wagashi

Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all year round. Make this street snack right in your own kitchen!

Mitarashi Dango

g Joshinko (Japanese rice flour) ((3 ½ oz; See Notes))

rice

150-160 ml warm water ((roughly ⅔ cup; Joshinko requires warm water))

200 g Dangoko (Japanese rice dumpling flour) ((7 oz; See Notes))

water ((roughly ⅔ cup))

Tbsp sugar

mirin

soy sauce

150 ml water ((roughly ⅔ cup))

Tbsp potato starch/cornstarch

Gather all the ingredients. Joshinko and Shiratamako on the left and Dangoko on the right. Whichever you decide to use, the instructions below are the same.

Gather ingredients for the sweet soy glaze. Soak the skewers in water. You can start boiling a large pot of water on low heat (See Step 8)

Combine Shiratamako and Joshinko in a bowl (or add just Dangoko in a bowl).

Stir in warm water (or cold water for Dangoko) a little bit at a time while mixing with chopsticks. Please note: it is possible that you may need less or more water depending on where you live. I live in a dry climate, so I may use more water than you.

The flours start to stick together and eventually it becomes clumps. Using your hands, combine into one ball.

Knead until the dough becomes smooth. The texture is like squeezing an &quot;earlobe&quot; (that’s how we describe the tenderness for this type of mochi in Japanese).

Make the dough into a ball. Divide the dough into 8 equal pieces.

Then divide each piece into 2 balls. You will have 16 equal-sized balls. I always like to measure mine. Each ball should be 20 grams. You may have some extra dough, but that’s okay.

Shape into a nice smooth round ball. If the dough is cracking or has some wrinkle, tap your finger in water and apply the small amount of water on the cracked area to smooth out. I have 16 equal-sized balls.

Once the water in the pot is boiling, gently drop in each dumpling into the pot with a continuous motion. We want to cook them all at once, but also keeping them in good shapes. Stir the balls occasionally so they don’t stick on the bottom of the pot.

Dumplings will stay on the bottom first but once they are cooked, they will float. Then cook an additional 1-2 minute.

Transfer the dumplings into iced water.

Once the dumplings are cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick).

Skewer three pieces into a bamboo skewer. Continue the rest of the balls and set aside.

To Make Dango (Rice Dumplings)

Combine all the ingredients in a saucepan without turning on the heat.

Potato starch/cornstarch will become lumps once you add the heat to it, so mix all together first. Then turn on the heat and continue to whisk.

At one point when the sauce gets to hot temperature stage, the sauce will suddenly become thick and heavy. You need to keep whisking.

I usually stop at this consistency. If you use it now, then this is a good time to stop cooking. If you are making this sauce ahead, then stop a bit earlier because the sauce will thicken a bit more while it cools down. Transfer to the container or bowl.

To Make Sweet Soy Glaze

[Optional] If you have a kitchen torch, you can give them a little bit of char for taste. You can also grill over the direct heat (If you are going to place on a wire rack, dumplings tend to stick, so grease it). You can use a broiler to give a char or use a non-stick frying pan to pan fry the surface of dango.

Pour the sweet soy glaze on top and serve immediately.

To Serve

Option 1: After you form the dough into round dumplings, you put uncooked dumplings in a single layer in an airtight container and freeze up to a month. When you use them, boil the frozen dango without defrosting.

Option 2: After boiling and cooling down, pat dry and pack into an airtight container without sticking to each other and freeze up to a month. When you use them, microwave or boil till they are warm.

To Store

Made with sweetened rice balls on a skewer, Hanami Dango is a popular sweet enjoyed during the cherry blossom viewing in Japan.

Hanami Dango

joshinko (Japanese rice flour) ((scant 1 cup to be precise))

shiratamako (glutinous rice flour/sweet rice flour) ((scant 1 cup to be precise))

sugar ((½ cup plus scant 2 Tbsp to be precise))

hot water ((scant ¾ cup to be precise))

Tbsp yomogi (mugwort)

Tbsp water

red food coloring

Gather all the ingredients.

