Mar 10, 2014 12:14 PM
(This post was last modified: Mar 10, 2014 12:15 PM by King Cin.)
[IMG]http://imageshack.us/a/img90/6030/bannermo.gif[/IMG]
Before we begin, I don't want the question "Why did you release this under The Empire's name or something similar, I just like that shiny little horse.
Hello AA section, I thought it would be a funny idea to go 3D once, and make dango's. I did it a while ago, and I was statisfied with the outcome. Unfortunately I don't have the pictures anymore, but I want to challenge you guys to try to make some :)
![[Image: EWo0HPH.gif]](https://i.imgur.com/EWo0HPH.gif)
What you'll need:
1 1/3 cup joshinko (rice flour) (You can use regular flour, it will taste different and it'll be more difficult to make, but it works out)
3/4 cup hot water
for mitarashi sauce:
2/3 cup water
1/2 cup sugar
2 1/2 Tbsp soy sauce
1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
Bamboo skewers or something else to put them on.
Recipe taken from: http://japanesefood.about.com/od/japanes...idango.htm
Preparation will also come from the same link.
Preparation:
Put rice flour in a bowl
Gradually pour hot water over the rice flour.
Mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
Bring to a boil on medium heat.
Pour the katakuriko starch mixture in the sauce, stirring well.
Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush mitarashi sauce over dumplings.
I plan on making some dango's again in the future, I just thought it'd be fun to share this with all of you, and hopefully some of you will try this.
Click for a memory!
Spoiler (Click to View)
