Mitarashi Dango

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the glutinous rice flour and rice flour in a mixing bowl.

   Ca. 1 min.

2. 2

   Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms. The dough should not be sticky.

   Ca. 5 min.

   Kokkens note: Adjust water amount slightly if needed; dough consistency is key.

3. 3

   Divide the dough into 16 equal pieces and roll each piece into a smooth ball.

   Ca. 5 min.

4. 4

   Bring a pot of water to a rolling boil.

   Ca. 5 min.

5. 5

   Carefully drop the dango balls into the boiling water, making sure not to overcrowd the pot. Cook until they float to the surface, then continue to cook for another 2-3 minutes.

   Ca. 5 min.

6. 6

   Prepare a bowl of ice water. Once cooked, use a slotted spoon to transfer the dango to the ice water to cool completely.

   Ca. 2 min.

   Kokkens note: This stops the cooking process and makes them chewy.

7. 7

   While the dango cools, prepare the mitarashi glaze. In a small saucepan, combine the soy sauce, mirin, sugar, and water.

   Ca. 1 min.

8. 8

   Whisk in the potato starch until fully dissolved.

   Ca. 1 min.

   Kokkens note: Ensure there are no lumps before heating.

9. 9

   Heat the glaze mixture over medium heat, stirring constantly, until it thickens and becomes glossy.

   Ca. 3 min.

   Kokkens note: It will thicken quickly once it starts to boil.

10. 10

    Drain the cooled dango and thread 4 balls onto each bamboo skewer.

    Ca. 3 min.

11. 11

    Lightly grill the skewered dango for 1-2 minutes per side until they have a slight char. Alternatively, pan-fry them in a lightly oiled pan.

    Ca. 4 min.

12. 12

    Brush the grilled dango generously with the warm mitarashi glaze and serve immediately.

    Ca. 1 min.