Kushi Dango Japanese Skewered Rice Dumplings With Mitarashi Sauce Food

MITARASHI KUSHI DANGO

Steps:

• Gather the ingredients.
• Preheat a steamer. Combine both types of rice flour and sugar in a bowl.
• Gradually pour the hot water, constantly stirring with a spatula until you've achieved a rough dough.
• Slowly knead with clean hands until the dough becomes smooth. The texture should feel like squeezing an earlobe.
• Divide dough into 15 equal small pieces and roll each into a small ball.
• Place dumplings in preheated steamer and steam on high heat for about 10 minutes.
• Allow the dumplings to cool off a little until you're able to handle, and slide 3 onto each bamboo skewer.
• Mix water, sugar, and soy sauce in a saucepan . Bring to a boil over medium heat.
• Pour katakuriko starch, or cornstarch slurry, into sauce, stirring well. Bring to a boil again and turn off heat.
• Pan-fry skewered dumplings on non-stick pan or on top of hot grill until slightly grill-marked.
• Brush the mitarashi sauce over the dumplings and serve right away.

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)

Steps:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings.
• Place the dumplings in a steamer and steam them on high heat for 10 minute
• Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and potatostarch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Slightly grill the skewered dumplings and brush the sauce over them.

MITARASHI DANGO (JAPANESE DUMPLINGS)

Steps:

• Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
• Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
• Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
• Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
• Bring a pot of water to a boil and add salt, as you would for boiling pasta.
• Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
• Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
• Immediately dump the dumplings into a bowl of cold water.
• Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
• Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
• While you're grilling the dumplings, make the mitarashi sauce.
• Combine all the ingredients for the sauce in a small pan and bring to a boil.
• Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
• Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.