Make Mitarashi Dango Dumplings with Mashed Leftover Rice

• 200 grams Leftover rice
• 2 tbsp Katakuriko
• 2 tbsp Hot water
• 2 tbsp Soy sauce
• 2 tbsp Sugar
• 2 tsp Katakuriko
• 100 ml Water

1. Put left over rice in a plastic bag.
2. Mash the rice.
3. Using heavy-duty plastic bag will make it easier to remove the rice later.
4. When the rice is mashed, add katakuriko and then rub in until the rice loses its shape.
5. When the ingredients are mixed evenly and the rice pulverized, remove and shape into a rod.
6. Tear the rod into pieces.
7. Wet your hands and shape the pieces round.
8. Stick a skewer through the pieces.
9. It's easier to round the pieces if you squeeze each piece 4 to 5 times before rolling them between your palms.
10. Cook in a steamer for 3 minutes.
11. I used my microwave's steam mode on high for 5 minutes.
12. Make the mitarashi sauce.
13. Mix all ingredients and heat on low until it thickens.
14. Coat the freshly steamed dango in sauce and they're ready to serve.
15. The recipe name won't be true anymore, but you can use a food processor to mash the rice.
16. Use your wet hands to knead the mixture after using the food processor.

rice, katakuriko, water, soy sauce, sugar, katakuriko, water

Taken from cookpad.com/us/recipes/142818-make-mitarashi-dango-dumplings-with-mashed-leftover-rice (may not work)