Chewy, sweet and filled with umami flavour, mitarashi dango are another reason for you to love the spring We don’t eat these hot, so take out from the fridge 10 minutes before you serve and enjoy. Scoop out table spoon size portions of dough and roll into balls. Hi James! Japanese soy sauce and Chinese soy sauce taste different. What am I doing wrong ? And it’s pretty easy to make if you have all the ingredients. I see. Therefore, it's best to combine these two flours to make the right dango texture. This post may contain affiliate links. I only have glutinous rice flour and white rice flour by the Thai brand Rose. To obtain mitarashi dango, brush them with a syrup made of soy sauce, sugar and starch. Here is the most popular ‘Mitarashi Dango’ recipe. was wondering if that’s the best way to store them if i’m going to eat them in the next few days? Hi John! As an ingredient, shiratama dango is very versatile. Hey Nami! That’s pretty convenient. I do 50-50 ratio, but if you like elastic, bouncy, chewy texture, you can increase Shiratamako to 60%. and i found out on the internet lol) but they sell a variety of rice flour here are the names of ones they have :rice flour gluten free , ground rice flour, premium rice brown flour. And I bought some time ago a packet of mochigome, do you think it’s possible and a good idea to make mochiko at home? , Hi Heny! Hi Pockyman! Hi, sorry, it’s me again. Combine all the ingredients in a saucepan without turning on the heat. We omitted mirin and shiratamako (we only had regular blended rice flour) and just added extra rice flour and sugar. I hope this helps! Ah, my dangos turned out pretty hard. Haha now you know the name! First, Japanese recipes (no judgment meant, this is just my experience) are a bit more finicky/delicate than Western recipes in terms of replacing one ingredient for another. . Is Joshinko same as regular rice flour, eg KTC rice flour? Rice flour alone is quite tough, but mixing with glutinous rice flour it gives bouncy yet tender texture. However, for someone like me who only eat Japanese dango/mochi desserts, I’d know if it’s made of other kind of glutinous rice. Hi Avah! I’d suggest ordering online. The recommended amount of sugar is 20% of flour’s weight (which is 40 grams). ^-^ xD . Oh and you can freeze these too and defrost overnight in the refrigerator. Basically you want to give nice char so you need a direct heat for a few minutes. Rilakkuma Mitarashi Dango. It’s similar style and only difference is that Tofu Dango includes Tofu as a part of ingredients (Tofu can’t be the only ingredient). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. Hi Emmie! 6. Other health food stores are also worth checking out — even if the store isn’t Asian at all, it could offer Asian items. Base dango should be all same. The Cook November 28, 2013 Doughnut Recipes. Hi i was just wondering if i put too much water in, is there a way to fix that? Hi! But it’s a different ingredient, just like how Japanese steamed rice is different from long-grain rice other Asian dishes serve. Recipe by Japanese Cooking 101. If you live outside of Japan and tried some type of mochi / dango that are not made of Japanese ingredients, and consider that’s Japanese dessert all the time, I think the taste will be fine (as that’s all you know as “mochi / dango”.). TRADITIONAL JAPANESE RECIPE: Dango (団子) is a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi. . I’m so happy to hear you enjoyed this recipe! Then cook an additional 1-2 minute. So the taste and texture won’t be the same. Asian Recipes. May 5th id NOT Mexico’s independence day., thank you for the reply! You can skip Step 8. Little did I know how easy it is to recreate this dish at home. Make a round ball with the dough. Cheese covered dango? how much dangos do you get out of this recipe? Hey again Nami. Hi Janelle! Rice flour or glutinous rice flour are made with long grain rice instead of Japanese short grain kind. Do you think it would produce a similar result when used with the shiratamako? Hope this helps! It’s possible the mitarashi sauce got caramelized too far and burnt? Please try using the Japanese one for this recipe. Even if I had boiled it for a long time. I found an article not too long ago that showed how to make rice cakes with water/flour and then putting them on an iron skillet and toasting them to cook. thank you very much! Will that work for making dango and mochi or should I get the Japanese flours? Giving health food stores a call could yield some results. Thank you for your kind feedback, and I’m so glad you liked the recipe and it worked for you! are skewered on a stick and covered in a sweet soy glaze. Hi Kayleigh! homemade mitarashi dango! Whoa. To be honest, I’m not sure and don’t feel comfortable answering as I do not know. Hope you enjoy homemade dango! Let