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
- Put rice flour (or mochiko) in a bowl and add warm water.
- Mix well and knead the dough.
- Make small round dumplings (around 1 inch big).
- Drop balls in boiling water and boil for about fifteen minutes.
- Take dumplings out of water, cool, and skewer them to bamboo sticks. (3-4 dumplings each stick.)
Make the sweet shoyu sauce
- Mix water, sugar, and soy sauce in a pan over medium heat.
- Bring it to a boil and slowly add flour and mix quickly.
- Pour shoyu sauce generously over dango on skewers and let it sit for 20 minutes.
Recipe Courtesy of Shinobu of LittleJapanMama.com.