Vegan Mitarashi Dango

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the glutinous rice flour and rice flour in a medium 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.

   Ca. 5 min.

   Kokkens note: The dough should not be too sticky or too dry; adjust water slightly if needed.

3. 3

   Divide the dough into 16-20 equal pieces and roll each piece into a smooth ball, about 2-3 cm in diameter.

   Ca. 10 min.

4. 4

   Bring a large pot of water to a rolling boil.

   Ca. 5 min.

5. 5

   Carefully drop the dango balls into the boiling water, ensuring not to overcrowd the pot.

   Ca. 1 min.

   Kokkens note: Cook in batches if necessary.

6. 6

   Cook until the dango float to the surface, then continue to boil for another 2-3 minutes to ensure they are cooked through.

   Ca. 5 min.

7. 7

   Remove the cooked dango with a slotted spoon and immediately transfer them to an ice bath to cool completely.

   Ca. 2 min.

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

8. 8

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

   Ca. 2 min.

9. 9

   Whisk the glaze ingredients together until smooth, then heat over medium-low heat, stirring constantly, until the sauce thickens and becomes glossy.

   Ca. 3 min.

   Kokkens note: The glaze should be thick enough to coat the back of a spoon.

10. 10

    Drain the cooled dango and thread 3-4 balls onto each bamboo skewer.

    Ca. 2 min.

11. 11

    Lightly grill the skewered dango in a non-stick pan or under a broiler for 1-2 minutes per side until slightly golden and lightly charred.

    Ca. 4 min.

    Kokkens note: This step adds a nice smoky flavor and texture.

12. 12

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

    Ca. 1 min.