Mitarashi Dango

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Mitarashi Dango. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Mitarashi Dango is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It's appreciated by millions every day. Mitarashi Dango is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Mitarashi Dango, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mitarashi Dango delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mitarashi Dango is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mitarashi Dango estimated approx 15 minutes.

To begin with this particular recipe, we have to prepare a few components. You can have Mitarashi Dango using 10 ingredients and 6 steps. Here is how you cook that.

My late best friend introduced me to this dessert. I am hooked! The fun thing is, you can shape it to whatever you like. You can use food coloring or paste to create a unique tasty as well.

Ingredients and spices that need to be Prepare to make Mitarashi Dango:

1. 6 tbsp glutinous rice flour
2. 2 tbsp rice flour
3. 100 ml water
4. Food coloring of your choice
5. Water for boiling
6. For sauce:
7. 3 tbsp sugar
8. 1 tbsp shoyu
9. 100 ml water
10. 1 tbsp katakuriko dissolved in 1-2 tbsp of water

Steps to make to make Mitarashi Dango

1. Combine all flour and 100 ml of water. Knead well. If it is too sticky, add more flour. If it is too solid, add more water.
2. I divided the dough and colored one part red.
3. Here's the fun part! Boil the water (about 1-1.5 liters) while shaping the dough into whatever form you fancy. The traditional shape is round, but I like to play around. Once you finish shaping the dough, plunge it into the boiling water.
4. Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are.
5. How to make the sauce: combine sugar, shoyu, and water until the sugar is dissolved. Add katakuriko slurry bit by bit so it won't clump. When the mixture is boiling, reduce the heat and continue stirring for about three minutes until the mixture thickens.
6. Pour over the dango, and serve!

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So that's going to wrap it up for this special food Easiest Way to Prepare Any-night-of-the-week Mitarashi Dango. Thank you very much for reading. I am sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!