Put Yomogi in a bowl and add hot water. Use a fork to combine yomogi and water well.

Set aside for 5 minutes. Then strain the yomogi using a fine mesh strainer.  Discard the liquid.

Combine joshinko, shiratamako, and sugar in a large bowl and mix all together.

Add hot water in small increments to combine (NEVER pour water at once). Mix well before you add more water. When the texture of the dough is similar to an earlobe texture, it’s good to go.  It’s a funny comparison but that’s the traditional way to check the consistency.  If you put too much water and your dough is too soft, add more joshinko.

Divide the dough into thirds. Add the red food coloring to one third, the&nbsp;yomogi to another third, and keep the last one as it is.

Knead each dough until the color is even and well combined.

Roll the dough into 8 even-sized balls for each color. I used a #60 cookie scooper that holds 2 tsp. I have to say it’s a bit bigger than the actual dango, so you can probably use 1 to 1.5 tsp. would be the ideal size. You might be able to get 12 dango total.

Bring a large pot of water to a boil. Cook the white dango in boiling water until they start floating, about 8 minutes. Stir in the beginning so the dango won&#039;t stick at the bottom. Once floating, cook for another 1 minute.

Remove the white dango from the water and immediately let them cool in iced water for 1 minute. Then transfer to a plate.

Next, work on the pink dango, and repeat the same process. Then finish with the green dango.  As you see, the boiling water changes color, so I recommend starting from light to dark color so the white dango doesn’t get stained.

Put one of each color dango onto a skewer, in the order of green, white, and pink.  Serve at room temperature.  

Put dango in an airtight container and keep at room temperature for up to 2 days. If you live in a hot climate, find a cool place to store, but not in the refrigerator as dango will become too tough. Enjoy in 2 days.

When I think about summer desserts, this homemade chilled Fruit Jelly is always the first thing that pops into my mind. It’s colorful, refreshing and light. Perfect to make use of the seasonal fruits!

Fruit Jelly

water

g powdered kanten (agar agar) ((1 package, 2 tsp))

sugar ((4 Tbsp

fruits of your choice ((orange, strawberries, blueberries, kiwi))

Gather all the ingredients. You will need a Nagashikan (6” x 5.1” x 1.8” high (15 cm x 13 cm x 4.5 cm high)) or a similar-sized container lined with plastic wrap.

In a small saucepan, add 2 cups (480 ml) of water and 4 gram kanten powder. Whisk to combine and bring it to a boil.

Once boiling, lower the heat and cook for 2 minutes. Whisk occasionally and make sure kanten powder has completely dissolved. After 2 minutes, remove from the heat.

Add ¼ cup (4 Tbsp) sugar and whisk till sugar is completely dissolved.

Run water in the mold (or nagashikan) and pour the liquid until there is about ⅓ inch (8 mm) in the mold (so that fruits won&#039;t touch the bottom). Using a spoon or toothpick, move the bubbles on the liquid to the corner and remove them. Let cool in the refrigerator for just under 10 minutes or at room temperature for a little longer time.

Meanwhile cut fruits for the jelly.

The thickness of the fruits should be about the same.

When the bottom layer is slightly set (not liquid or completely set), place the fruits on top. If the bottom layer set too firm, the top layer will not attach to the bottom layer well and the fruit jelly will separate into the top and bottom layers when you cut. The liquid in the saucepan should not be solidified since the saucepan is still warm and it has more liquid in there. If solidify, then re-heat till it turns to liquid. 

Then pour the rest of the mixture and pop/remove the bubbles. Keep in the fridge until the jelly has set completely.

Run a knife around the mold and gently flip and unmold the jelly. If you’re using the nagashikan, run a knife around the mold and pull up the handles.

Cut the jelly to around the fruits so they look prettier. Serve chilled on a plate.

You can keep the jelly in an airtight container and store in the refrigerator for up to 2 days.

Crispy on the outside and filled with sweet red bean paste on the inside, Imagawayaki is a popular street snack in Japan.

