How to Make Dango (Japanese Sweet Dumplings: Mitarashi and Anko Red Bean Paste Recipe)

By ochikeron · 60 min

Ingredients

Instructions

1. In a bowl, knead the shiratamako, sugar and lightly drained silken tofu by hand until smooth. Add more shiratamako or water as needed until the dough is as soft as an earlobe.
2. Divide the dough into 12 small pieces and roll each into a small ball.
3. Bring a large pot of water to a boil. Drop in the dango gently. When they float, boil for another 1 to 2 minutes. Move them to cold water for one minute, then drain well.
4. Thread 3 dango onto each bamboo skewer. Pan-fry on a non-stick or lightly oiled pan until the sides are nicely browned.
5. For the sauce, put the water, soy sauce, sugar and katakuriko in a small saucepan. Stir constantly over low heat until it thickens.
6. Place the dango on a plate and coat them with the sauce.
7. Top with tsubu-an red bean paste if you like, and serve while still warm.

Summarized from ochikeron's video. Watch it for the details.

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