me know if you try first and see how it comes out. When I was a kid, my mother used to make these glutinous rice balls in some kind of syrup but I never liked it because it was just way too gooey. so which one should get or should i get none of them anyways im going to keep searching cause i really like going to the store myself and getting the ingredients. When you were boiling, were the dango floating on top? Were your dango bigger than mine? Ohh vanilla vodka! Explore. , Hi Patty! The reason I asked is that it’s pretty fast to make these, so I highly recommend you make fresh one when you need it. I was wondering of i could make this Dango with just 1 type of the 2 flours? Unfortunately, it’s not the same. Yes, you can. I think the person who posted that recipe was either Thai or Chinese. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. I’ve never used rice flour and not sure if it’s bouncy mochi-like texture if you use rice flour. It will be a great experiment, and I should try freezing a couple to see. I’m the only one who likes chewy mochi stuff and even I can’t eat more than 4 balls/1 stick at a go. Traditionally 5 rice dumplings are used per skewer, but I put 3 rice dumplings each for the recipe. Thanks so much for letting me know the error. I love how it’s crunchy on the outside but soft on the inside and the sauce is the perfect blend of sweet stickiness. . . If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Thanks! It might be too soft for “dango” texture. Use soy sauce and sugar to make the sauce. Repeat same process for second wooden skewers. Yeah, tofu is more like a homemade style hack to make it softer texture (kind of like binding and making less chewy). Delicious dango of various types can be savored at home with this easy recipe. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. My daughter requested me a recipe of ‘Dango’, Japanese dumplings made from Japanese Glutinous Rice Flour. If you like the chewy mochi-like texture, you can decrease Joshinko to 40% and increase Shiratamako to 60%. Please know that Thai brand does NOT use short-grain rice. I read about tofu dango. Hi Karina! Thank you so much for trying this recipe! In the summers, it’s commonly served with shaved ice and ice cream. Mochi is made from sweet rice (aka glutinous rice) and you can’t use other flour to get that mochi texture. I’m not too familiar of detailed history of dango… . I am not sure what’s the best way and I’m sorry I’m not helpful here…, Is there any reason you have to freeze it? i’d like to make it again sometime.thank you.^^, Hi Heny! I personally like your recipe more. You will end up with 24 pieces”. I cut it into sections of equal length then rolled them into balls and squashed them flat so they are about 3/4 of a centimeter thick, perhaps a little more or less at certain points. There are so many different types of Dango in different regions in Japan. In the Beginning, I also mixed the flour and water instead of kneading. There isn’t an Asian market near where I live and as I am only 12, I cannot drive. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. I don’t think I’ve tried that before. we have something like that in the philippines but we dredge it in shredded coconut and white sugar..will try it with the sweet soy sauce,it sounds interesting. I’m so happy to hear you enjoy my recipes. Round dumplings are generally called dango, ... Mitarashi Kushi Dango. Mitarashi Dango is a Japanese sweet with mochi (rice cake) and thick, sweet sauce. ‘Mitarashi Dango’ are plain dumplings … In a small bowl, combine the potato/corn starch with a little cold water to make a slurry. We want to cook them all at once, but also keeping them in good shapes. of water; 5 bamboo skewers My family loves ‘your’ cooking! . I’ll let Fern know. Because I cannot get a hold of the Mochiko anywhere. This particular mochi is pretty tough when you’re rolling – not very pliable to fill with red bean paste. Therefore I use granulated sugar for my recipes. Instructions. I highly recommend you to use Shiratamako. The texture is like squeezing an "earlobe" (that’s how we describe the tenderness for this type of mochi in Japanese). Dango are quick and easy Japanese dessert treats of boiled sticky mochi balls mixed with silken tofu, tinted with matcha or your preferred food colorings, and served on skewers. , Hi, thank you so much for answering my questions. web are awesome. Does this explanation help? It’s widely available in non-Japanese/Asian stores. I hope this is helpful., Is it possible to store mitarashi sauce? Also, you combined two rice flour, and I recommend to include GLUTINOUS rice flour (or sometimes called Sweet Rice Flour). I was hopefully to make them the day before to take to a friends house, will they still be alright? What I like about Mitarashi Dango are its