← Nouns Cooking · Japanese

Ingredients

• 70 g shiratamako or glutinous rice flour
• 70 g joshinko or rice flour
• 1½ tsp Sugar
• 130 ml warm water, roughly
• 3 tbsp Sugar
• 1½ tbsp Soy sauce
• 1½ tbsp Mirin
• 100 ml Water
• 1 tbsp potato starch or cornflour

Method

1. Mix both flours and the sugar, then add the warm water little by little, kneading, until the dough is smooth and soft like an earlobe. Roll into 20 equal balls.
2. Drop the balls into a pan of boiling water and stir so they do not stick. Once they float, cook for 2 min more, then move them to a bowl of cold water. Drain.
3. Thread 4 balls onto each of 5 bamboo skewers (soak the skewers first if you will toast them under the grill).
4. For the glaze, whisk all the glaze ingredients in a small pan until smooth, then cook over medium heat, stirring constantly, for 2–3 min until thick, clear and glossy.
5. Toast the dango in a lightly oiled non-stick pan over medium heat, or under a hot grill, for 1–2 min per side until lightly charred in spots.
6. Spoon the warm glaze over the skewers and eat on the day, while the dango are soft.

Tips

• Dango harden as they cool and in the fridge, so make them shortly before serving.
• Soy sauce contains wheat; use tamari for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles