-mitarashi-dango-recipe/

【Table of Contents】
00:10 Intro
00:41 Dango Ingredients
01:24 Making the dough
02:42 Shaping
03:26 Cooking
04:19 Assembly
05:19 Ways to char
06:07 Glaze ingredients
06:24 How to make Mitarashi Dango Glaze
07:26 Finishing up

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【Ingredients】
DANGO
• 100g (¾ cup) Shiratamako (glutinous rice flour)
• 125g (½ cup or 4oz) Silken Tofu (+ 1–2 tsp if it seems too dry)
• Water for boiling
• Bowl of ice water
• 3–5 bamboo skewers

SAUCE
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1 tsp Corn starch / potato starch
• 2½ tbsp Cold water

How to make Easy Mitarashi Dango from Scratch (with tofu!)

Mitarashi dango is a Japanese treat that consists of charred rice dumplings glazed with a sweet and salty sauce. It&#039;s chewy, toasty, and fun to make! Enjoy this sweet treat as an afternoon snack with tea!

Mitarashi Dango

glutinous rice flour

white rice flour

sugar

water (adjust if needed)

water

soy sauce

mirin (optional)

cornstarch (diluted in 1 tsp water)

Whisk together the dry ingredients. Add the sweet rice flour, white rice flour, and sugar to a mixing bowl. Whisk until combined.

Next, pour in the water and knead using your hands until it forms a firm dough. If it&#39;s too dry, add more water, 1 teaspoon at a time until the dough is firm but not crumbly.

Scoop out balls of dough. Using a measuring spoon, scoop out 2 teaspoons of dough.Gently roll each ball between the palms of your hands until smooth, and transfer them to a plate.

Cook. To cook the dumplings, bring a large pot of water to a boil. Once boiling, add the dumplings and cook for about 3 minutes. I recommend stirring with a spoon to create a vortex and prevent the balls from sticking to the bottom of the pot. Once the dumplings are floating, cook for one more minute.

Drain and rinse. Fill a bowl with ice-cold water and transfer the cooked dumplings into it using a slotted spoon. This will stop the cooking process. You can then drain the dumplings and transfer them to a plate lined with plastic wrap.

Skewer. Pierce 4 dumplings onto a small skewer. Repeat with the remaining dumplings and place the skewers on a plate lined with plastic wrap to prevent sticking.

Toast. Working with one skewer at a time, char the rice dumplings evenly until lightly charred. To do so, you can use a kitchen blowtorch or grill the dumplings on the stove over an open flame. Be careful not to burn yourself!

Transfer the charred dango to a serving plate and top with the Mitarashi sauce. Serve immediately!

Combine the ingredients. Add the sugar, soy sauce, mirin, and water to a saucepan. Whisk together the cornstarch with the water in a small bowl and set aside.

Let simmer. Bring the sauce to a boil and let it simmer for about 1 minute or until the sugar dissolves.

Thicken. Pour in the cornstarch slurry and whisk until the sauce thickens.

Mitarashi sauce

It's a new afternoon snack. I must try it.

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Easy Tofu Mitarashi Dango (みたらし団子)

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Top 2 mitarashi dango recipe recipes from across the web

The most viewed mitarashi dango recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Tofu Mitarashi Dango (みたらし団子)

Mitarashi Dango

The most viewed mitarashi dango recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine