Mitarashi Dango

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Mitarashi Dango. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mitarashi Dango is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It's easy, it's fast, it tastes yummy. They're nice and they look fantastic. Mitarashi Dango is something which I've loved my entire life.

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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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

Instructions 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 Step-by-Step Guide to Make Award-winning Mitarashi Dango. Thanks so much for reading. I'm confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!