Last July, my nephews got to taste the softest dangos in Asakusa. I chose the recipe no. 4 today and wow now I know how soft like ear lobes feel like and all the good memories of our Japan trip are rushing back. Thank you very much for your detailed instructions. It is an instant save for sure
I just finished making them following your recipe and I absolutely love them!!! Thanks for sharing it helped me a lot and they taste so good! I'll definitely try other recipes from your channel another time, thanks! 🎉
Hi, I love your chanel and I have learned a lot, but I have one question, can I use Mochiko insted or 1 of the 2 flour and what would be the difference?
Yes, you can substitute shiratamako with glutenous rice flour (mochiko). Both are made from the same ingredient, glutenous sweet rice. The ratio can be the same. But it is well known that mochi made of mochiko hardens relatively sooner than the one made of shiratamako as time goes after cooked. So I would suggest eating freshly made mitarashidango when you make it with mochiko. Thank you for watching!
And normal rice flour we have here is not at all powdery. They are more like granulated sugar. Can't grind it to powder, they just won't break anymore and they don't form a smooth dough when mixed with water 😥😥😥😥
You can make ball-shaped mochi like Mitarashi-Dango with only mochiko. The texture is stickier like mochi, but it is tasty. Just substitute the shiratamako flour with mochiko in the recipe, or if you don't have rice flour, use only mochiko. But the cooked Dango with mochiko hardens as it cools down, not as Dango made of shiratamako keeps its nice soft texture. So please enjoy it while it is warm. Thank you for watching!
I have never tried making mochi or dango with salt, but I've heard that there are some mochi mixed with some salt in regional are of Japan. Thank you for watching!
I usually love mitarashidango made with the ratio of "Jyoshinko:Shiratamako = 1:2". But sometimes I feel like to eat traditional one of chewier texture, then I make with "Jyoshinko:Shiratamako = 1:1 or 2:1". But just a note, it hardens relatively quickly as it cools down. Thank you for watching!
I looked it up about it and there are some recipe of mitarashi-dango made from tapioka starch, so it's possible! But the review of the recipe said that shiratamako made from tapioka starch is more chewy than the one made from shiratamako.
ЗДРАВСТВУЙТЕ...ПРИВЕТ ИЗ РОССИИ☺👋 МНЕ ОЧЕНЬ НРАВИТСЯ КАК ВЫ ГОТОВИТЕ СВОИ ВКУСНЯШКИ...НО...Я БУДУ ВАМ ОЧЕНЬ ПРИЗНАТЕЛЬНА ЕСЛИ ВЫ ДОБАВИТЕ ТИТРЫ НА РУССКОМ ЯЗЫКЕ...☺👌👌👌👌👌💖👍👍👍👍👍
made Mochi for the first time yesterday and I put too much flavoring in it, Japanese treats are sometimes mild flavored, my mother wated to dump powdered sugar on it
It is well known that tofu helps dango keep being soft longer. And tofu can be a substitute of the water as it is said that around 90% weight of tofu is water. when you make your dango with soft tofu and shiratamako, the weight ratio of soft tofu and shiratamako should be like 1:1, though it depends on your tofu. Thank you for watching!
Hey, I have made dango a few times now, but only one time they stayed round. The others deformed while cooking (they caved in, looking like I would have pinched them). What am I doing wrong? Is it too much or too little water in the dough? It is really hard to get the ratio right, I feel like I always have too much water when I follow a recipe (the dough sort of melts when placed down). Appreciate the video, it was very helpful! My latest dango almost kept their shape and I hope you can help me perfect them!
Shiratamako and Jyoshinko are made from glutenous sweet rice flour and normal rice flour respectively. And also the manufacturing process is different. Shiratamako features smooth and sticky texture, and less flavor of rice, while jyoshiko does chewy texture and more flavor of rice. Then, as ratio of the mixture is changed, the texture and the flavor are changed as well. Thank you for watching!
@@carinecampier that’s not the problem, the problem is that there are different measurements for it to have a certain texture. I just want to know the original way 🧐!
