Mitarashi dango (sweet soy rice dumpling)

Time for a cuppa

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Adding tofu keeps dango soft longer.

Preparation:
10 mins
Cooking time:
15 mins
Servings:
4
Calorie:
****kcal
*Australian cup=250ml, 1Tbsp=20ml, 1 tsp=5ml
Japanese cup=200ml, 1 Tbsp=15ml, 1 tsp=5ml

Ingredients

1: Rice flour … 250g * Rice flour from Thailand (in a clear bag with green print) can also be used as a substitute.

2: Silken tofu … 250 ~ 300g

For sauce:

1: Sugar … 4 Tbsp

2: Soy sauce … 1.5 Tbsp

3: Water … 3 Tbsp

4: Potato starch … 1/2 ~ 1 Tbsp

Method:

01 Mix rice flour and silken tofu well to form dough that is similar hardness as ear robes. If the dough is too hard, adjust it by adding a little water or tofu.

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02 Form the mixture into 3cm balls. Boil rice dumplings in hot water.

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03 3. Put all the ingredients for sauce and mix well. Cook over medium heat, stir continuously until the sauce becomes clear and thickened. When serving while dumplings are still warm, pour sauce over and serve. When serving after dumplings are cooled, brown the surface of dumplings by grilling, using blow torch or snack oven, then coat with sauce for better flavour.

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