【認真教】#15 如何做出跟日本一樣味道的醬油團子？｜菓子君認真教

這次來跟大家分享日本著名的「醬油烤團子」
最近休假時不一定要出門，偶爾在家烤個幾串團子吃，也別有一番樂趣唷：）
－材料－
團子-
上新粉 300g
熱水 240ml
昆布高湯-
昆布：水 ＝ 1：100
日式醬油醬汁-
昆布高湯 200ml
薄口醬油 100g
上白糖 150g
味醂 25g
葛粉 20g
水 40ml
－製作方法－
1、上新粉與熱水拌合後，用手搓揉均勻。
2、將(1)分成小塊，放入蒸籠蒸40分鐘。
3、取一塊擰乾的布巾，將蒸好的團子麵團搓揉成團。
4、放入冷水中冷卻至40度左右。
5、將團子麵團徹底搓揉到柔軟均勻的狀態後備用。
6、昆布加100倍的水浸泡至少1小時。
7、將昆布與昆布水用小火煮10分鐘（水中稍微出現氣泡的程度）。
8、將薄口醬油、上白糖與昆布高湯混合後煮至沸騰。
9、將葛粉與水混合後，先與少量的(8)混合，再倒入鍋中。
10、煮到出現明顯的透明感即完成醬汁。
11、將團子分割搓圓後用竹籤串起，烤至表面微焦。
12、將烤好的團子淋上醬油醬汁，完成。
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Ingredients
Dango
Rice flour 300g
Hot water 240ml
(The dango would be more chewy if you you hot water. You can use cold water if you prefer softer texture)
Sauce
Kelp stock 200ml (kelp:water ratio = 1:100)
Japanese Light soy sauce 100g
Caster Sugar 150g
Mirin 25g
Arrowroot powder 20g
Water 40ml
Method
Dango
1. Mix the rice flour and hot water with a spatular
2. Separate Into smaller pieces and a team for 40 mins at medium high heat
3. Put the steamed pieces into a piece of damp cloth and knit it into one dough
4. Put the knitted dough into cold water and cool down until it’s 40°C in the core
5. Knit the dough again in the damp cloth until even and smooth
Sauce
1. Place the kelp into water at 1:100 ratio and leave it
2. Pour the soaked kelp and kelp infused water into a pot, boil at low heat until there are small bubbles for roughly 10 minutes. Do not let it boil. (The stock will become fishy if let boiled.) Pour the stock into a container and set aside.
3. Pour 100g of Japanese light soy sauce, 150g of caster sugar and 200ml of the kelp stock into the pot, boil at medium low heat until the sugar has completely dissolved.
4. Dissolve 20g of arrowroot powder in 40ml of water. (Arrowroot powder and be replaced with potato starch if necessary.) Pour a little bit of the sauce above into the arrowroot mixture and then pour the whole thing back into the pot.
5. Boil the mixture until the arrowroot powder has turned transparent.
6. Pour 25g of mirin and mix until combined.
Back to dango
1. Roll the dango dough into a strip and cut into dango sizes
2. Roll the cut pieces into balls
3. Put four dango into each skewer stick
4. Grill the dango at around 220°C until the surface is slightly golden
5. Ladle a spoonful of sauce onto the grilled dango
6. Done!
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特別感謝網友Ștefánia Wool-Glover製作英文翻譯說明❤️
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後製：Argyi
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