Best 3 Kushi Dango Japanese Skewered Rice Dumplings With Mitarashi Sauce Recipes
Kushi Dango, a delightful Japanese treat, is a delectable combination of soft and chewy rice dumplings skewered on bamboo sticks and drenched in a luscious sweet and savory mitarashi sauce. These bite-sized delights are a staple of Japanese festivals and street fairs, holding a special place in the hearts of both locals and visitors alike. With just a handful of simple ingredients, you can recreate these delightful treats in the comfort of your own kitchen. Our comprehensive guide provides step-by-step instructions, helpful tips, and additional variations to satisfy your sweet cravings.
Dive into the art of crafting these pillowy-soft rice dumplings, learning the secrets of achieving the perfect texture and consistency. Discover the nuances of creating the irresistible mitarashi sauce, balancing the flavors of soy sauce, sugar, and mirin to create a symphony of flavors that complements the dumplings perfectly. We've also included a vegan version of the sauce, ensuring everyone can savor the delights of Kushi Dango.
Explore creative variations that add a delightful twist to the classic recipe. From colorful matcha dumplings to the unique flavors of roasted soybean flour, these variations cater to a range of preferences. Whether you're a seasoned cook or just starting your culinary journey, our guide will empower you to create these delectable treats that are sure to impress your friends and family. Embark on a culinary adventure as you delve into the world of Kushi Dango, a testament to the beauty and diversity of Japanese cuisine.
MITARASHI KUSHI DANGO
This is a recipe for Mitarashi Kushi Dango, a traditional wagashi (Japanese sweet) made of dumplings coated with a sweet soy sauce called mitarashi.
Provided by Setsuko Yoshizuka
Categories Dessert
Time 30m
Yield 5
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Preheat a steamer. Combine both types of rice flour and sugar in a bowl.
- Gradually pour the hot water, constantly stirring with a spatula until you've achieved a rough dough.
- Slowly knead with clean hands until the dough becomes smooth. The texture should feel like squeezing an earlobe.
- Divide dough into 15 equal small pieces and roll each into a small ball.
- Place dumplings in preheated steamer and steam on high heat for about 10 minutes.
- Allow the dumplings to cool off a little until you're able to handle, and slide 3 onto each bamboo skewer.
- Mix water, sugar, and soy sauce in a saucepan . Bring to a boil over medium heat.
- Pour katakuriko starch, or cornstarch slurry, into sauce, stirring well. Bring to a boil again and turn off heat.
- Pan-fry skewered dumplings on non-stick pan or on top of hot grill until slightly grill-marked.
- Brush the mitarashi sauce over the dumplings and serve right away.
Nutrition Facts : Calories 418 kcal, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, Sodium 441 mg, Sugar 25 g, Fat 1 g, ServingSize 5 skewers (5 servings), UnsaturatedFat 0 g
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
MITARASHI DANGO (JAPANESE DUMPLINGS)
I've been looking at different recipes on here for Japanese dumplings and either people haven't had good luck with them or they are not too happy with the sauce. I found this recipe at: http://justbento.com/ Just type in "Dango" in the search engine for more specifics on the recipe. It will be the first one to come up. I'm sorry if it is a bit hard to read for the ingredients. **If you can't use Shiratamako, use Mochiko with about 1 tablespoon of cornstarch or potato starch flour. This will give it about the right texture**
Provided by Okashi
Categories Dessert
Time 1h10m
Yield 25 dumplings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
- Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
- Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
- Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
- Bring a pot of water to a boil and add salt, as you would for boiling pasta.
- Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
- Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
- Immediately dump the dumplings into a bowl of cold water.
- Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
- Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
- While you're grilling the dumplings, make the mitarashi sauce.
- Combine all the ingredients for the sauce in a small pan and bring to a boil.
- Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
- Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.
Nutrition Facts : Calories 272.5, Fat 0.8, SaturatedFat 0.2, Sodium 528.1, Carbohydrate 60.7, Fiber 1.5, Sugar 12.8, Protein 4.5
Tips:
- To make the perfect chewy and soft dango, it is important to use glutinous rice flour. - For the chewy texture, soak the rice flour in water for at least 30 minutes before cooking. - Make sure to knead the dough until it is smooth and elastic. - To prevent the dango from sticking to the skewers, dip the skewers in water before skewering the dango. - If you don't have bamboo skewers, you can use metal skewers or even toothpicks. - For the Mitarashi sauce, you can adjust the consistency by adding more or less water. - If you want a sweeter sauce, you can add more sugar. - For a more savory sauce, you can add more soy sauce. - You can also add other flavors to the Mitarashi sauce, such as sesame seeds, peanuts, or even matcha powder.Conclusion:
Kushi Dango is a delicious and easy-to-make Japanese dessert that can be enjoyed by people of all ages. With its chewy texture and sweet Mitarashi sauce, it is sure to be a hit at your next party or gathering. So next time you are looking for a tasty treat, give Kushi Dango a try!
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