Easy Mitarashi Dango Recipe (with Tofu)
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- Опубліковано 8 чер 2024
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Mitarashi Dango is a chewy rice dumpling snack served on a skewer and drizzled with a delicious sweet soy sauce glaze. It tastes delicious, it's fun to make, and they're suitable for vegetarians too! Enjoy making and eating this traditional Japanese sweet at home!
INGREDIENTS:
Dango
- 3-5 bamboo skewers
- water - for boiling
- 100 g glutinous rice flour - shiratamako (recommended) or mochiko
- 125 g silken tofu - + 1-2 tsp extra if dough seems dry
- ice water
Sauce
- 1 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 1 tsp cornstarch
- 2 ½ tbsp cold water
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TIMESTAMPS:
00:10 Intro
00:41 Dango Ingredients
01:24 Making the dough
02:42 Shaping
03:26 Cooking
04:19 Assembly
05:19 Ways to char
06:07 Glaze ingredients
06:24 How to make Mitarashi Dango Glaze
07:26 Finishing up
LINKS TO OTHER RECIPES:
• Classic Japanese Recipes
• Japanese Meat Recipes
• Japanese Fish/Seafood ...
• Japanese Rice Recipes
• Japanese Noodle Recipes
• Japanese Side Dish Rec...
• Japanese Sweets and De...
• Fusion
• Japanese Cooking Tips ...
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➤ PRINT FULL RECIPE: sudachirecipes.com/easy-tofu-mitarashi-dango-recipe/
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Mitarashi Dango is a chewy rice dumpling snack served on a skewer and drizzled with a delicious sweet soy sauce glaze. It tastes delicious, it's fun to make, and they're suitable for vegetarians too! Enjoy making and eating this traditional Japanese sweet at home!
INGREDIENTS:
Dango
- 3-5 bamboo skewers
- water - for boiling
- 100 g glutinous rice flour - shiratamako (recommended) or mochiko
- 125 g silken tofu - + 1-2 tsp extra if dough seems dry
- ice water
Sauce
- 1 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 1 tsp cornstarch
- 2 ½ tbsp cold water
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/easy-tofu-mitarashi-dango-recipe/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
CONNECT:
➤Website: sudachirecipes.com
➤Instagram: instagram.com/sudachi.recipes
➤Facebook: facebook.com/sudachi.recipes
➤Pinterest: www.pinterest.jp/sudachirecipes
➤Amazon Shop: www.amazon.com/shop/sudachirecipes
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とーふ で出来る 良さそう。早速試してみたいです。ありがとう。
i'm gonna make this right now, thank you!
Thank you! Hope you enjoy the recipe 😊
Im gonna try this!!
Thank you, hope you enjoy! :)
Ivliked your tips about stirring potato/ cornstarch ingredients while cold instead of adding it to hot liquids right away to avoid lumps.
Also dipping the sticks in water beforehand ..
Wonderful instruction!❤
Thank you for watching and your kind words, glad you liked the tips!
Is there a way I could soften rough tofu ?
Hi! For the silken tofu is it normal, soft, firm? Also, what are the measurements in cups/tbsp etc?
Hi, thanks for your question! Silken tofu is soft and the cup/tbsp measurements are in the description. Hope it helps :)
What if i cant find sodt tofu? All the stores around me only have firm and above.
You don't actually need tofu to make dango, you can make it with just glutinous rice flour and water, but the texture is better with soft tofu in my opinion. Just add water a little at a time and knead until it forms a soft, shapable dough. Good luck!
Hi!! what kind of soy sauce can we use?
Hi! For the most authentic flavour you should use Japanese soy sauce like kikkoman or yamasa. We used "koikuchi shoyu" which is a dark soy sauce. Thanks for your question!
@@ppp-iq2wd Just the plain ones! :)
@@ppp-iq2wd 쯔유에 그냥 간장 약간 섞어 쓰는 레시피도 있더라구요
No sugar in the dough?
Mitarashi dango isn't typically made with sweet dough because there is enough sweetness in the sauce. You can add sugar if you like though!
What if I used rough tofu ? Won't work ?
Hi, thank you for the question!
However, you can only use silken tofu for this recipe! It won't work with firm tofu or any other types.
@@SudachiRecipes
What if I put the firm tofu in a food processor with some water ?
@@shiningcomet Firm and silken tofu are produced using different methods, have different water contents, and types of soy milk used. So, unfortunately, even with a food processor, I don't think firm tofu can be substituted for silken tofu in this recipe.
Hi is it okay to use flour instead of rice flour
It has to be glutinous rice flour, no other kinds of flour work unfortunately. Thanks for your question.
I mean you can make somthing like that with regular flour because i use to make this dumpling called buzz buzz and we just put water n flour and put it in boil water and it floats up, than we eat it with milk and sugar😋
Great video I plan on making these next week for my channel! Hope you'll check it out!
Thanks so much! Awesome, I'll check it out :)
I tried it but I failed the shape and the taste
Still good though!!!!
Sorry to hear it didn't work for you! If the dough was too difficult to shape then you might need to use less water or more glutinous rice flour. As for the taste, the dango itself is quite plain and all the flavor is in the sauce, you can adjust the soy sauce/sugar quantity to suit your tastes. Thanks for trying the recipe and I hope this helps, thanks for watching!
@@SudachiRecipes thank you for teaching
why my dumplings cant float?
Thank you for your comment. As long as you use shiratamako or mochiko they should float, if they don't float then they're not yet cooked. Hope it helps.