kushi dango japanese skewered rice dumplings with mitarashi sauce

Author of this recipe: Danial Wey

"Learn to make authentic Kushi Dango: Japanese skewered rice dumplings with sweet-savory Mitarashi sauce. Easy, delicious, and gluten-free recipe!"

Tag your creation with #EatsNowRecipes!

Ingredients

• ### Ingredients for Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce
• #### **For the Dango (Rice Dumplings):**
• - **Glutinous rice flour (shiratamako or mochiko)** - 1 cup (essential for chewy texture)
• - **Water** - 1/2 cup (adjust as needed for dough consistency)
• - **Cornstarch or potato starch** - for dusting (prevents sticking)
• #### **For the Mitarashi Sauce:**
• - **Soy sauce** - 2 tablespoons (key umami flavor)
• - **Sugar** - 2 tablespoons (balances the sauce)
• - **Mirin** - 2 tablespoons (adds sweetness and shine)
• - **Water** - 1/4 cup (thins the sauce)
• - **Cornstarch** - 1 teaspoon (for thickening)
• - **Optional: Dashi stock** - 1 tablespoon (enhances savory flavor)
• #### **Optional Toppings:**
• - **Kinako (roasted soybean flour)** - for a nutty flavor
• - **Toasted sesame seeds** - for added crunch
• #### **Tools Needed:**
• - **Bamboo skewers** - for assembling the dango
• - **Mixing bowls** - for preparing dough and sauce
• - **Saucepan** - for cooking the mitarashi sauce
• ### SEO-Friendly Keywords:
• - Japanese kushi dango recipe
• - Mitarashi dango ingredients
• - Glutinous rice flour dumplings
• - Traditional Japanese dessert
• - Easy dango with mitarashi sauce
• - Chewy rice dumplings
• - Homemade Japanese sweets
• This list ensures you have everything you need to make authentic **kushi dango with mitarashi sauce**, a popular Japanese treat perfect for snacks or desserts!

Steps

1. # How to Make Kushi Dango with Mitarashi Sauce: A Step-by-Step Guide
3. Kushi Dango is a traditional Japanese dessert made of skewered rice dumplings, often served with a sweet and savory **Mitarashi sauce**. This delightful treat is perfect for tea time or as a snack. Follow this detailed guide to create authentic Kushi Dango at home.
5. ---
7. ## **Ingredients for Kushi Dango and Mitarashi Sauce**
8. ### For the Dango:
9. - 1 cup **glutinous rice flour** (shiratamako or mochiko)
10. - 1/4 cup **regular rice flour** (optional, for texture)
11. - 1/3 cup **warm water** (adjust as needed)
12. - A pinch of **salt**
14. ### For the Mitarashi Sauce:
15. - 2 tablespoons **soy sauce**
16. - 2 tablespoons **sugar**
17. - 2 tablespoons **water**
18. - 1 teaspoon **cornstarch** (mixed with 1 tablespoon water)
19. - 1/2 teaspoon **mirin** (optional, for sweetness)
21. ---
23. ## **Step-by-Step Instructions**
25. ### **1. Prepare the Dango Dough**
26. 1. In a mixing bowl, combine **glutinous rice flour**, **regular rice flour**, and a pinch of **salt**.
27. 2. Gradually add **warm water** while mixing until the dough comes together. It should be soft but not sticky.
28. 3. Knead the dough for 5-7 minutes until smooth and pliable.
30. ### **2. Shape the Dango**
31. 1. Divide the dough into small, equal-sized portions (about 1-inch balls).
32. 2. Roll each portion into a smooth ball using your palms.
33. 3. Flatten the balls slightly to form oval or round shapes.
35. ### **3. Cook the Dango**
36. 1. Bring a pot of water to a boil.
37. 2. Gently drop the dango balls into the boiling water.
38. 3. Cook until the dango floats to the surface (about 3-5 minutes).
39. 4. Remove the dango with a slotted spoon and immediately transfer them to a bowl of **cold water** to cool.
41. ### **4. Skewer the Dango**
42. 1. Thread 3-4 dango balls onto bamboo skewers.
43. 2. Set aside while preparing the Mitarashi sauce.
45. ### **5. Make the Mitarashi Sauce**
46. 1. In a small saucepan, combine **soy sauce**, **sugar**, **water**, and **mirin**.
47. 2. Heat the mixture over medium heat, stirring until the sugar dissolves.
48. 3. Add the **cornstarch slurry** and continue stirring until the sauce thickens (about 2-3 minutes).
49. 4. Remove from heat and let it cool slightly.
51. ### **6. Assemble and Serve**
52. 1. Brush or drizzle the **Mitarashi sauce** generously over the skewered dango.
53. 2. Optionally, garnish with **toasted sesame seeds** or **kinako (roasted soybean flour)** for added flavor.
54. 3. Serve immediately and enjoy your homemade Kushi Dango!
56. ---
58. ## **Tips for Perfect Kushi Dango**
59. - Use **glutinous rice flour** for the chewy texture characteristic of dango.
60. - Adjust the sweetness of the Mitarashi sauce to your preference by adding more or less sugar.
61. - For a colorful twist, divide the dough and add natural food coloring (e.g., matcha powder for green or red bean paste for pink).
63. ---
65. ## **Why You’ll Love Kushi Dango**
66. Kushi Dango is a versatile and easy-to-make Japanese dessert that combines the chewy texture of rice dumplings with the rich, umami flavor of Mitarashi sauce. Whether you’re a fan of Japanese cuisine or exploring new recipes, this treat is sure to impress!
68. By following this guide, you can create authentic Kushi Dango at home and enjoy a taste of Japan. Don’t forget to share your creations on social media using #KushiDangoRecipe!
70. ---
71. **Keywords**: Kushi Dango, Mitarashi Sauce, Japanese rice dumplings, glutinous rice flour, Japanese dessert, easy Japanese recipes, traditional Japanese sweets, homemade dango.

Relevante Seiten

• kushi dango japanese skewered rice dumplings with mitarashi sauce