Best 2 Kushi Dango Recipes
Kushi dango is a traditional Japanese sweet dumpling made from mochiko (glutinous rice flour) and sugar. Originating from the Kansai region of Japan, kushi dango is a popular street food often served at festivals and fairs. These sweet dumplings are typically grilled over charcoal, giving them a slightly charred exterior and a chewy, mochi-like interior. They are then coated in a sweet soy glaze and served on skewers.
In this article, we present three variations of kushi dango: the classic mitarashi dango, the colorful hanami dango, and the savory gomadare dango.
1. **Mitarashi Dango**: This is the most common type of kushi dango, featuring a sweet soy glaze that perfectly complements the chewy dumplings.
2. **Hanami Dango**: Also known as "flower-viewing dango," this type of kushi dango is usually served during the cherry blossom viewing season in Japan. It features three colorful dumplings representing the spring season: pink for cherry blossoms, white for snow, and green for new leaves.
3. **Gomadare Dango**: This savory kushi dango is coated in a thick, nutty sauce made from ground sesame seeds and sugar. It offers a delightful balance of sweet and savory flavors.
KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)
This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.
Provided by BirdyBaker
Categories Breads
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put rice flour in a bowl and add warm water.
- Knead the dough well.
- Make small round dumplings.
- Place the dumplings in a steamer and steam them on high heat for 10 minute
- Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
- Mix water, sugar, and soysauce in a pan and put it on medium heat.
- Mix the water and potatostarch in a cup and set aside.
- When the sauce boils, add the starch mixture and mix quickly.
- Slightly grill the skewered dumplings and brush the sauce over them.
Nutrition Facts : Calories 260.1, Fat 0.6, SaturatedFat 0.2, Sodium 507.9, Carbohydrate 60.3, Fiber 1.2, Sugar 25.3, Protein 3.5
KUSHI DANGO
This recipe is from a website called "my Lunch can beat up your lunch". I posted this becuase i was looking for a Kushi Dango recipe that had good instructions. You can use cornstarch if you cannot find the katakuriko.
Provided by Xexe383
Categories Dessert
Time 45m
Yield 16 dumplings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the cup of rice flour in a bowl and add warm water.
- Mix, then knead the dough well. If it's too wet, add more rice flour.
- The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour.
- Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough.
- Shape the dough into round dumplings.
- Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball.
- Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
- Steam them on high heat for 10 minutes.
- Then take them out and put them on a rice-floured cutting board to cool down.
- These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me!
- When they're cooled, skewer them, three to four per stick.
- To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat.
- While that's warming up, mix the water and potato starch in a separate cup.
- When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast!
- Slightly grill the skewered dumplings, then brush or spoon the sauce over them.
- The dumplings are soft and chewy when fresh.
- Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.
Nutrition Facts : Calories 248.6, Fat 0.6, SaturatedFat 0.1, Sodium 527.6, Carbohydrate 57.4, Fiber 1, Sugar 25.2, Protein 3.3
Tips:
- Use high-quality glutinous rice flour to ensure the dango are chewy and have a slight stretch.
- Be careful not to overwork the dango dough, as this will make them tough.
- If the dango dough is too sticky, add a little more glutinous rice flour.
- If the dango dough is too dry, add a little more water.
- When shaping the dango, make sure to flatten them slightly so that they cook evenly.
- Cook the dango in boiling water until they float to the top and then simmer for a few minutes.
- Serve the dango immediately or chill them in cold water and then coat them in kinako sugar.
- For a sweeter dango, add a little sugar to the glutinous rice flour before cooking.
- For a savory dango, add a little salt to the glutinous rice flour before cooking.
- Experiment with different flavors by adding matcha powder, cocoa powder, or other flavorings to the dango dough.
Conclusion:
Kushi dango is a delicious and versatile Japanese treat that can be enjoyed in many different ways. Whether you prefer them plain, with kinako sugar, or with a sweet or savory sauce, there is sure to be a kushi dango recipe that you will love. So next time you are looking for a tasty snack or dessert, give kushi dango a try!
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