Mitarashi Dango Rice Dumplings Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Mitarashi Dango Rice Dumplings Also known as mitarashidango.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about mitarashidango

The Mitarashi dango are Japanese rice biscuits that are very popular across the country. They are made of ground rice and are cooked in steam before being covered with a sweet, sticky sauce. The dish is usually served in bamboo spitches, making it easy to eat with your hands.

Rice biscuits are an important part of Japanese cuisine, and the Mitarashi dango are one of its most famous variations. They are made with ground rice flour, which is mixed with water and then molded into small balls. These balls are then cooked in steam until they become soft and soft.

The sauce that is used to cover the biscuits is called "mitarashi", which is made with sugar, soy sauce and potato starch. The sauce is heated until it thickens and then poured over the biscuits, giving them a sweet and sticky taste. The mitarashi sauce is an essential ingredient in Japanese cuisine and is used in various dishes, such as yakitori, a piece of grilled chicken.

Mitarashi dango is usually served in bamboo spitches, with three or four biscuits in each spit. This makes it easy to taste the dish with your hands, making it a popular option to eat on the streets.In addition, spitches are usually immersed in the mitarashi sauce before being served, which ensures that each bite is filled with taste.

Although Mitarashi dango are traditionally made with only three ingredients (rid flour, water and mitarashi sauce), today it is common to find variations with fruit fillings, such as strawberries or mango. These modern versions add a touch of sweetness and freshness to the biscuits, making them even more appetizing.

In addition to being delicious, the Mitarashi dango are also a relatively healthy dessert option. They are gluten-free and can be a good source of carbohydrates and proteins. In Japan, they are often consumed as a quick and easy snack but can also be found in restaurants and stores specializing in Japanese sweets.

In short, the Mitarashi dango is a popular Japanese delicacies that is appreciated for its soft texture and sweet and sticky taste. If you have the opportunity to try this dish, don't forget to try it! It will definitely be a unique and delicious gastronomic experience.

Origin and history of Mitarashi Dango Rice Dumplings

Mitarashi Dango are traditional Japanese rice cakes, made with rice flour and covered with a sweet pot of soy sauce called "mitarashi". It is believed that this delight was created in the Edo period (1603-1868) and was originally offered as an offering to the Shinto gods in the temples. Over time, the Mitarashi Dango became a popular snack at festivals and events in Japan, being appreciated to this day.

About the recipe

Name of the plate: Mitarashi Dango Rice Dumplings
Name of the dish in English: Mitarashi dango rice dumplings
Name of the plate in Japanese: みたらし団子
Name of the Romanian dish: mitarashidango

Information about preparation

Time to prepare: 35 minutes
Time of Cooking: 5 minutes
Difficulty: SIMPLE
It suits: 1-4 people
Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients Mitarashi Dango Rice DumplingsIt makes sense to improvise

160g Shiratamako rice flour
60g of Joshinko rice flour
170 ml to 190 ml of water
1-2 teaspoons of sugar, to taste
2 tablespoons of soy sauce
6 tablespoons of water
3 tablespoons of sugar
1 cup of Mirin Rice wine
1 tablespoon of potato or corn starch

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Mitarashi Dango Rice Dumplings. Follow the instructions below in the preparation mode or step by step.

Sauce:

To begin with, prepare the sauce in a small pot by mixing all the ingredients except potato starch/maize. Bring to medium heat until it starts to boil slowly, reducing the heat then.

Amid with water:

In a small bowl, mix 1 tablespoon of potato starch/maize with a little cold water to form a paste. Add to the pot and mix until thick, approximately 1-2 minutes. Remove from the fire and let cool.

Mass of Dango:

In one bowl, mix 160g of Shiratamako rice flour, 60g of Joshinko rice flour, 170ml-190ml of water and 1-2 teaspoons of sugar to taste. Mix until you form a soft, slightly elastic mass, following the Japanese method of mixing until you get the texture of an ear.

Formation of cakes:

After mixing the paste, prepare a pot with boiling water. With your hands, form small balls with the paste and place one by one in the boiling water. Cook for 1-2 minutes and then immerse in frozen water to stop cooking. Repeat the process until the paste is finished.

Mounting:

Take the spices and grind 3 to 5 cookies on each, drilling them in the middle. Grind in a pot or barbecue until the grilling marks appear, turning to grind on both sides. At the end, grind or pour the Mitarashi sauce over the hot spices.