Dango
Sweet rice dumplings served on skewers, often topped with a soy glaze.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Dango to your week, check it against your household's allergens, and build the shopping list automatically.