Dango Recipes

DANGO (SWEET JAPANESE DUMPLINGS)

Dango (Sweet Japanese Dumplings) image

Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.

Provided by Derry Quinn

Categories Japanese

Time 1h15m

Yield 6-10 Dango, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/3 cups mochiko sweet rice flour
3/4 cup warm water
potato starch or cornstarch
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons katakuriko
1 1/2 tablespoons water

Steps:

Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
Knead the dough well.
Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
When they are done (brownled slightly) take them off and let the cool on a wire rack.
Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
Combine the Katakuriko with the small tablespoon and a half of water.
When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
Grill the dango slightly and add the sauce to taste.
YUM! Anime-licous!

DANGO

Dango image

Dango is a traditional Japanese dessert, served in many Asian Cafés.

Provided by Chansey Channel

Time 20m

Yield Serves 5

Number Of Ingredients 5

Ingredients

120g Sticky Rice Powder
120g Tofu
3 Tablespoons Sugar
1 Tablespoon Green Tea Powder
2 Drops Food Colouring (Red)

Steps:

Mix the Sticky Rice, the Tofu and the sugar to form a certain kind of dough for making Dango. Make a round ball with the dough.
Split your round ball into three pieces. Add the green tea powder to one of the pieces. Mix it with your hands until it has gotten a uniform green colour. Leave the second piece of the dough as it is and now add 2 Drops of red food colouring to the third piece. Mix it with your hands until it has gotten a red uniform colour.
Now divide each of your three pieces of dough into five parts. Now you should have 15 parts of dough. Five will be red, five white, and the remaining five green. Form each of the 15 parts into balls by rolling them with your palms.
Boil the 15 pieces of dough for about 2 to 3 minutes. Then, let them cool down. Then, take 3 pieces of dough each different colour. Get a skewer and pierce the 3 pieces of dough on. The order doesn't really matter but it's more traditional in Japan to put the green one on first, then the white, and finally, then the red. Enjoy!!

KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE

Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce image

Japanese sweet dumplings with a sweet sauce similar to teriyaki.

Provided by Crystalline Chaos

Categories Dumplings

Time 50m

Yield 8

Number Of Ingredients 9

Ingredients

1 ⅓ cups sweet rice flour (mochiko)
¼ cup sugar, or more to taste
⅔ cup water, or more as needed
cornstarch for dusting
1 cup water
½ cup white sugar
2 tablespoons soy sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons water

Steps:

Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 41.6 g, Fat 0.3 g, Protein 2.1 g, Sodium 227.2 mg, Sugar 19.1 g

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