Dango Recipe - Japanese Cooking 101

glutinous rice flour

🥗Healthier: whole grain rice flour

💰Cheaper: regular rice flour

Whole grain flour adds fiber and nutrients.

sweet red bean paste

🥗Healthier: fruit preserves

💰Cheaper: store-bought jam

Fruit preserves offer a lighter, fruity alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is natural and adds a distinct flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: homemade soy sauce

Tamari is gluten-free and can be homemade.

Mix glutinous rice flour and water in a bowl until smooth.

Add sugar to the mixture and stir until fully combined.

Divide the dough into equal portions and shape each into a ball.

Boil water in a pot and gently add the dango balls.

Cook the dango until they float to the surface, about 5-7 minutes.

Remove the dango with a slotted spoon and cool them in cold water.

Skewer the dango onto kushi sticks, 3-4 balls per skewer.

Brush the dango with soy sauce and grill over medium heat until slightly charred, about 2-3 minutes per side.

Serve with sweet red bean paste or matcha powder for dipping.

Cooking Techniques

Spice Level:

Allergens