Recipe of Make Mitarashi Dango Dumplings with Mashed Leftover Rice in 18 Minutes for Family

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, make mitarashi dango dumplings with mashed leftover rice. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Make Mitarashi Dango Dumplings with Mashed Leftover Rice is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Make Mitarashi Dango Dumplings with Mashed Leftover Rice is something which I’ve loved my entire life. They are nice and they look wonderful.

Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. The dumplings are skewered on a bamboo stick and Mitarashi Dango was originated from the Kamo Mitarashi Tea House in Kyoto. Today, we are going to share with you how to make MITARASHI DANGO(Sweet Rice Dumpling)!!

To get started with this particular recipe, we must prepare a few components. You can have make mitarashi dango dumplings with mashed leftover rice using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Make Mitarashi Dango Dumplings with Mashed Leftover Rice:

1. Make ready 200 grams Leftover rice
2. Get 2 tbsp Katakuriko
3. Take 2 tbsp Hot water
4. Make ready 2 tbsp ●Soy sauce
5. Prepare 2 tbsp ●Sugar
6. Make ready 2 tsp ●Katakuriko
7. Get 100 ml ●Water

Mitarashi dango, however, are my absolute favorite traditional sweet. They are not really that sweet really - that shiny caramel colored sauce (which is called mitarashi sauce) is sweet and savory at the same time. It goes perfectly with the bland, slightly chewy dango or dumplings. ( Dango is the name. Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.

Instructions to make Make Mitarashi Dango Dumplings with Mashed Leftover Rice:

1. Put left over rice in a plastic bag. Mash the rice. Using heavy-duty plastic bag will make it easier to remove the rice later.
2. When the rice is mashed, add katakuriko and then rub in until the rice loses its shape.
3. When the ingredients are mixed evenly and the rice pulverized, remove and shape into a rod.
4. Tear the rod into pieces.
5. Wet your hands and shape the pieces round. Stick a skewer through the pieces. It's easier to round the pieces if you squeeze each piece 4 to 5 times before rolling them between your palms.
6. Cook in a steamer for 3 minutes. I used my microwave's steam mode on high for 5 minutes.
7. Make the mitarashi sauce. Mix all ● ingredients and heat on low until it thickens.
8. Coat the freshly steamed dango in sauce and they're ready to serve.
9. The recipe name won't be true anymore, but you can use a food processor to mash the rice.
10. Use your wet hands to knead the mixture after using the food processor.

While you're grilling the dumplings, make the mitarashi sauce. Mitarashi dango are Japanese dumplings served on bamboo skewers and coated with mitarashi sauce (sweet-salty glaze). Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (. The Dango is a Japanese dumpling is a Japanese sweet made from mochiko (rice flour), related to mochi. It is often served with green tea.

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