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

1. Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
2. Knead the dough well.
3. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
4. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
5. When they are done (brownled slightly) take them off and let the cool on a wire rack.
6. Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
7. Combine the Katakuriko with the small tablespoon and a half of water.
8. When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
9. Grill the dango slightly and add the sauce to taste.
10. 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)