Kushi Dango

Time for another 30-minute Japanese cuisine recipe!  Today’s recipe is a dish called Kushi Dango.

This is what Lifehack has to say about this one:

Dango is a Japanese dumpling made from mochiko (rice flour). Three to four dango are often served on a skewer (kushi) covered with syrup made from shouyu (soy sauce) and sugar.

This one sounds simple and yummy!

What You’ll Need

Dango (rice dumplings)

  • 1 1/3 cup glutinous-rice flour (I used mochiko)
  • 3/4 cup warm water


Sweet shoyu sauce

  • 1 & 3/4 cup water
  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons cornstarch or flour



Make the dango

  1. Put rice flour (or mochiko) in a bowl and add warm water.

  2. Mix well and knead the dough.

  3. Make small round dumplings (around 1 inch big).

  4. Drop balls in boiling water and boil for about fifteen minutes.

  5. Take dumplings out of water, cool, and skewer them to bamboo sticks. (3-4 dumplings each stick.)


Make the sweet shoyu sauce

  1. Mix water, sugar, and soy sauce in a pan over medium heat.

  2. Bring it to a boil and slowly add flour and mix quickly.

  3. Pour shoyu sauce generously over dango on skewers and let it sit for 20 minutes.

  4. Enjoy!


Recipe Courtesy of Shinobu of LittleJapanMama.com.

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