Mitarashi Dango For Cherry Blossom Viewing Parties

• 30 grams * Sugar
• 2 tbsp * Soy sauce
• 1 tbsp * Katakuriko (potato starch flour)
• 60 ml * Water
• 1 * Tsubu-an (as needed)
• 60 grams * Shiratamako
• 240 grams * Joshinko
• 240 grams * Lukewarm water

1. Put both the flours for the dumplings into a bowl and mix with a wooden spatula while pouring in the warm water.
2. Once the water is added, mix the dough with your hand and gather it all together into a ball.
3. If you keep kneading the crumbly dough, it will eventually form a ball like this.
4. Place handfuls of the dough from Step 3 into a steamer so that they don't overlap and steam for 20-25 minutes.
5. While the dough from Step 4 is still hot, add it to a mortar and pound it with a rolling pin or something similar until it becomes sticky like mochi.
6. Once cooled, roll into balls and stick on skewers.
7. Put the ingredients for the mitarashi sauce into a saucepan and cook over a low heat.
8. Simmer and continue to stir the sauce until it starts to thicken.
9. Give the dumplings a go on the grill if you feel like it then cover in the sauce or anko to finish.

sugar, flour, water, shiratamako, joshinko, water

Taken from cookpad.com/us/recipes/149982-mitarashi-dango-for-cherry-blossom-viewing-parties (may not work)