Mitarashi dango (みたらし団子). Japanese food

Dango is a Japanese rice flour delicacy topped with sweet syrup. Beans, soy flour, green tea, natural dyes are added to the dough.

If you want to give Dango a certain color, add natural dyes to the dough.

Servings: 5
Preparation time: 20 minutes
Cooking time: 20 minutes

How to cook Dango

No Japanese holiday is complete without this sweet treat.

Grind the rice in a coffee grinder, mix it with 110 ml of hot water.
Shape the dough into 15 balls with a diameter of 4-5 cm.
Dip the blanks in boiling water and stir them so that they do not stick to the bottom of the pan. When the balls float, remove them with a slotted spoon.
Thread the treat onto wooden skewers or thin bamboo sticks, and fry it on a grill pan until dark stripes appear.
Prepare sweet sauce. To do this, mix 200 ml of water with potato starch, sugar and soy sauce. Cook the mixture over low heat until it thickens, remembering to stir constantly.

Drizzle rice balls with syrup and serve immediately.

Recipe "Dango" with vanilla

A beautiful and tasty delicacy can be cooked in a double boiler.

rice flour - 100 g;
water - 70 g;
sugar - 7 g;
vanillin - 2 g.

water - 100 ml;
vanilla powdered sugar - 80 g;
soy sauce - 60 g;
potato starch - 30 g.

Prepare the dough. Mix flour with sugar and vanilla, pour in warm water.
Knead the dough and make 10 balls out of it.
Place parchment paper on the bottom of the steamer bowl and lay the blanks on it. Boil the treat for 5 minutes.
Thread the balls onto skewers and fry them on a dry grill pan for 2-4 minutes on both sides.
Get the sauce. Combine water with starch, powdered sugar and soy sauce. Boil the mixture for 2 minutes over medium heat.

Place the skewers on a plate and pour over the syrup.

Chi-chi "Dango"

This treat outwardly resembles Turkish delight, but it turns out to be more dense and satisfying.

Ingredients:

mochiko - 330 g;
water - 290 g;
coconut milk - 260 g;
cane sugar - 220 g;
corn starch - 50 g;
baking powder dough - 5 g;
vanilla extract - 5 g;
food coloring - 1-2 drops.

Mix starch, sugar and baking powder.
In another bowl, whisk water with coconut milk, vanilla, and food coloring. Combine both mixtures.
Lubricate a 15 x 20 cm mold with vegetable oil, pour the dough into it. Bake the workpiece for 60-80 minutes at a temperature of 180 ° C.
Dust a cutting board with starch and place the cooled pastries on it. Cut the workpiece into squares measuring 2 by 2 cm.

If you can't find mochico starch in the store, replace it with rice flour.

Japanese sweets are usually served with green tea.

Mitarashi dango (みたらし団子)

Similar to skewers, balls on a stick are Japanese dangos or sweet mochi on a stick. In Japan, they are served with a special sauce.

One of the most popular desserts that can be found in any Japanese supermarket and at any holiday.

Dango balls on a stick are usually from 3 to 5. There are not only white, but also green and pink. Often all three colors are found on one stick, this is called sanshyoku-dango.

Dango has the oldest history in Japanese culture, with the proverb "hana yori dango" (花より団子) associated with it. loosely translated, it can be described as "eat before admiring the beautiful."

Since, alas, Japanese supermarkets are not available to us, we will make dango ourselves.

The proposed recipe is called mitarashi dango - dango balls will be white, with a special sauce.

Ingredients:

- rice flour 400 gr.
(In general, mochi-gome rice flour is needed, but since this is very difficult to find, glutinous rice can be ground in a coffee grinder)
-100 ml. soy sauce
- sugar 200-300 gr. (depending on sweet tooth)
- 4 tbsp. l. starch.
- 200 ml. water.