Imagawayaki (Obanyaki)

eggs (50 g each w/o shell)

Tbsp honey

milk

all-purpose flour (plain flour)

tsp baking powder

oz red bean paste (anko) ((2 Tbsp (50 g)

oil rice

In a large mixing bowl, mix eggs and sugar.

Add the honey and milk and whisk all together.

Sift the all purpose flour and baking powder together and add to the egg mixture.

Mix well till well combined and rest the batter for at least 15 minutes (to relax the gluten).

Meanwhile, scoop 2 Tbsp (50 g) of red bean paste and make it into a round disk that fits in the center of the pancake.

To Make the Batter

Slowly heat up the pan to 350ºF (175ºC) over low heat. If you use high heat, some parts get hot and the heat is not even. Take your time to heat up the pan.

Dip a small piece of paper towel in vegetable oil and grease the pan. Then use a clean paper towel to wipe off the excess oil (key for even color on imagawayaki).

When the temperature reaches 350ºF (175ºC) over low heat, pour the batter into a liquid measuring cup for easy pouring. The batter makes about 2¼ cups.

Add the batter half way full and cook for 2 minutes.

Add red bean paste and set timer for 3 minutes. After 1 minute passed (on your 3 minute timer), pour the batter into the empty pan third full and cook for the rest of 2 minutes.

[optional] If you like to use custard cream instead of red bean paste, use an ice cream scooper to drop the custard in the middle of batter.

Using a small metal spatula or skewer, pick up two pancakes with the filling and place on top of the pancakes without filling.

[optional] If you use custard cream for filling, you may want to add a few minutes of cooking time as custard cream is probably chilled prior to the use.

Press down gently and cook for 2 minutes. Loosen up the edges of the pancakes and remove them from the pan.

Let cool on wire rack. Repeat this process until you’re done with the batter.

To Cook Obanyaki

Serve immediately while it&#039;s hot/warm. Keep the leftovers in an airtight container and store in the refrigerator for 2 days or in the freezer for a month. You can defrost overnight in the refrigerator or reheat the frozen piece in the microwave (reduce power so it won&#039;t explode). And then bake at 350ºF (175ºC) in the oven toaster or oven till crispy outside.

To Serve and Store

https://www.youtube.com/watch?v=g34zk91C9nY

Crispy on the outside and filled with sweet red bean paste on the inside, Imagawayaki is a popular street snack in Japan.

PRINT RECIPE ▶ http://bit.ly/Imagawayaki

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Serves: 8 pieces 
 
Ingredients:

2 large eggs
2 Tbsp granulated sugar
2 Tbsp honey
1 ¼ cup whole milk (1 ¼ cup = 300 ml)
2 cups all-purpose flour (2 cups = 240 g)
2 tsp baking powder
14 oz red bean paste (anko)* (14 oz = 400 g) (2 Tbsp (50 g) for each piece) 

* You can use Homemade Custard Cream for your filling ▶ http://bit.ly/HomemadeCustardCream

Instructions with step-by-step pics ▶ http://bit.ly/Imagawayaki


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How To Make Imagawayaki (Obanyaki) (Recipe)  今川焼き(大判焼き)の作り方 (レシピ)

Encased&nbsp;in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot!&nbsp; Enjoy with a hot cup of green tea.

Manju

brown sugar ((packed))

½ tsp baking powder

½ tsp water ((for mixing with baking powder))

cake flour ((plus more for dusting))

8.5 oz red bean paste (anko) ((I used "koshian" fine paste))

Gather all the ingredients. Cut a sheet of parchment paper into twelve (12) 2.5” x 2.5” (6 x 6 cm) sheets.

In a small saucepan, add water and brown sugar. Whisk to dissolve the sugar over medium-low heat.

Transfer to a large bowl and set aside to cool.

Meanwhile wet your hands with a little bit of water and make 12 balls of red bean paste. Each ball should be about 1 scant Tbsp (20g).

Combine baking powder and water.

Add to the cooled brown sugar mixture and mix all together.

