Description

Ingredients

• Dango Original: Dango
• 🌾 Glutinous rice flour (mochiko or shiratamako): 200 g (1 2/3 cups / 7.1 oz) gluten Original: 🌾 Glutinous rice flour (mochiko or shiratamako): 200 g (1 2/3 cups / 7.1 oz)
• 💧 Warm water: 180–200 ml (3/4–0.85 cup / 6–6.8 fl oz) Original: 💧 Warm water: 180–200 ml (3/4–0.85 cup / 6–6.8 fl oz)
• Glaze Original: Glaze
• 🧂 Soy sauce: 40 ml (2 tbsp + 2 tsp / 1.35 fl oz) glutensoy Original: 🧂 Soy sauce: 40 ml (2 tbsp + 2 tsp / 1.35 fl oz)
• 🍬 Sugar: 70 g (1/3 cup / 2.5 oz) Original: 🍬 Sugar: 70 g (1/3 cup / 2.5 oz)
• 🍯 Mirin: 40 ml (2 tbsp + 2 tsp / 1.35 fl oz) Original: 🍯 Mirin: 40 ml (2 tbsp + 2 tsp / 1.35 fl oz)
• 💧 Water: 120 ml (1/2 cup / 4 fl oz) Original: 💧 Water: 120 ml (1/2 cup / 4 fl oz)
• 🌾 Cornstarch: 10 g (1 tbsp / 0.35 oz) + 20 ml (4 tsp / 0.7 fl oz) water (slurry) Original: 🌾 Cornstarch: 10 g (1 tbsp / 0.35 oz) + 20 ml (4 tsp / 0.7 fl oz) water (slurry)
• To finish Original: To finish
• 🛢️ Neutral oil for brushing (tiny amount) Original: 🛢️ Neutral oil for brushing (tiny amount)
• 🍢 8–10 bamboo skewers Original: 🍢 8–10 bamboo skewers

Preparation

• Dough: Mix flour with 180 ml warm water; knead until smooth and soft (add a little more water if crumbly).
• Shape: Divide into 24–30 equal pieces; roll into balls.
• Boil: Cook in gently boiling water until they float + 1–2 min. Transfer to iced water, then drain well.
• Skewer: Thread 3–4 balls per skewer. Pat dry.
• Glaze: In a small pan combine soy, sugar, mirin, water. Bring to a simmer, whisk in cornstarch slurry; cook 1–2 min until glossy.
• Char: Lightly oil a hot skillet or grill pan. Sear skewers 30–60 s per side for light spots.
• Finish: Brush or spoon on plenty of glaze. Serve warm.

Total Time

Nutritional Value

Advice

Status

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