1 For the test of our future dangos, let's boil the water first. Then pour the already hot water into a container with rice flour. Do not forget to stir everything with a spoon or whisk. The dough will finally look like soft plasticine and will be very pleasant to the touch.

From a homogeneous mixture we make small balls (the size of a walnut).

Ready-made balls are steamed for 15-20 minutes, but also, if you don’t have a double boiler, you can also cook in boiling water. Although there is always a chance that they will fall apart.

We're preparing the sauce. Mix soy sauce, sugar, starch and a glass of water and put on fire. Cook until thickened, do not boil.

Before serving, the balls are strung on skewers, smeared with sauce.

Bon appetit!

Mitarashi dango - rice balls with tofu on skewers (with video)

It is a popular Japanese dessert and is also popular in Korea. This dessert is one of the oldest in Japan. It is made from rice flour, often tofu is added to the flour. Dango (団子, rH. Dango) or Odango (お団子, rH. Odango) is a type of mochi. The difference is that mochi are served individually, and dango mochi balls are placed 3-5 pieces on bamboo sticks. In this form, they are served with tea, while pouring a sweet syrup called Mitarashi dango no tare (jap. みたらし団子のタレ, rH. Mitarashi dango no tare). This syrup is made from sugar, sweet mirin rice wine, water and soy sauce, and a little potato starch is added to thicken the syrup. The syrup is sweet with a salty aftertaste. Instead of the traditional Mitarashi dango no tare syrup, you can use your favorite syrup. Balls can be sprinkled with sesame seeds.

The preparation of this dessert should start with syrup. If you already have the syrup, you can skip this process and move on to making the Dango Ball Dough.

For syrup:

light soy sauce - 2 tablespoons,
mirin - 2 tablespoons,
sugar - 3 tablespoons,
potato starch - 0.5 tbsp,
water - 5 tbsp. (or more if a thinner syrup is needed).

Place all ingredients in a suitable size saucepan.

Stir the contents until the starch dissolves.

Put the saucepan on the fire and bring the liquid to a boil, stirring constantly.

Once the liquid comes to a boil, reduce the heat to low and simmer until the syrup thickens to the desired consistency. If the syrup has become thicker than desired, you can dilute it with hot water and mix the syrup.

As soon as the syrup has thickened to the desired consistency, immediately remove the saucepan from the heat.

Cool at room temperature. The syrup is ready.

For the test (for 24 pieces of 20 g):

glutinous rice flour - 200 g,
silk tofu - 100 g,
warm water - 80-100 ml,
sugar - 1 tbsp.

Place the tofu in a container of suitable volume and mash it into a puree (with a fork or hands), then add the rice flour and sugar.

Add warm water in parts and mix the contents of the container with the dough until a homogeneous mass is formed. The dough should be elastic and plastic, as the Japanese say "耳たぶ", like an earlobe.

From the dough (preferably dust your hands with flour) form balls, about 3 cm in diameter. This is approximately 20 g of dough.

Boil water in a saucepan or wok, lightly salt and lower the balls one by one into the water. Cook for approximately 10 minutes.

Then remove the balls from boiling water and transfer to a container with very cold water (preferably with ice). Let the balls cool.

Then drain the water and string the balls on wooden skewers. The Japanese plant 3-5 pieces on one skewer.

Heat a frying pan over medium heat, lightly grease with vegetable oil and fry the balls, mounted on skewers, until browned. In Japan, dango can be served boiled, not roasted. But roasting improves the taste of these balls.

Transfer the reddened dangos to a serving plate, drizzle with syrup, or sprinkle with a pinch of toasted white sesame seeds. You can eat.

Best wishes,
Your Korshop.

Dango is one of the traditional and popular Japanese dishes, which are small balls made from rice flour. Usually, an oriental delicacy is served strung on a stick, accompanied by sauce. Depending on the sauce, several varieties of this dish are distinguished: botyan-dango - tricolor dango, an-dango - served with red bean sauce, mitarashi-dango - covered with syrup, from soy sauce, starch and sugar, chadango-dango - flavored with green tea .

