Things to know about Mitarashi Dango Recipe
Japanese Traditional Sweet Dumpling from Kyoto – Mitarashi Dango is made out of sweet rice that is very chewy and flavorful, making it a special treat. It is an everyday traditional Japanese sweet that is perfect together with green tea, especially match tea.
Food historians believe that the first Dango was served inside a tea house in Kyoto named Kamo Mitarashi situated close to Shimogamo Shrine. Its name was derived from its resemblance to small bubbles from the Mitarashi River that flows through the Shrine’s entrance. Usually, it is served as skewered in a bamboo stick with five pieces of Dango. The first ball is the head, the second and third balls are the hands, and the fourth and fifth balls are the legs. Moreover, this sweet treat is an offer to God during the Mitarashi Festival, and it is known as one of the most religious ones in the country. The festival has been preserved for centuries since its first introduction during the 18th century. Dango is an offering for the deities during this festive occasion. The usual color is white with soy sauce glaze.
Sweet and Tasty Japanese Traditional Sweet Dumpling from Kyoto. Authentic Recipe of Mitarashi Dango.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 2/3 cup Rice Flour
- 3/4 cup Glutinous Rice Flour Or sweet rice flour (shiratamako)
- 2/3 cup Water Warm
- 4 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tbsp Mirin
- 2 tbsp Soy Sauce
- 150 ml (5.07 floz) Water
- 2 tbsp Cornstarch
- Prepare and measure all ingredients accurately ahead of time.
- Boil some water for the rice. You need warm water for the dough.
- Combine the rice flour and glutinous rice flour in a medium bowl.
- Gradually add warm water while mixing using a chopstick. You may need to add or reduce the water, depending on the climate. For a drier climate, you may need to add more water.
- You will notice that the flour will start to stick together, Knead and form it into a ball.
- Knead the dough until it becomes smooth. In Japanese, the right texture of mochi feels like squeezing an "earlobe."
- Divide the dough into 20 grams (0.70oz) each.
- Shape each piece into a smooth ball. In case of cracks, tap your finger in water and put a small amount of water into the ball's crack part to smoothen it out.
- Boil water in a large pot over medium fire and drop each ball into the boiling water. It is important to cook all balls at once, but keep the balls in good shape.
- Stir the balls occasionally to avoid sticking at the bottom of the pot.
- Cooked dumplings will eventually float, but extend the cooking time for at least 1 to 2 minutes.
- Take the dumpling out of the boiling water and transfer them to iced water.
- After cooling down, drain it well and transfer it to a tray or serving plate. Make sure not to wet the tray or plate to avoid sticking.
Soy Sauce Glaze
- Using a saucepan, mix all ingredients, turn on the heat, and whisk.
- Continuously stir the mixture until thick, remove sauce from the heat and transfer it into a bowl.
- Using a bamboo stick, skewer three pieces of balls, and set them aside.
- With a kitchen torch, char each skewer to give a little smoky flavor.
- Suppose you want to broil it instead, you may use a wire rack and brush it with a little oil. Another way is to pan-fry the surface of the skewer.
- Pour the soy sauce glaze on top of the Dango and serve.
- You may store the uncooked dumplings in an airtight container and freeze them to last for a month. In cooking frozen Dango, boil it directly into the water without defrosting.
- For cooked dumplings, pat them dry and place them inside an airtight container to last for a month. In reheating cooked Dango, you may microwave it or boil it until it becomes warm.
You may serve it with a hot match tea or any type of tea to complete the traditional experience of eating Dango.
— Specific Atributes of This Recipe:
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