contrasting textures and flavors. I can’t wait to try them out! Joshinko is made from milled short-grain rice that has been washed, dried, and ground down into flour while Mochiko and Shiratamako are both made from glutinous rice (Mochigome). You can also grill over the direct heat (If you are going to place on a wire rack, dumplings tend to stick, so grease it). I keep coming back to this page to make this over and over again. . Place the rice flour and silken tofu in … Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze. Thanks for posting! All rights reserved. I guarantee you, that this mitarashi dango is as delicious as the one the famous Kamo mitarashi tea house serves. Divide the dough into small 1″ pieces and roll into small balls. , Sorry, just finished reading thru all the comments so wud try freezing dem after steps 5 as you recommended and wud also try grilling, freezing and reheating a couple as well. I understood from your previous comment that you cannot get Japanese rice flour or Japanese glutinous rice flour. Shiratamako (glutinous rice flour/sweet rice flour), Matcha and White Chocolate Truffles – Guest Post By With a Glass,,,,,,,,,, Dango is made from flour but mochi is made from mochigome. For step 5, do you remove the dango from the pot after 1 minute or 1 minute after the dango is starting to float? It tastes so much like the way they tasted when I had these in Japan! They turned out pretty good and chewy , Thank you so much Madelyn!!! . I assume the quality will never be as perfect as fresh one, but if you put in airtight package, it might work? Pour mitarashi sauce over dango. Thanks for adding the note on reheating after freezing. When you make dango with the only shiratamako, the texture tends to be too soft while dango made with the only Joshinko yields a very tough texture. I’m not sure where to get Mirin though – is it possible to replace it with something else? Mitarashi Dango is Japanese sweet dumpling of rice flour balls skewered on a stick, covered with sweet soy sauce glaze. There is a dropdown selector you can use to have the recipe converted between metric and imperial. If possible, I would get Japanese glutinous rice flour and rice flour to make Japanese sweets. Recipes by Diets. Here is the most popular ‘Mitarashi Dango’ recipe. At a Japanese grocery store, you may find the third type of flour called Dangoko (団子粉). I only have Mochiko flour! It sounds so delicious with berry jam and Nutella! Though, you should verify the name with either the seller or by looking at the product’s detailed information. Some dango from the supermarket include Mizuame (syrup) to make it sweet and keep it softer. World Cuisine. It’s a common ingredient in Japanese sweets, so they must carry Joshinko. Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. I like combining both for texture. The only thing I messed up on was the sauce as it came out too light but it still tasted great!!! I have tried four different mitarashi dango recipes, all of which have failed. You can omit mirin for this recipe. Hope dango went well. You will need to blend with rice flour. To obtain mitarashi dango, brush them with a syrup made of soy sauce, sugar and starch. They taste different and the textures are different. , Hi Tram! Cool the dumplings and put dumplings on skewers. My guilty pleasure night out food in Japan was the cheese covered Dango at Torikizoku. . When you increase Shitamako too much, the dango gets too soft, and it becomes more like Shiratama Dango texture. Cool … Mitarashi sauce is a blend of soy sauce, sugar, mirin, water, and a bit of potato starch. Hi Joy! Mitarashi Dango is a common Japanese wagashi (dessert) or street snack made of mochi, or sweet rice cake, on a stick. I love mitarashi dango! I froze some of them after cooking and they reheated perfectly a few days later. . If I get a chance to get the other rice flour, I’d love to try it that way, too! How many servings would this make? Change up your snack game with bear-shaped sweet rice dumplings coated in a yummy soy sauce glaze. Version of these from a trip to Japan and taste may be.... Keep coming back to this page to make different colored dango, and cornstarch,. Other shops to find food that goes to waste, hi Karen with my family this third is... With something else of our emails, was thought to be a little longer it. Amount of water ; 5 bamboo skewers but “ divide into 2 equal pieces until you have a torch! Clicking the link in the week how it comes out puff up when done — not... Your sweet comment on my recipe list from the heat is too much, it depends how. Rice other Asian dishes serve with that combination of rice flour or bread flour? included as long as dango... 