Mitarashi Dango is known as a traditional Japanese rice cake with small round cakes, skewered on bamboo sticks and covered with a characteristic sweet and salty soy sauce.
This rice cake is very popular with Japanese people on important holidays or simply in daily life.
To make Mitarashi Dango rice cake, housewives need to prepare the following ingredients: For the dango cake, you need 100gr of joshinko powder (young rice flour); 100gr of shiratamako powder ( sticky rice flour); 3gr of sugar; 120ml of water; 4 - 5 skewers of bamboo sticks.
For Mitarashi sauce, you will need up to 60ml of water; 60gr of sugar; 60ml of mirin (Japanese sweet wine); 30ml of shiitake oil; 15gr of potato or cornstarch.
After preparing the ingredients, choose a large bowl to mix the joshinko powder, shiratamako powder and sugar. Next, slowly add the water and stir well until the mixture adheres. Use your hands to chew the dough until smooth and not sticking to your hands. Divide the dough into small, round rolls about 2.5cm in size.
Boil the pot of water, drop the cake and stir gently to avoid sticking to the bottom of the pot. When the cake floats to the surface of the water, continue to boil for 1-2 minutes. Prepare a bowl of ice, remove the cake and drop into ice to cool, help the crust keep the toughness.
Remove the cake and drain the water before skewering 3-4 balls into each bamboo stick. To enhance the flavor, housewives can grill the cake first to skewer.
Prepare a small pot, mix well with water, sugar, mirin, oil and potato flour. Simmer the pot over medium heat until the fever recedes. sprinkle the dressing over the skewers to enhance the delicious flavor of the rice cake.
Accordingly, Mitarashi Dango is best enjoyed immediately after processing. If you need to store it, keep it in an airtight container and refrigerate it for 1-2 days to help keep the softness and aroma of the rice cake.
