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Mitarashi Dango (Japanese Sweet Dumpling)

by chef@home (follow)
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Mitarashi Dango is Japanese sweet dumpling of rice flour balls skewered on a stick, covered with sweet soy sauce glaze.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Makes: 12 skewers

200g shiratamako (Japanese rice flour)
180ml warm water
12 bamboo skewers, soaked

Sweet Soy Sauce Glaze
4 tbsp sugar
1 tbsp soy sauce
1 tbsp mirin
4 tbsp water
1 tbsp cornstarch
1 tbsp water, to mix with the cornstarch

Place shiratamako in a bowl. Gradually pour in the water and mix. Knead into a soft dough.

Roll into small balls.

Bring a pot of water to the boil. Gently place dango balls into the water. Cook until they floats, then cook for a further 2-3 minutes.

Prepare a big bowl of iced water.

Drain and transfer dango balls to iced water.

Drain well. Put 4 dango balls into skewers.

Heat a grill pan on high. Brush dango skewers with oil. Grill for 4 minutes, rotating skewers to char.

To make the glaze: Place sugar, soy sauce, water and mirin in a saucepan. Bring to the boil, stirring occassionally. In a bowl, mix water with cornstarch. Pour into the sauce and stir until thickens.

Brush dango with sweet soy sauce glaze.

Enjoy with a cup of green tea.

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