Dango

Name: Dango
Total time: 25 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 1/2 cup shiratamako (glutinous rice flour); 1/2 cup joshinko (regular rice flour); 1/2 cup warm water; 2 tbsp soy sauce; 2 tbsp sugar; 1 tbsp water; 1 tsp potato starch; bamboo skewers

Sweet rice dumplings served on skewers, often topped with a soy glaze.

25 minutes

Serves 8

Dessert/Snack

Contains common allergens

Soy Wheat

In the app, Listahan checks these against your household automatically.

Instructions

6 steps

1
In a bowl, mix the shiratamako and joshinko. Gradually add the warm water, kneading with your hands until the dough is smooth and feels like the softness of an earlobe.

2
Pinch off small pieces and roll them between your palms into perfectly round, 1-inch balls.
3
Bring a pot of water to a rolling boil. Drop the dango into the water. Once they float to the top, let them boil for 1-2 more minutes.
4
Scoop out the cooked dango with a slotted spoon and immediately plunge them into a bowl of ice water for 2 minutes to cool and tighten their texture.
5
Thread 3-4 dango onto each bamboo skewer.
6
In a small saucepan, combine the soy sauce, sugar, 1 tbsp water, and potato starch. Simmer over low heat, whisking constantly until it thickens into a glossy, sweet-and-salty mitarashi glaze. Brush heavily over the skewers.

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