Dango
Dango
Dango is a typical Japanese confectionary that is enjoyed by people of all ages, from children to the elderly. It is made by pouring warm water into rice flour or flour, kneading it, then boiling or steaming it in a round shape. There are various types depending on the grain powder used in half-porridge and the sauce applied, such as savory soybean flour dango, sweet and salty soy sauce and dango. Dango is a chewy, sweet snack that goes well with tea. I'll introduce dango with Spoons~
Preparing and making materials
Dango dough – 110 grams of glutinous rice flour, 1 tsp of sugar, 1/4 tsp of salt, 6-8 tsp of warm water
Dango sauce – 1 tsp soy sauce, 3 tsp mirin (mirin), 4 tsp water, 60 g sugar, 1 tsp corn starch
Garnish – pear paste, red bean paste, etc.
Making dough
1
Combine glutinous rice flour, salt, and sugar and mix.
2
Add warm water little by little and knead the dough.
3
When they start to clump together, they hit for a while.
4
Prepare the dough by dividing it into three parts.
5
Mix food coloring and mugwort powder into each dough and knead again.
6
Remove the dough and shape it into a ball.
7
Put the round dough in boiling water and cook until it floats.
8
Remove the dough that comes up and put it in ice water.
Making sauce
9
Add water, soy sauce, mirin (mirin), and sugar to a pan.
10
Add starch powder, stir and bring to a boil.
Dango Plug
11
Take the dango dough that had been put in ice water and put it on the skewer.
Famous
12
Add cabbage, red bean paste, etc. to your liking and place it on top.
13
Dango skewers lightly charred with a torch are coated with the sauce you made.
A chewy, sweet snack,
Dango completed!