Sift the flour and add to the brown sugar mixture. Combine the mixture with a silicone spatula, chopsticks, or fingers. Pinch the clumps together into a ball. Cover with plastic wrap and set aside to rest the dough for 15 minutes in the bowl.

Transfer the dough on a floured work surface and knead for 1-2 minutes, incorporating flour as necessary to get rid of the stickiness. The texture of the dough should be pliable (in Japanese, we say the texture should be similar to the texture of the earlobe). Do not over knead.

Once the dough is no longer sticky and smooth, form the dough into a stick, and cut into 12 pieces.

Cover them with a damp towel to prevent the dough from drying.

Form one portion of the dough into a ball and flatten it so it becomes 2 inch (5 cm) in diameter.

Then flatten the piece with your fingers and roll out to form a circle shape about 2.5 to 3 inch (6-7 cm) in diameter. Only stretch the outer edges of the dough and keep the center thick.

Place the red bean ball in the middle and pull each corner into the center and pinch to close the dough.

Now you know why we need the outer dough to be thin. If you have the thick outer dough, the pinched area will be harder to fold in.

Place the manju on the working surface, seam side down. Rotate the dough a few times to shape nicely.  Place it on to the parchment paper.

Cover the manju with a damp towel to prevent it from drying. Repeat with the remaining dough.

Set up a steamer. Fill the wok (or pot) with 2 inches of water. Bring the water to a boil. Steam for 10-12 minutes with high heat (this creates lots of steam).

Once they are done cooking, remove manju from the steamer and let cool on a wire rack or bamboo sieve (so the air/heat won’t trap on the bottom of manju). While they are still warm, wrap each manju with plastic wrap individually. This will help to retain the moisture.  Enjoy!

You can keep the leftovers in an airtight container and store in the fridge for 1 day or in the freezer for a month. To reheat, steaming is the best method. If you microwave it (cover with a damp paper towel), you have to eat it immediately, otherwise, the texture gets hard quickly.

A classic Japanese confection, Dorayaki is made of honey pancake sandwich with sweet red bean filling. It’s wildly popular amongst the children and adult alike in Japan.

Dorayaki (Japanese Red Bean Pancake)

sugar ((⅔ cup + ½ Tbsp to be precise))

water ((adjust 1-2 Tbsp))

1.1 lb red bean paste (anko)

In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.

Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.

The batter should be slightly smoother now. Stir in 1 Tbsp of water. Depends on the size of eggs and how accurate your flour measurement is, the water amount may vary but it should be 1-2 Tbsp.

Heat a large non-stick frying pan over medium-low heat (close to low). It&#039;s best to take your time and heat slowly.  I keep the heat setting to the lowest for 5 minutes.  Dip a paper towel in vegetable oil and coat the bottom of the pan with the oil. Then remove the oil completely (that&#039;s the key for evenly golden brown dorayaki surface). With a ladle or a small measuring cup (I use a 4 Tbsp measuring cup), pour 3 Tbsp of the batter from 3&quot; (8 cm) above the pan to create 3&quot; (8 cm) diameter pancakes.

When you see the surface of the batter starting to bubble, flip over and cook the other side. With my stovetop and frying pan, it takes 1 minute and 15-30 seconds to cook one side and 20-30 seconds on the other side). Transfer to a plate and cover up with a damp towel to prevent from drying. You do not need to oil the pan again. Continue making pancakes (you can make about 12 pancakes).

Make sandwich with red bean paste. Put more red bean paste in the center so the shape of dorayaki will be curved (middle part should be thicker). Wrap dorayaki with plastic wrap until ready to serve.

The leftovers can be wrapped in plastic and stored in a cool place for 2 days. They also can be put in a freezer bag and stored in the freezer for a month.

https://www.youtube.com/watch?v=216sAlCe9hI

Dorayaki is a popular Japanese snack and dessert, made of honey pancake sandwich with sweet red bean filling. A children and adult’s favorite in Japan.

