How to Make Dango (Japanese Sweet Dumplings: Mitarashi and Anko Red Bean Paste Recipe) | OCHIKERON

glutinous rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber while all-purpose flour is more accessible.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics mirin's sweetness and tang.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a unique flavor.

Put Shiratamako, sugar and lightly drained Kinugoshi-dofu in a bowl and knead the dough with your hand until smooth. Adjust the texture by adding more Shiratamako or water until the dough turns as soft as your earlobe.

Divide the dough into 12 small pieces and roll into small balls.

Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Boil for another 1-2 minutes. Then remove from the boiling water and transfer into cold water. After a minute, drain well.

Put 3 Dango on bamboo skewers. Pan fry the Dango on a teflon pan (or a lightly oiled pan) until sides are nice and brown.

Put all ingredients for Mitarashi Sauce in a small saucepan. Put on low heat, stir constantly, and cook until sauce thickens.

Place Dango on a plate and coat with the Mitarashi Sauce.

Put Anko on top of Dango if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens