Dango

Savor the delightful taste of dango, a traditional Japanese sweet made from glutinous rice flour, lightly sweetened and served with a hint of soy sauce and mirin. Perfect for a cozy afternoon treat or a festive gathering.

• 1 cup sweet rice flour (shiratamako)
• 1/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon soy sauce
• 2 tablespoons mirin
• 1 tablespoon cornstarch

Method

1. 1

   In a mixing bowl, combine the sweet rice flour and granulated sugar.

2. 2

   Gradually add the water to the flour mixture, stirring until a smooth dough forms.

3. 3

   Divide the dough into small, equal portions and roll each portion into a ball.

4. 4

   Bring a pot of water to a boil and gently drop the dango balls in. Cook until they float to the surface, about 3-5 minutes.

5. 5

   Remove the dango with a slotted spoon and place them in a bowl of cold water to cool.

6. 6

   In a small saucepan, combine soy sauce, mirin, and remaining sugar. Cook over low heat until the sugar dissolves to create a glaze.

7. 7

   Skewer the dango balls on bamboo sticks, brush with the glaze, and serve warm or at room temperature.

8. 8

   Dust with cornstarch to prevent sticking if storing.