For the complete recipe, please visit: http://www.justonecookbook.com/dorayaki-japanese-red-bean-pancake/

Ingredients:

4 large eggs
140 g (2/3 cup) sugar
2 Tbsp. honey
160 g (1⅓ cup*) all-purpose flour
1 tsp. baking powder
1 Tbsp. water
1 tsp. vegetable oil
520 g (18 oz.) homemade sweet red bean paste or 1 can Ogura-An

NOTE:
*1 cup of flour is 120-125 g. However, if you don't fluff the flour before you scoop and scoop up with a measuring cup, you most likely end up with 150-160 g for 1 cup. Therefore, if you don't have a kitchen scale, it's very important to fluff the flour, then scoop with spoon into a measuring up, then level off with a knife. If you do it correctly, 160 g should be 1⅓ cup. I HIGHLY recommend to use a kitchen scale.

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How To Make Dorayaki (Recipe) どら焼きの作り方 （レシピ）

Celebrate summer with this delightful Japanese dessert called Anmitsu! It&#39;s a Japanese wagashi dessert with kanten jelly, fruits, mochi, red bean paste, green tea ice cream and a good drizzle of sweet black sugar syrup. 

Anmitsu

kanten jelly

shiratama dango (mochi)

Tbsp red bean paste (anko)

green tea ice cream vanilla ice cream))

strawberries

banana

kiwis

kuromitsu (brown sugar syrup)

boiled red endomame peas ((optional))

Please note that we can prepare everything but Shiratama Dango ahead of time. If you cannot purchase sweetened red beans, green tea ice cream, kuromitsu at a Japanese grocery store, you can find the recipe link in the ingredient section above.

Make kanten jelly.

Make shiratama dango.

Cut fruits into bite-sized pieces. Divide kanten jelly, fruits, shiratama dango, sweet red bean paste, and ice cream evenly into serving bowls. Serve with kuromitsu on the side.

https://www.youtube.com/watch?v=DDzzIU8kD9U

Delight wagashi dessert with agar agar, fruits, red bean paste, green tea ice cream, and drizzled with kuromitsu.

For the complete recipe with step-by-step pictures: http://justonecookbook.com/recipes/anmitsu/

Ingredients:

For Agar Agar Jelly:

4 g agar powder (powdered kanten)
2 cups (500 ml) water
2 Tbsp. sugar (optional)

For Shiratama Dango:

*If you're using Mochiko
⅓ cup (55 g, 80 ml) mochiko
2½ Tbsp. water
½ tsp. sugar

*If you're using Shiratamako
⅓ cup (42 g, 80 ml) shiratamako
3 Tbsp. water
½ tsp. sugar

6 Tbsp. of sweet red bean paste (My blog: http://justonecookbook.com/how-to/how-to-make-anko-red-bean-paste/)
6 scoops of vanilla or green tea ice cream (My video: https://www.youtube.com/watch?v=7FIsmtgDCK0)
Fresh fruits of your choice (bananas, kiwis, strawberries, etc)
Kuromitsu (Black Sugar Syrup) (My blog: http://justonecookbook.com/pantry/kuromitsu-black-sugar-syrup/)
Boiled red endomame peas (optional)

Check out my blog: http://justonecookbook.com/

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How to Make Anmitsu (Recipe) あんみつの作り方（レシピ）

All you need is an immersion blender and a microwave to make these chewy Japanese mochi cakes!

How to Make Mochi in a Microwave

mochigome rice (Japonica short grain sweet rice)

375 ml ml water

Potato starch

Anko (sweet red bean paste)

Nutella

Kinako

Put the rice in a rice washing bowl and rinse under running water until the water runs clear. Drain. Or put the rice in a bowl and fill it halfway with water. Rinse the rice in a swirling motion and drain most of the water. Repeat 5-6 times until the water runs clear and drain the rice through a strainer. Don&#8217;t use a strainer while rinsing the rice since the grains may fall through the holes.

Place the mochigome rice in a bowl and add the water. Let sit for 90 minutes. Don’t worry if it looks like the rice grains have absorbed most of the water, this is normal.

