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Another Recipe Kitchen Tested by the Party Saviors

Mitarashi Kushi Dango

CATEGORY: Appetizer
 
A japanese street food standard...Tokyo kids love it.  A subtly sweet and doughy bite.
Dango
SERVINGS: 20 dumplings
PREP TIME:
COOK TIME:  20 minutes
INGREDIENTS

Dumplings:

1-1/3 cups Michicko (sweet rice flour)

1/4 cup sugar

3/4 cup hot water

Mitarashi Sauce:

2/3 cup water

1/2 cup sugar

2-1/2 tablespoons soy sauce

1-1/2 tablespoons katakuriko starch or cornstarch, mixed with 1-1/2 tablespoons water

DIRECTIONS
  1. Place rice flour and sugar in bowl; gradually pour hot water over the rice flour and stir until combined.  Knead the dough with hands until smooth.  Divide the dough into small pieces and roll into 20 small oval balls.  Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes (check to make sure the steamer has plenty of water through the process).  Remove the dumplings from the steamer and let cool.
  2. In a small sauce pan mix water, sugar, and soy sauce; bring to a boil on medium heat.  Add the starch mixture to the sauce pan, stirring well.  Bring the mixture to a boil again, then turn off the heat.
  3. Skewer the dumplings and grill over medium heat until grill marks show on dumplings.  Brush Mitarashi Sauce over dumplings and serve.