@@princessboo6061 I was responding to your comment on what the bags look like and how to know which ones to get... as for the measurements, they are in the description box and I am quite sure the *original* you’re looking for is mentioned in the video.
@@carinecampier your obviously dumb because I keep talking about the measurements. I see the bags, clearly 😂! & like I said before the ingredients weren’t the problem. Just mind your business if nobody didn’t ask for your opinion.. it’s not like you know how to make it anyway 😭! So you obviously wouldn’t know what I’m talking about.
Last July, my nephews got to taste the softest dangos in Asakusa. I chose the recipe no. 4 today and wow now I know how soft like ear lobes feel like and all the good memories of our Japan trip are rushing back. Thank you very much for your detailed instructions. It is an instant save for sure
Here I've learned precisely how to achieve 4 distinct rice dumpling textures! Thank you for teaching us! I'm so glad to learn this!
This was very comprehensive. Loved the history trivia too! Great video!
Thanks for showing the different ratios!
OMG i rlly love ur tutorials!! you are so underated, u deserve more subscribers views and like!
Thank you so much!
I just finished making them following your recipe and I absolutely love them!!! Thanks for sharing it helped me a lot and they taste so good! I'll definitely try other recipes from your channel another time, thanks! 🎉
yall this is my man
Thank you for this easy to understand comprehensive guide. I hope to try this soon, and will update on how it goes!
Thanks for this, it helps a ton.
Oh my god it looks delicious
I loooooove dango. ❤❤❤
i never knew there was a story behind how many dango there were!
Thanks for making these videos tried dango yesterday failed im gonna try again with this recipe yosh!
Great video!!!! 👍🏽
わぁー、これはありがたい！最近日本から帰国したんですが、みたらし団子が食べたくてためらなくて...
上新粉と白玉粉をどれくらい入れればいいのか気になってましたので、適当に試してみるよりこれを観ながら作った方が全然簡単ですね！助かりましたー♪
そうなんですか。助けになってうれしいですね！Thank you for watching.
Hi, I love your chanel and I have learned a lot, but I have one question, can I use Mochiko insted or 1 of the 2 flour and what would be the difference?
Eres el mejor! Gracias, nos encantas
Thank you!
Thanks a lot!🍀👏🏻
Another great video, thank you!
Thanks again!
How do you make dango like 揚げ団子 Okinawin style?
Wow, I looked it up on google, and it looks tasty! I want to try some day. If anyone know how to make it, let me know:)
is that oke to add some salt or other seasoning in the dango dough?
Sure:) Enjoy your own arranging.
Can i use gelatinous rice flour instead of shiratamako? And if i can use that, do the ratio still the same? Thank you 😃
Yes, you can substitute shiratamako with glutenous rice flour (mochiko). Both are made from the same ingredient, glutenous sweet rice.
The ratio can be the same. But it is well known that mochi made of mochiko hardens relatively sooner than the one made of shiratamako as time goes after cooked. So I would suggest eating freshly made mitarashidango when you make it with mochiko. Thank you for watching!
@@leosjapanesedojo7776 thank you! :D
If I add tofu, can I use both rice flours also?
Mixing tofu with just shiratamako is fine. The ratio of tofu and shiratamako is about 1.2 : 1 by weight.
Which ratio is the best?
I could find only Mochiko. I couldn't find any shiratamako. What to do now? Can I make them using only Mochiko?
And normal rice flour we have here is not at all powdery. They are more like granulated sugar. Can't grind it to powder, they just won't break anymore and they don't form a smooth dough when mixed with water 😥😥😥😥
You can make ball-shaped mochi like Mitarashi-Dango with only mochiko. The texture is stickier like mochi, but it is tasty. Just substitute the shiratamako flour with mochiko in the recipe, or if you don't have rice flour, use only mochiko. But the cooked Dango with mochiko hardens as it cools down, not as Dango made of shiratamako keeps its nice soft texture. So please enjoy it while it is warm. Thank you for watching!
