Mitarashi Kushi Dango

Mitarashi Kushi Dango Recipe

• Ingredients: 

• 1 1/3 cup joshinko (rice flour)
• 3/4 cup hot water
• *for mitarashi sauce:
• 2/3 cup water
• 1/2 cup sugar
• 2 1/2 Tbsp soy sauce
• 1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
• *Bamboo skewers

• Preparation:
• Put rice flour in a bowl Gradually pour hot water over the rice flour. Mix it using a spatula until combined. Knead the dough with hands until smooth. Divide the dough into small pieces and roll into small balls. Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes. Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer) To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan. Bring to a boil on medium heat. Pour the katakuriko starch mixture in the sauce, stirring well. Bring to a boil again and stop the heat. Grill the skewered dumplings until slightly grill-marked. Brush mitarashi sauce over dumplings.

Recipe Details:

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy sauce based sauce are called mitarashi.

Yield: 20 dumplings (5 skewers)