Dango

After four hours of writing a German essay about the most important immaterial goods in life followed by geography and history I was in the mood for something sweet. Today I prepared Dango for the first time. Dango (団子) is kind of a Japanese dumpling that can be sweet or salty. It is made from Mochiko, sweet rice flour that is also known as glutinous rice. Despite its name, this rice has no gluten. There are many different varieties of Dango which are usually named after the various seasonings served on or with it. Today I made Chadango, Goma and Mitarashi. Chadango is with green tea, Goma with sesame and Mitarashi is a glaze made of sugar, Mirin and soy sauce.


The recipe I used is from “cooking with dog” on youtube and has also tofu in it. I like the consistency of Dango and the various toppings make it taste even better. It is so funny and yummy to eat! Traditionally there are toppings like anko, green tea, sesame and chestnut paste but if you’re not that into Japanese flavours you can coat them in chocolate or honey and other things. What I like about this Japanese sweet is that the Dango itself is not too sweet.


To read the whole recipe with pictures read on! Ingredients: Rice flour, tofu, soy sauce, Mirin, sugar, Matcha, sesame and skewers.

1. Mix 0.6 oz (250g) of tofu (silken tofu is probably better but it doesn’t really matter) with about 9 oz (80g) of ricef lour. Use your hands to knead the dough until its smooth and shapeable. Add a little bit of water if the dough is too dry and a little bit of rice flour if the dough is too moist. Form small balls (about 8 inch or 2cm. in diameter) and let them cook in boiling water for about two minutes. When they’re good, they will show up on the surface.


2. For the Mitarashi glaze pour about two tbs of soy sauce and one tbs of Mirin in a small pan and add about five tbs of sugar. Depending on your soy sauce you may need even more sugar. Let the sauce thicken by boiling it but make sure not to burn it. It will take some time for the sauce to thicken but after it cools down it will probably be just right. For the Goma topping you have to grind black sesame and mix it with powdered sugar. The Chadango is just coated in Matcha.

3. When the Dango are done, cool them down in iced water and cover them with the different toppings on a plate. Roll them around until the surface is evenly coated and then stick them on a skewer.



いただきます Itadakimasu!

Did you know that there is a hairstyle called Odango in Japan?

source
The buns in her hair look like Odango!

byebye ねこちゃん :lipstick:
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