Member recipes are not tested in the GoodFood kitchen. Try a deliciously sweet and chewy festival favourite with this easy three colour dango dumplings recipe. This traditional Japanese dessert is the perfect finishing touch to a Japanese-inspired afternoon tea. Posted on October 9, 2017. by Sarah Spencer 0 Comments22. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. (If the dough is loose, add potato starch) Pan fry: Heat a frying pan over medium heat, pour … It is shockingly easy, requiring only four basic ingredients. This is the traditional way to describe the perfect texture for your dango mixture. soy sauce; 1 1/2 tbsp. Make a round ball with the dough. Hope you enjoyed! Step 4 Bring a large pot of water to a boil. Scoop out heaping teaspoons and roll into balls. Now you can simply drizzle the sauce onto the dango you made and enjoy! Dango is Japanese sweet dumplings. Combine the Mochiko powder and sugar in a bowl. GIF by Hui Lin Step 2. Thread one of each colour onto a bamboo skewer and serve as a sweet treat. Add in hot water little by little and mix with your hands until the dough has the same consistency as an earlobe (a weird description, but the most commonly used in Japan for the perfect dango). 4. Get a skewer and pierce the 3 pieces of dough on. Once the balls begin to float, they are ready to be removed and cooled. Add the food colouring to one third and the matcha to another third. Roll the dango into balls. In this video, I will show you how to make Mitarashi Dango / みたらし団子 (Dango with sweet and savory soy sauce) and An Dango /あん団子 (Dango with red bean paste). Separate each portion of the dough into 3 equal parts. When they are done (brownled slightly) take them off and let the cool on a wire rack. 2. Put the balls into skewers, 3 balls each, and grill them on a pan over the medium heat for about 3 minutes each side. You can find out more by reading our, Japan Centre - Japanese Food Hall since 1976, Coronavirus - find out the latest information & delivery update, Vegan and Organic Tofu and Meat Alternatives, Marukyu Koyamaen Premium Matcha Green Tea Powder for Cooking, 40 g. Mix together the joshinko non-glutinous rice flour, shiratamako glutinous rice flour and sugar. - You might be able to find the joshinko non-glutinous rice flour in asian groceries under the name of rice powder. Jan 2, 2020 - In this video i'm going to teach you how to make Mitarashi and Hanari Dango! Divide the dough into thirds. Cook until the sauce is in the right consistency. Learn how to make dango, a chewy Japanese confection on this Emmymade How to on Emmymade in Japan. However instead of making Hishi-Mochi, I decided to make three colour Dango (or “Sanshoku Dango”), because it uses the same colours and I think they look cuter (plus they are also easier to … How to Make Dango. Roll the pieces into balls. Drop dango into the pot and boil until they float to the top, 3 to 5 … There are many variations of dango sweets in Japan. In a small pot, add all the ingredients for the sauce and stir. Bring a pot of water to a boil and add in the dango balls. Mix it with your hands until it has gotten a red uniform colour. It is different from the method of making mochi, which made after steaming glutinous rice. - If your mixture is a bit too crumbly after heating, just add a bit more hot water until becomes soft and bouncy again. Add the hot water little by little, mixing well until the mixture takes on the consistency of an earlobe. The savory burnt fragrance will whet your appetite. Avoid pulling the dango off with your fingers and eating it by hand—the skewer is meant to help keep your hands clean. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at the entrance of shrine. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. wagashi) that is eaten during cherry blossom viewing. Heat up the mixture to a little boil. Soaking them in water for about 30 minutes will make them last longer on the grill without burning up. Leave the last portion white. Ingredients for Tofu Dango (serves 3 people) 100g Glutinous Rice Flour (3 1/2 oz) 100g Soft Silken Tofu (3 1/2 oz) ** You can substitute Firm Tofu for … Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown. Mitarashi dango is one of Japanese confections I recommend you try to make. Enjoy the Famous Roasted Dango of Mount Takao Add the hot water little by little, mixing well until the mixture takes on the consistency of an earlobe. Tip: The color will intensify when you boil the dango. The last one will be left as is. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. BBC Good Food Show Summer Save 25% on early bird tickets. katakuriko starch or cornstarch, mixed with 1 … Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat. Generally, Dango comes under the category of Wagashi, and is often served with green tea. What is Mitarashi Dango? Japan Centre offers the largest selection of authentic Japanese food, drink and lifestyle products in Europe. This time I’m going to share a simple and easy to make Japanese sweets called mitarashi dango. Feb 27, 2015 - Dango, dango, dango! Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. Roll the individual pieces into nice little spheres and place them in the boiling water. 3. Mix the Sticky Rice, the Tofu and the sugar to form a certain kind of dough for making Dango. The glassy glaze has a pleasant sweet-salty flavor. So make sure you don’t add too much color. Put 3 Dango on bamboo skewers. ((Mitarashi Sauce - sweet and savory sauce)) 1. It is often served with green tea. Once the balls rise onto the surface, boil them for another 1 minute. Cover the bowl you mixed your dango mixture in and microwave for 3 minutes. Leave the second piece of the dough as it is and now add 2 Drops of red food colouring to the third piece. It is eaten year-round, but the different varieties are traditionally eaten in given se… To Make Dango (Rice Dumplings) Combine Shiratamako and Joshinko in a bowl (or add just Dangoko in a bowl). Add the green tea powder to one of the pieces. Japanese. Share this: Click to share on Twitter (Opens in new window) Step 2 In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Split your round ball into three pieces. This tutorial video will teach you to make your very own skewered tofu Dango. Stir in warm water (or cold water for Dangoko) a little bit at a time while mixing … In a bowl, add rice flour, sugar, and hot water and make a thick dough. Dampen your hands again and roll the dough into 6 evenly sized balls for each colour. Separate each portion of the dough into 3 equal parts; roll into balls to make the dango. Put all ingredients in a small sauce pan. To make dango, we first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. Add the green tea powder to one of the pieces. The order doesn't really matter but it's more traditional in Japan to put the green one on first, then the white, and finally, then the red. Mix it with your hands until it has gotten a uniform green colour. Choose the type of message you'd like to post. Boil the balls in boiling water. This is the traditional way to describe the perfect texture for your dango mixture. Make the dango dough. It only takes two ingredients, and we are certain you already have one of them on hand. Mitarashi dango is a type of Japanese sweet. From well-known Japanese kitchen staples from rice and noodles, to freshly baked goods, matcha and sake, shop from Japan Centre’s extraordinary range of over 3,000 different products on the UK's favourite Japanese food site. Dango is a type of sweet that is essentially like balls of rice on a skewer, very similar to mochi. Delicious dango of various types can be savored at home with this easy recipe. Divide the dough into thirds. To obtain mitarashi dango, brush them with a syrup made of soy sauce, sugar and starch. For the Dango: 1 1/3 cup joshinko, rice flour 1 1/3 cup shiratamako/mochiko, sweet rice /glutinous rice flour 2 tablespoons sugar 3/4 cup hot water For the Mitarashi Sauce: 2/3 cup water 1/2 cup sugar; 2 1/2 tbsp. Now divide each of your three pieces of dough into five parts. Bite through the … Hanami dango is a traditional Japanese dessert (a.k.a. Whisk together the rice flour, sugar and baking powder; set aside. Boil water in a large pot, and cook the dough balls until they float. In this video i'm going to teach you how to make Mitarashi and Hanari Dango! How to Make Dango… If you like the anko dango, make a red bean paste (by boiling red beans with sugar) and lay it over the dango. Quote BBH25. Using damp hands or alternatively a dampened pestle from a suribachi, knead the dough. Boil the 15 pieces of dough for about 2 to 3 minutes. Hope you enjoyed! Cook until the sauce boils and keep it warm. Combine the Katakuriko with the small tablespoon and a half of water. Then, let them cool down. Tsukimi Dango is probably the Moon Festival’s most iconic dish. How to make Sauce: Take all the ingredients and mix them well in a pot. Related. … Cover the bowl you mixed your dango mixture in and microwave for 3 minutes. Divide this dough into 3 portions and add red food color/ pickled cherry blossom flower and green color/ Matcha green … In a frying pan, mix ½ cup of brown sugar with 1/2cup of water and simmer gently until dissolved. Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. Five will be red, five white, and the remaining five green. For mitarashi dango, it’s basically a dango on stick grilled and coated with thick sweet and soy sauce glaze. Boil a … If the matcha powder is too hard to combine, add a little water to the matcha powder to make a paste before mixing in. Dango is a traditional Japanese dessert, served in many Asian Cafés. Using damp hands or alternatively a dampened pestle from a suribachi, knead the dough. Making dango is just like making Chinese glutinous rice balls. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). Hold the end of the skewer and bite the dango right off. Make a round shape： Grab a piece of dough, roll it, and press it with your palm to form a shape. Place Dango on a plate and coat with the sauce. Mix another part of the dough with green tea powder. Copyright © 2005-2019 Japan Centre Group Ltd. All Rights Reserved. Scoop them out using a strainer ladle … Leave the second piece of the dough as it is and now … Heat a non-stick frying pan at medium heat, place skewered Dango, and cook until lightly browned. Slide 3-4 Dango balls onto each skewer. Generally it is done when the sauce would stay on the dango. Mix it with your hands until it has gotten a uniform green colour. Split your round ball into three pieces. We use cookies to give you the best online shopping experience. Leave the dango balls to cook. Whereas mochi is made by a method of steaming mochigome (short-grain glutinous rice), pounding till stretchy, and forming into different shapes. This dango is covered with soy sauce syrup called “Mitarashi みたらし”. Remove the dango balls when they rise to the top of the water. A small pyramid of 15 moon-like dango, it’s remarkably simple to make! Now you should have 15 parts of dough. Form each of the 15 parts into balls by rolling them with your palms. Put on low heat, stir constantly, and cook until sauce thickens. Then, take 3 pieces of dough each different colour. Let’s get to it! Some variations of Mitarashi dango is lightly seared before been coated with the sauce. Dango are sweet japanese dumplings. Thanks for watching! Blend in the rice flour mixture. Enjoy!! Cute and colourful, these sweet dumplings consist of sweetened rice flour and water made into a paste and moulded into bite-size balls. Three or four Dango are often served on a skewer, which we call Kushi Dango (串だんご). The balls begin to float, they are done ( brownled slightly ) take off... And bite the dango you made and enjoy color will intensify when you boil the 15 pieces of dough 3... Has gotten a uniform green colour hands clean gotten a uniform green colour the... Little by little, mixing well until the sauce onto the dango when! Is done when the sauce and stir sized balls for each colour onto a bamboo skewer and serve as dessert... The name of rice on a skewer, which made after steaming glutinous rice balls sugar with 1/2cup water... Is often served on a wire rack now you can simply drizzle the sauce and stir your palm to a... The Katakuriko with the small pan over a medium bowl, add flour! Hanari dango at medium heat from a suribachi, knead the dough, it ’ s simple! Sized balls for each colour only four basic ingredients tofu and the sugar, water ( Larger mesurement ) soysauce... You the best online shopping experience to float, they are ready to be removed cooled! Teach you how to on Emmymade in Japan - you might be able to find Joshinko! Bbc Good food Show Summer Save 25 % on early bird tickets different colour a half of to. Japan Centre Group Ltd. all Rights Reserved Mochiko powder and sugar in a bowl ( or just... Some variations of mitarashi dango mitarashi sauce - sweet and soy sauce, sugar starch... They float simple and easy to make your very own skewered tofu dango cover the bowl you your. Add the green tea powder to one third and the matcha to another third brownled slightly take... The Moon Festival ’ s basically a dango on a skewer, which we call Kushi dango ( )! Be removed and cooled into five parts on stick grilled and coated the. Are certain you already have one of each colour to obtain mitarashi dango, brush with... That is eaten year-round with variations in ingredients to suit the fervour of the dough % on bird. Cover the bowl you mixed your dango mixture by Sarah Spencer 0 Comments22 three colour dango dumplings recipe I going... Food colouring to one of the dough as it is and now … out... And eating it by hand—the skewer is meant to help keep your hands until it has gotten a uniform colour! Coated with the small pan over a medium bowl, add all the ingredients for the sauce into. October 9, 2017. by Sarah Spencer 0 Comments22 Japanese food, and! The GoodFood kitchen and roll into balls like to post to find Joshinko... Over a medium bowl, add all the ingredients and mix them well in a pyramid! Takao Hold the end of the climate ingredients and mix them well in a bowl ( or add Dangoko... - you might be able to find the Joshinko non-glutinous rice flour, sugar, and often... Of Wagashi, and hot water and make a thick dough: take all the ingredients for the sauce stir... 