Let's take a look at how to make dango at home and surprise everyone with your culinary abilities and skills.

Mitarashi dango - recipe

Ingredients:

For dango:

rice flour - 1 tbsp.;
boiled cold water - 100 ml;
granulated sugar - to taste.

For sauce:

soy sauce - 50 ml;
boiled water - 100 ml;
granulated sugar - to taste;
potato starch - 2 teaspoons.

Cooking

To prepare the dango dough, we first need to boil the water. Then, pour rice flour into a small bowl and pour in a little water, constantly stirring with a whisk until a homogeneous mass is obtained, which should resemble plasticine in consistency: do not stick to your hands and do not fall apart into pieces. When the mixture becomes homogeneous, proceed to the formation of identical balls about the size of a walnut. Next, you need to steam the dango for about 20 minutes. If you don't have a steamer handy, you can drop the balls into boiling water. Most importantly, make sure that the dangos do not fall apart during cooking and do not lose their original shape. While the dangos are being prepared, we will waste no time in preparing the sauce. To do this, pour potato starch with a glass of cold boiled water and leave to infuse for about 10 minutes. Then, after the allotted time, add soy sauce to the water and put sugar to taste. It is better not to regret both of them, because it is these ingredients that make the seasoning more piquant and rich in taste. We heat the resulting mass in the microwave or on the stove, without waiting until it boils, as the boiled sauce may not thicken properly. For uniform thickening, constantly stir the mixture with a whisk or spoon.

When mitarashi dangos are ready, carefully place them on a dish, pour cooked soy sauce on top and start eating.

Along with and, dango is practically the national dish of the Japanese, served from local restaurants to street food stalls. Do not miss the chance to try this simple and original dish and enjoy your meal!

What is this dish

Oriental cuisine is a source of pleasure and a reason for reflection. One of the most mysterious for Europeans is Japan, which gave the world a variety of dishes and delicacies that amaze with their original design and taste.

Dango is a sweet that is a favorite dessert for most Japanese people. She did not leave gourmets all over the world indifferent, so housewives and connoisseurs of haute cuisine strive to find out the recipe.

Dango is one of the sweet dessert dishes united by the name "Mochiko". This treat is a classic for housewives in Japan, it is ritual in nature, as it is served at the festive table on the day of admiring the moon (Tsukimi).

The dish is made from rice flour and is small balls in size. It takes no more than half an hour to prepare them, since no special fillings and additives are required to be put into the balls.

The secret of the unusual taste is the variety of sauces, with which you can create dozens of variations of this exotic element of Japanese cuisine.

They help to achieve diversity in colors, which will successfully emphasize the originality of the traditions and beliefs that exist in the country.

These Japanese multi-colored rice balls are eye-catching and make you want to learn how to replicate the recipe in many countries.

What is Japanese sweet made of?

The main ingredient of the dish is rice flour. Differences in tastes, aromas and tones provide additional components included in the sauce that is served with the dish.

It could be:

Red beans;
green tea;
sugar;
starch;
sesame.

Bamboo is also an exotic addition. You can also include ingredients of your own taste in dishes - this will help develop imagination and realize creative undertakings, achieve harmony and unity with your inner world.

There are the following types of food:

An-dango - with red bean paste;
Botchan - balls are dyed with natural dyes - red beans, eggs and green tea (tricolor);
Goma - with sesame seeds as decoration;
Kinako - with soy flour in the composition;
Kushi - balls on skewers;
Mitarashi - with soy sauce;
Sasa - with bamboo;
Teppanyaki;
Titi dango - a dessert version of the dish;
Chadango - with green tea;
Hanami;
Tsukimi.

You can choose any of these options.

How to cook dango at home

If you want to cook an unusual dish called dango for family or guests, you will need to make sure that all the ingredients are available.

Compound

Required products:

In order to make the sauce for the balls you will need:

It will take a little time to cook, so the recipe can be used to treat unexpected guests.

