Vegan Mitarashi Dango

Priprema

Sastojci

Postupak

Korak po korak

1. 1

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

   Oko 1 min

2. 2

   Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms.

   Oko 5 min

   Napomena kuhara: 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.

   Oko 10 min

4. 4

   Bring a large pot of water to a rolling boil.

   Oko 5 min

5. 5

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

   Oko 1 min

   Napomena kuhara: 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.

   Oko 5 min

7. 7

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

   Oko 2 min

   Napomena kuhara: 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.

   Oko 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.

   Oko 3 min

   Napomena kuhara: 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.

    Oko 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.

    Oko 4 min

    Napomena kuhara: This step adds a nice smoky flavor and texture.

12. 12

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

    Oko 1 min