Mitarashi dango, sweet rice balls dipped in a sauce made of dashi, sugar, mirin, and soy sauce. A combination of textures and flavors that delight the palate in this exquisite Japanese recipe.
Mitarashi dango are chewy rice flour balls dipped in a sweet and salty sauce, creating a perfect blend of flavors.
They are traditionally served in Japan as a snack or dessert and are very popular at festivals.
The soft, sweet texture of the dango balls contrasts deliciously with the soy sauce and mirin.
Mitarashi Dango
Ingredients
¼ kilogram of Rice flour
¼ cup of Boiled water
50 grams of Sugar
1 cup of Dashi broth
2 tablespoons of Sugar
10 milliliters of Soy sauce
2 tablespoons of Mirin
Preparation
Step 1 : To prepare this recipe, start by mixing the rice flour with sugar and hot water in a cup, ensuring all ingredients are combined smoothly.
Step 2 : Next, knead the mixture and divide it into small balls, placing them in boiling water for 2 minutes.
Step 3 : After the time has elapsed, remove the balls from the water and set aside.
Step 4 : In a saucepan, combine a bit more sugar with the dashi broth, mirin, and soy sauce.
Step 5 : Heat this sauce over medium heat for 2 minutes.
Step 6 : Then, pour the sauce over the cooked balls and let them rest for 2 minutes.
Step 7 : Finally, serve the balls with the sauce on top and enjoy this exquisite dish.
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