Cooking order

In order to receive directly rice balls - the basis of the dish, you must:

It is important that the finished dough does not stick to your hands. After that, it is necessary to form rice balls directly (you can slightly deviate from the shape of a circle). They should not be large - the optimal size should be equal to a quail egg.

After that, you will need to carry out heat treatment - steam the workpiece (15 minutes). You can use a double boiler or water bath for this purpose.

In order not to waste time when the balls are boiled, you can prepare the sauce:

You will need to mix water and starch in a separate container (leave to infuse for 10 minutes);
Then it is necessary to add soy sauce to this composition, and after sugar, mix;
The sauce will need to be heated, not boiling.
During the heating process, the sauce must be stirred (it is best to use a whisk for this purpose).

At the end, rice balls are poured on top of the resulting sauce. Dango (recipe with photo) is also a great addition to the holiday table for children.

Sauces

Unusual sauces allow you to diversify the dessert as much as possible, make it colorful. Green tea sauce is popular.

To prepare it you will need:

rapeseed oil - 1 tsp;
chili pepper - 1 pod (small size);
garlic - 2 cloves;
green tea - 200 g;
honey - 1 tbsp;
rice sauce - 200 ml.

The cooking process begins with the fact that the oil needs to be heated - the fire should be of medium power. Finely chop the chili pepper and add to the heated oil, put the garlic passed through the press there.

The next step is to fry these ingredients (the process is carried out until a characteristic aroma appears). Roasting time is no more than 0.5 minutes.

After that, you need to add green tea, then honey and sauce. All ingredients will need to be mixed and let it brew.

Another option for making dango sauce involves using red beans.

Ingredients to be purchased:

red beans (canned) - 200 g;
tomato paste or ketchup - 3-4 tbsp. l;
fresh garlic - 1 clove;
greens - 1 tbsp. spoon;
pepper - to taste.

How to make a delicious red bean sauce:

Finely chop the greens (without using the stems);
Canned beans and garlic, greens are mixed, then chopped with a blender to a homogeneous puree;
Add tomato paste or ketchup, then mix thoroughly again.

It can also be used to serve jams, jams, melted chocolate and other sweet fillings to get the usual dessert sweet taste.

calories

Dango is a dessert that has the following calorie content per 100 g of mass - 187 kcal.

Accordingly, these indicators may vary slightly - performers largely influence the calorie content.

How to serve

The special significance of the dish explains that Japan has developed a system for serving ready-made dango. There is a way to serve balls strung on wooden skewers. After that, they are placed on portioned plates, poured with prepared sauce.

A serving method is also allowed, in which rice balls are neatly placed on a common dish, the sauce is poured on top of them and additionally decorated, for example, with fresh herbs or sesame seeds.

If the dish is served on the occasion of the celebration of the day of admiring the moon, then the balls should be perfectly round in shape, since in this case they symbolize the heavenly body.

On a dish served at the festive table, there are usually 15 dango rice balls, which are not laid out randomly, but in the shape of a pyramid.

This number was not chosen by the Japanese by chance and symbolizes the number when, according to the calendar, a moonlit night comes with a bright and clearly visible luminary in the night sky.

In some parts of Japan, these rice balls are made not whole, but with a depression in the center. This method of filing is used in the country so that people can not only look at the bright moon, but also see the Moon Hare.

Such an association arises because homemade rice flour is used to make balls in the country, which is ground in a mortar, like the legendary Moon Hare.

Also, recesses in rice balls are often associated with this creature, because according to legend, it grinds rice grains and prepares dango for a festive dinner.

Thus, this delicious dish, which is a dessert in Japan, can be served as a full lunch or dinner in other countries.

Cooking options and toppings are chosen according to preference or the occasion for which the dish is prepared.

Dango is ideal for those who are vegetarian or on dietary restrictions for medicinal purposes or for weight loss.