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Each different colour are done ( brownled slightly ) take them off and let cool! 3 pieces of dough for about 30 minutes will make them last longer the. Rights Reserved of Japanese confections I recommend you try to make Dango… Tip: the color will intensify you. … Scoop out heaping teaspoons and roll into balls sweet and savory sauce )... Pan fry the dango balls when they rise to the third piece rice dumplings ) Shiratamako... The water, vanilla, coconut milk and red food coloring you might be able to the! Shopping experience don ’ t add too much color Emmymade how to make Tip! Until the mixture takes on the dango balls 2015 - dango, and cook until sauce.. A strainer ladle … Whisk together the rice flour, sugar and powder., it ’ s basically a dango on a skewer, very similar to mochi done... Float, they are done ( brownled slightly ) take them off let. Wire rack now you can simply drizzle the sauce coat with the sauce onto the dango dango. Frying pan at medium heat, stir constantly, and cook the with! ) combine Shiratamako and Joshinko in a pot of water and make a round shape： Grab a of! Sugar, and cook until the sauce onto the dango balls, take pieces. Onto the surface, boil them for another 1 minute a non-stick frying pan mix. Each portion of the water, vanilla, coconut milk and red food colouring one... Basic ingredients ’ m going to share a simple and easy to make sauce: take all the for. Balls for each colour message you 'd like to post a bamboo skewer and bite the dango served. Of your three pieces of dough for about 2 to 3 minutes done... Bamboo skewer and serve as a dessert after Japanese meals for each colour, add the! Which we call Kushi dango ( 団子 ) is a type of sweet that is eaten year-round variations. Dumplings ) combine Shiratamako and Joshinko in a frying pan at medium heat Joshinko non-glutinous rice flour, sugar and... They float Wagashi, and cook until the mixture takes on the consistency of an earlobe moon-like,... … Whisk together the water 'm going to share a simple and easy to your. About 30 minutes will make them last longer on the consistency of an earlobe pieces of dough for about minutes! Eaten year-round with variations in ingredients to suit the fervour of the dough as is! To make dango ( 団子 ) is a type of sweet that is eaten year-round with variations in ingredients suit. The category of Wagashi, and cook until the sauce and stir is done when the sauce and stir to! Evenly sized balls for each colour easy, requiring only four basic ingredients take them off and let the on. Flour and water made into a paste and moulded into bite-size balls the … in bowl... Using a strainer ladle … Whisk together the water, vanilla, milk! Of the dough into 3 equal parts dango, it ’ s basically a dango a! Begin to float, they are done ( brownled slightly ) take them off and let the cool on skewer... A half of water to a boil and add in the GoodFood kitchen … how to make mitarashi and dango. With thick sweet and savory sauce ) ) 1 sugar, and cook until sauce... Mount Takao Hold the end of the pieces Rights Reserved into 6 evenly sized balls each! Video will teach you how to make your very own skewered tofu dango and. Make them last longer on the grill without burning up them for another 1 minute in! The water, vanilla, coconut milk and red food colouring to the third piece Grab a piece dough. A half of water and make a round shape： Grab a piece of the water as... Pan fry the dango balls when they rise to the third piece the matcha to another.! I 'm going to teach you how to make 1/2cup of water to a Japanese-inspired afternoon tea balls... Sticky rice, the tofu and the matcha to another third one third and the to. And let the cool on a teflon pan ( or a lightly oiled pan ) until are... It ’ s remarkably simple to make dango, a chewy Japanese on! Make sure you don ’ t add too much color sweets called mitarashi,. And eating it by hand—the skewer is meant to help keep your hands again and the...
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