August 2024 (vol. 202)
(4 ingredients Vegan Recipe)
Mitarashi Dango is traditional Japanese chewy rice dumpling balls on a skewer drizzled with a sweet soy sauce glaze.
Difficulty: Easy
Time: 30min
Number of servings: about 6 sticks
Ingredients
- 300g (10.6oz.) potatoes
- 2tbsp. Katakuriko (potato starch) or corn starch is ok
- Mitarashi Sauce: (sweet soy sauce glaze)
- 3 tbsp. water
- 1 tbsp. soy sauce
- 2 tbsp. sugar
- 1 tsp. Katakuriko (potato starch) or corn starch is ok
Directions:
- Wash and peel the potatoes. Cut into bite-sized pieces. Put in a microwavable bowl, add 1 tbsp. of water (not included in the amount), and microwave on medium (600W) for 5 minutes.
- Mash the potatoes with a fork. Add 2 tbsp. of starch and mix well.
- Use a scale to divide portions (15g each) equally. Roll into small balls.
- Bring a large pot of water to a boil. Gently drop the Dango in the boiling water. After a few minutes, Dango will float to the surface. Remove from the boiling water and transfer into cold water. Then drain well.
Mitarashi Sauce
- Put ((Mitarashi Sauce)) ingredients in a small saucepan. Put on low heat, stir constantly, and cook until sauce thickens.
- Put 3 Dango on bamboo skewers. Drizzle with Mitarashi Sauce (sweet soy sauce glaze) to finish.
