KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)
This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.
Provided by BirdyBaker
Categories Breads
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260.1, Fat 0.6, SaturatedFat 0.2, Sodium 507.9, Carbohydrate 60.3, Fiber 1.2, Sugar 25.3, Protein 3.5
MITARASHI KUSHI DANGO
This is a recipe for Mitarashi Kushi Dango, a traditional wagashi (Japanese sweet) made of dumplings coated with a sweet soy sauce called mitarashi.
Provided by Setsuko Yoshizuka
Categories Dessert
Time 30m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 418 kcal, Carbohydrate 95 g, Cholesterol 0 mg, Fiber 2 g, Protein 6 g, SaturatedFat 0 g, Sodium 441 mg, Sugar 25 g, Fat 1 g, ServingSize 5 skewers (5 servings), UnsaturatedFat 0 g
KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE
Japanese sweet dumplings with a sweet sauce similar to teriyaki.
Provided by Crystalline Chaos
Categories Dumplings
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
- Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
- Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
- Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
- Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
- Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
- Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 41.6 g, Fat 0.3 g, Protein 2.1 g, Sodium 227.2 mg, Sugar 19.1 g
KUSHI DANGO
This recipe is from a website called "my Lunch can beat up your lunch". I posted this becuase i was looking for a Kushi Dango recipe that had good instructions. You can use cornstarch if you cannot find the katakuriko.
Provided by Xexe383
Categories Dessert
Time 45m
Yield 16 dumplings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the cup of rice flour in a bowl and add warm water.
- Mix, then knead the dough well. If it's too wet, add more rice flour.
- The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour.
- Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough.
- Shape the dough into round dumplings.
- Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball.
- Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
- Steam them on high heat for 10 minutes.
- Then take them out and put them on a rice-floured cutting board to cool down.
- These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me!
- When they're cooled, skewer them, three to four per stick.
- To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat.
- While that's warming up, mix the water and potato starch in a separate cup.
- When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast!
- Slightly grill the skewered dumplings, then brush or spoon the sauce over them.
- The dumplings are soft and chewy when fresh.
- Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.
Nutrition Facts : Calories 248.6, Fat 0.6, SaturatedFat 0.1, Sodium 527.6, Carbohydrate 57.4, Fiber 1, Sugar 25.2, Protein 3.3
DANGO (SWEET JAPANESE DUMPLINGS)
Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.
Provided by Derry Quinn
Categories Japanese
Time 1h15m
Yield 6-10 Dango, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
- Knead the dough well.
- Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
- Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
- When they are done (brownled slightly) take them off and let the cool on a wire rack.
- Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
- Combine the Katakuriko with the small tablespoon and a half of water.
- When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
- Grill the dango slightly and add the sauce to taste.
- YUM! Anime-licous!
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