Transfer half of the rice and water in the immersion blender cup and blend until the rice grains have been pulverized into a milky liquid (don&#8217;t worry if it feel a little grainy to the touch). If you don’t have an immersion blender cup you can use any tall cup. Add the remaining rice and water to the cup and blend until smooth and milky. This step is very important so take your time blending everything!

Place a spatula in a bowl with room temperature water and set aside.

Transfer the mixture to a microwave safe bowl or plastic container and loosely cover with a lid.

Microwave on high for 1 minute and take the container out of the microwave. Fold the mixture with a plastic or rubber spatula or spoon and put the lid back on. There won&#8217;t be much to fold at this point since the mixture will be more liquid than solid. Microwave for 1 more minute and take the container out of the microwave again. Fold the mixture, put the lid back one and microwave for one last minute.

Fold the mixture with a spatula until the mochi looks glossy and put the lid back on. This time, microwave for 30 seconds. Repeat this step two more times for a total of 3 times. The total microwave time is 4 1/2 minutes (3 times at 1 minute, 3 times at 30 seconds).

Dust a baking sheet with plenty of potato starch (really cover it since mochi is super sticky!) and place the mochi dough on top. Sprinkle potato starch on top of the dough and stretch it across the baking sheet using your hands. Let the mochi cool for 2 minutes so the mixture is easier to handle.

Place a serving plate next to the baking sheet and dust it with potato starch.

Dust your hands  with potato starch &#8211; make sure you hands are dry when you do this! &#8211; and grab a small palm size ball of mochi. Pull and twist to separate it.

Shape it into a ball or any shape you like, and place it on the plate.

Grab another palm size ball of mochi and pull/twist to separate. Shape it into a ball or any shape you like, and place it on the plate. Repeat until all the mochi has been used.

With kinako

Mix 2 parts kinako, 1 part sugar, pinch of salt. To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top.

Grab a small palm size ball of mochi and pull/twist to separate it. Stretch the mochi by gently pulling on each side to widen the surface. Scoop up a little anko and place it in the center of the mochi. Stretch the mochi a little more to widen the surface. Then fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.

Hi does this recipe taste like fresh cooked rice thats been pounded or like the cheat mochi i have seen using mochiko sweet rice flour? Just wondering since i dont like the latter and am hoping it still has that pleasant freshly cooked rice taste

https://www.youtube.com/watch?v=ocXbtcsbP40

Making this mochi recipe at home is so easy, you won't believe it until you make it! All you need is an immersion blender and a microwave to make these chewy Japanese rice cakes ❤️

Ingredients:
450 grams mochigome rice (Japonica short grain sweet rice)
425 ml ml water
Potato starch or cornstarch

Click here for the full recipe: https://pickledplum.com/how-to-make-mochi

Visit my blog https://pickledplum.com for more recipes (over 900 and counting!)

Did you make this recipe? Share your image on Instagram by tagging me @misspickledplum
Or visit my page: https://www.instagram.com/misspickledplum

Happy cooking!

Warabi Mochi is a chilled, chewy, and jelly-like mochi made of bracken starch. Dusted with nutty roasted soybean flour and drizzled with kuromitsu syrup, this Japanese confection makes a beautiful and refreshing summertime snack or dessert.

Warabi Mochi

sugar

kinako (roasted soybean flour)

kuromitsu (black sugar syrup)

Prepare all the ingredients. Sprinkle some of the ¼ cup kinako (roasted soybean flour) on a baking sheet.

Top 10 wagashi recipes from across the web

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

Top Tags

Mitarashi Dango

Hanami Dango

Fruit Jelly

Imagawayaki (Obanyaki)

Manju

Dorayaki (Japanese Red Bean Pancake...

Anmitsu

How to Make Mochi in a Microwave

Warabi Mochi

Anko (sweet red bean paste) Recipe

Top 10 wagashi recipes from across the web

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

Top Tags

Mitarashi Dango

Hanami Dango

Fruit Jelly

Imagawayaki (Obanyaki)

Manju

Dorayaki (Japanese Red Bean Pancake...

Anmitsu

How to Make Mochi in a Microwave

Warabi Mochi

Anko (sweet red bean paste) Recipe

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