Dango (Sweet Japanese Dumplings)
- DANGO
- 1 1/3 cups mochiko sweet rice flour
- 3/4 cup warm water
- potato starch or cornstarch
- SAUCE
- 3/4 - 1 cup water
- 1/2 cup sugar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons katakuriko
- 1 1/2 tablespoons water
- Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
- Knead the dough well.
- Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
- Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
- When they are done (brownled slightly) take them off and let the cool on a wire rack.
- Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
- Combine the Katakuriko with the small tablespoon and a half of water.
- When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
- Grill the dango slightly and add the sauce to taste.
- YUM! Anime-licous!
dango, sweet rice, warm water, starch, water, sugar, soy sauce, katakuriko, water
Taken from www.food.com/recipe/dango-sweet-japanese-dumplings-303655 (may not work)