@@leosjapanesedojo7776 does dango made with Mochiko and tofu hardens when it cools down as well??
❤❤❤🎉🎉
Can i put some salt in to dough?
I have never tried making mochi or dango with salt, but I've heard that there are some mochi mixed with some salt in regional are of Japan. Thank you for watching!
So which ratio is the best?
turkce alt yazi lutfen😊
which ratio is your favourite?
I usually love mitarashidango made with the ratio of "Jyoshinko:Shiratamako = 1:2". But sometimes I feel like to eat traditional one of chewier texture, then I make with "Jyoshinko:Shiratamako = 1:1 or 2:1". But just a note, it hardens relatively quickly as it cools down. Thank you for watching!
Can we substitute shiratamako for tapioca starch or is that a entirely different dish?
I looked it up about it and there are some recipe of mitarashi-dango made from tapioka starch, so it's possible! But the review of the recipe said that shiratamako made from tapioka starch is more chewy than the one made from shiratamako.
ЗДРАВСТВУЙТЕ...ПРИВЕТ ИЗ РОССИИ☺👋 МНЕ ОЧЕНЬ НРАВИТСЯ КАК ВЫ ГОТОВИТЕ СВОИ ВКУСНЯШКИ...НО...Я БУДУ ВАМ ОЧЕНЬ ПРИЗНАТЕЛЬНА ЕСЛИ ВЫ ДОБАВИТЕ ТИТРЫ НА РУССКОМ ЯЗЫКЕ...☺👌👌👌👌👌💖👍👍👍👍👍
made Mochi for the first time yesterday and I put too much flavoring in it, Japanese treats are sometimes mild flavored, my mother wated to dump powdered sugar on it
ありがとうございました. (๑˃ᴗ˂)و♡ I bought shiratamako and jyoshinko the other day, this was very helpful.
Hey I was wondering if there’s a ratio for the water to the rice flour ?
Yes! I added some explanation about your question in the description. Please check it out. Thank you for watching.
Don’t we have to add tofu too ?
It is well known that tofu helps dango keep being soft longer. And tofu can be a substitute of the water as it is said that around 90% weight of tofu is water. when you make your dango with soft tofu and shiratamako, the weight ratio of soft tofu and shiratamako should be like 1:1, though it depends on your tofu. Thank you for watching!
Hey, I have made dango a few times now, but only one time they stayed round. The others deformed while cooking (they caved in, looking like I would have pinched them).
What am I doing wrong? Is it too much or too little water in the dough? It is really hard to get the ratio right, I feel like I always have too much water when I follow a recipe (the dough sort of melts when placed down).
Appreciate the video, it was very helpful! My latest dango almost kept their shape and I hope you can help me perfect them!
What is yhe difference between jyoshinko and shiratamako?😂
Shiratamako and Jyoshinko are made from glutenous sweet rice flour and normal rice flour respectively. And also the manufacturing process is different. Shiratamako features smooth and sticky texture, and less flavor of rice, while jyoshiko does chewy texture and more flavor of rice. Then, as ratio of the mixture is changed, the texture and the flavor are changed as well. Thank you for watching!
Could you make a mitarashi dango original version. Like I mean the way it’s naturally suppose to taste and texture of the dango. Pleasee. 😫☺️
@@princessboo6061 😂 you should be able to find rice flour (jyoshinko) and glutinous rice flour (shiratamako) in Asian stores, just trust the labels 😉
@@carinecampier that’s not the problem, the problem is that there are different measurements for it to have a certain texture. I just want to know the original way 🧐!
@@princessboo6061 I was responding to your comment on what the bags look like and how to know which ones to get... as for the measurements, they are in the description box and I am quite sure the *original* you’re looking for is mentioned in the video.
@@carinecampier your obviously dumb because I keep talking about the measurements. I see the bags, clearly 😂! & like I said before the ingredients weren’t the problem. Just mind your business if nobody didn’t ask for your opinion.. it’s not like you know how to make it anyway 😭! So you obviously wouldn’t know what I’m talking about.
BwB!!!