Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mitarashi dango for cherry blossom viewing parties. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mitarashi Dango For Cherry Blossom Viewing Parties is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Mitarashi Dango For Cherry Blossom Viewing Parties is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mitarashi dango for cherry blossom viewing parties using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mitarashi Dango For Cherry Blossom Viewing Parties:
- Prepare Mitarashi Dango Sauce
- Make ready 30 grams * Sugar
- Get 2 tbsp * Soy sauce
- Get 1 tbsp * Katakuriko (potato starch flour)
- Prepare 60 ml * Water
- Get Skewerered mochi dumplings
- Take 1 * Tsubu-an (as needed)
- Take Dumplings
- Get 60 grams * Shiratamako
- Prepare 240 grams * Joshinko
- Make ready 240 grams * Lukewarm water
Steps to make Mitarashi Dango For Cherry Blossom Viewing Parties:
- Put both the flours for the dumplings into a bowl and mix with a wooden spatula while pouring in the warm water.
- Once the water is added, mix the dough with your hand and gather it all together into a ball.
- If you keep kneading the crumbly dough, it will eventually form a ball like this.
- Place handfuls of the dough from Step 3 into a steamer so that they don't overlap and steam for 20-25 minutes.
- While the dough from Step 4 is still hot, add it to a mortar and pound it with a rolling pin or something similar until it becomes sticky like mochi. Once cooled, roll into balls and stick on skewers.
- Put the ingredients for the mitarashi sauce into a saucepan and cook over a low heat. Simmer and continue to stir the sauce until it starts to thicken.
- Give the dumplings a go on the grill if you feel like it then cover in the sauce or anko to finish.
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