- Preparation time
- 10 mins
- Cooking time
- 15 mins
- 4 people
- Meal course
- Posted by
- Posted on
- February 3, 2023
- 1 cup
- Rice flour
- 3/4 cup
- LUKEWARM WATER
- 1/2 cup
- 2 table spoon
- soy sauce
- 1 1/2 table spoon
Dango (Kushi Mitarashi dango) or Japanese rice dumplings, is a traditional and popular Japanese snack that is traditionally prepared with rice flour in a round and small shape and stretched on wooden skewers and served with a thick and sweet sauce. It is served hot or cold with green tea.
Rice dumpling is an important part of Japanese people’s food culture, and in the “Moon Festival” that is held in the harvest season in early autumn, different types of rice cakes and Mitarashi Dango are prepared with different shapes and decorations.
This sweet, delicious and cheap street snack used to be sold only next to temples, but now it is sold as traditional street food in crowded places in the city.
Types of Dango
- Types of dango have different names according to the sauce they pour on it.
- Dangos that are grilled on fire are known as Yaki dango.
- The traditional dango prepared in Okinawa is usually fried in oil and is known as Okinawa Dango.
- Some cook dangos in water or chicken and meat broth or other liquids.
- Colourful dangos served with different sauces are known as Bocchan dango.
- Red Dango is prepared with red bean paste
- Green dango is prepared with green tea and is known as cha dango because it has the aroma of green tea.
- Yellow dango is prepared with egg yolk.
- A rice dumpling with bean paste in the middle and topped with sesame oil is known as goma dango.
- Rice dumplings served with thick sauce are called Mitarashi.
- A rice dumpling that is skewered is called Kushi dango.
Necessary tips for preparing Mitarashi Dango
- You can serve Mitarashi Dango without skewers and with non-sweet sauces such as tahini.
- You can decorate the meatballs with chopped walnuts and almonds.
- You can put chopped walnuts and almonds in the middle of the meatballs.
- You can put red bean paste or sweet potato puree in the middle of the meatballs.
- Sometimes they wrap rice dumplings, seaweed or broad bamboo leaves called sasa and serve.
One of the most important points in cooking is the use of fresh and organic ingredients. The first point is to use fresh ingredients.
The more you follow these tips, the better and tastier you will have. Rest assured, you definitely can and you will need some experience.
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How to prepare Best Japanese Mitarashi Dango for 4 people - Online Culinary School
Dango (Kushi Mitarashi Dango) or Japanese rice dumplings, is a traditional and popular Japanese snack that is traditionally prepared with rice
Type: Main Dish
Keywords: Mitarashi Dango
Recipe Yield: 4
Preparation Time: PT0H10M
Cooking Time: PT0H15M
Total Time: PT0H25M
- 1 cup Rice flour
- 3/4 cup LUKEWARM WATER
- 1/2 cup sugar
- 2 table spoon soy sauce
- 1 1/2 table spoon starch
Recipe Instructions: Dango (Kushi Mitarashi dango) or Japanese rice dumplings, is a traditional and popular Japanese snack that is traditionally prepared with rice flour in a round and small shape and stretched on wooden skewers and served with a thick and sweet sauce. It is served hot or cold with green tea. Enjoy your Meals!
- To prepare dango, it is better to prepare it from fresh and half-grain rice, which has more stickiness.
- Mix rice flour and water together and make the dough round.
- This ball of dough should not stick to the hand.
- Now make small patties from this dough and steam them for 10 minutes and then let them cool completely.
- Thread every 3-4 pieces on a wooden skewer.
- To prepare the sauce, mix the ingredients of the sauce with sugar, soy and water and bring to a boil.
- Dissolve the starch in cold water and add to the sauce while stirring and let the sauce thicken over low heat.
- Place the rice meatball skewers in a suitable dish and pour sauce on them and serve.
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