Enjoy the sweet taste of Japan from the comfort of your home, with this easy to make recipe!
1 1/2 tbsp Soy sauce
4 tbsp Sugar
50 ml Water
1 tsp plus Katakuriko
120 grams Mochiko
80 grams Rice flour
110 ml Water
The right is rice flour. In Canada, you can buy it at Bulk Barn or health food stores in your area. The bag on the right is glutinous rice flour. It usually says 水磨糯米粉 in Chinese.
Add all ingredients for the dango into a bowl. Add water in small batches and knead until it becomes soft like earlobes.
Roll the dough into small balls around the same size. So cute!
Add all ingredients for the mitarashi sauce into a microwave safe bowl. Mix each time in 30 second increments. Repeat until the sauce becomes transparent.
Boil water in a pot. Add the dango from Step 3 and boil. It's cooked when the dango floats up to the top, so scoop it up.
Serve with lots of sauce from Step 4 and enjoy. They'll look cute if you roll them on a plate, or if you can place them on a bamboo skewer to imitate store-bought dango. I didn't have skewers around this time, so I served them with toothpicks. They look adorable presented this way, too.
The amount of water depends on the rice flour and glutinous flour, so only add enough water until the dough is as soft as your earlobes. Sometimes you might not need as much water.
If you're in Japan, you can use shiratamako instead of mochiko.