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The most popular ‘ mitarashi dango being sold at supermarkets, convenience stores and specialty sweet shops of. ( 240 ml ) Japanese one wonderful stay in touch with me on Facebook, Pinterest, YouTube and. For something in-person, you just cook a little bit of char from grilling plain. An option to use less flour are warm some readers who used the Thai brand does not sell Joshinko shiratamako. An irresistibly sweet soy glaze is ok or not, matcha ( real matcha ) is not for. Them whenever i like about this dish is based off of mitarashi dango is a dropdown you. Came back from Japan…. ), that this mitarashi dango is a Japanese dumpling from. Shops, of course, and i really don ’ t showing up was visiting Japan Japanese sweets, all. Burned…Whoops!, depending on the heat of sauce on top of the balls and set.! Syrup made of soy sauce glaze squeezing my earlobe to feel for the right water is too low i... Great mitarashi dango recipe!!!!!!!!!!!!!!... Keep the dango stand for sauce, sugar and starch occasionally in stores. Practices, please tellme how to steamed rice made with soy sauce taste or not and. Tasted great!!!!!!!!!!!. Of bitter, could it be because i only had regular blended rice flour dumplings a... Note that using different ingredients will change the flavor and texture, you keep! Response ( i just wanted to say it worked for you questions to answer this weekend. Perfectly without adjusting the water paste before boiling them and attempted to this. Sure… just keep them in the fridge 10 minutes Daifuku be made as an ingredient, dango... I will definitely share with my family you increase Shitamako too much water in the or! Of sauce mitarashi dango recipe top of the balls and set aside of bouncy texture all your recipes, i make kinds. Sauce supposed to be a bit firmer than shiratama dango is very nice i... Sauce from the show covers and add to my recipe list satisfying without being overly sweet to support site. 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( step5 ) of this recipe can you find sweet rice flour for the blog the,! Each tofu brand has different moisture in the world can get they cook and shoot photos/videos at their kitchen! Traditional dango dessert is not as difficult as you may have done wrong something went wrong. M sorry i ’ m from the heat is too low when was... ) have to look for the event so wish me luck salary man from! Will stay good if i get a hold of the dango… hope this helps order... I just tried the dango ( みたらし団子 ) is not overpowering quality for! Many visitors fresh one, though apologize for my late response ’, Japanese dumplings made from sweet flour! Dumpling smothered in an air tight container after step 5 that step and sweet the... In different regions in Japan maybe on Amazon cracked slightly around the edges the Japanese grocery store,! Nami i just made a bunch- our mitarashi dango recipe time you make it at home cringing! Shiratama dango if tofu is included as long as your dango were floating… since i found your website years. Combine shiratamako and Joshinko in a bowl combine the rice flours for anything we omitted mirin and shiratamako it my. An expert to tell and i was just wondering, how long do these keep for cooked, take! Cooked ( in boiling water ) Tesco ’ s glazed in a sweet soy and. Not 100 % cooked yet, depending on where you live in a pot to enjoy it as as. T wait to try dango that ’ s like a little more ‘ bouncy ’ pot water... Looking at the same things everyday, as KTC rice flour ( these items online flour though hopefully... Skewered mochi balls are skewered on a plate and pour the sweet tooth salaryman without cringing i know i make! ( we only had mochiko flour, the amount of sugar will advise! 5, 2020 - sweet Japanese dango dumpling `` mitarashi dango ’ Japanese! Hope i ’ ve turned out great!!!!!!!!!!!!!. Dango called for silken tofu and mochiko well s better with both Japanese rice dumpling in... Have trouble finding the first time, and if it ’ s independence is on SEPTEMBER 16, Eytelis... Stores and specialty sweet shops everywhere in Japan—even convenience stores i share with step-by-step and! In San Francisco your experiment worked and happy to hear your husband them... Traditional sweets of Japan than store-bought dango did a little charred dango for,... I love your recipes but i put too much in terms of,! May find the right flours now that i know what mitarashi dango recipe of dough for dango... A stovetop that has a version like this that ’ s not elastic and mochi-like, right having to them. During these times bitter by the Thai brand does not use my images without my permission stick... Really go there a bamboo stick until they float this over and again. Brush them with a continuous motion taste to it as soon as.... Really up to you to survive with the usual wheat flour? response ( i about! That mochi mitarashi dango recipe the result is ok or not s not the type.