Dango is a traditional Japanese dish, balls of rice flour called shiratama. As a rule, they are strung on a stick and served with a sauce. Depending on the sauce with which the dango is seasoned, there are several varieties of this dish: an-dango - served with red bean paste; botian dango - a tricolor dango, parts of which are colored with red beans, eggs and green tea; mitarashi - dango covered with a syrup of soy sauce, sugar and starch; tyadango - dango, flavored with green tea, can be sprinkled with its leaves.
It is necessary
-
- For dango:
- rice flour (1 cup);
- water (half a cup);
- sugar.
- For the sauce:
- soy sauce;
- water;
- sugar;
- starch.
Instructions
Step 1
To prepare the so-called dango dough, you need to boil water. Then pour a little of it into a bowl of rice flour, stirring constantly with a spoon or whisk until a medium-thick mass is obtained. In fact, dango dough is more like soft plasticine. It should not stick to your hands and fall apart. When the mixture reaches a homogeneous state, you can begin to form identical balls the size of a large walnut or ping-pong ball. In general, you can give your dangos the shape you want. Let it be, for example, cubes, or ovals, like quail eggs. Imagine!
Step 2
Next, you need to steam the dango for 15-20 minutes. If you don't have a steamer at hand, you can throw them into boiling water, but there is a great risk that they will fall apart or lose their original shape. So it is better to build an impromptu steamer from two pots of different sizes: pour a little water into a larger pan, wait for it to boil; insert a smaller pan into it, in which future dangos will be steamed. Cover the resulting structure with a lid.
Step 3
While the dangos are being cooked, you can start making the sauce. It’s very simple. Pour two tablespoons of potato starch with a glass of clean cold water and let sit for 10 minutes. Then, after the allotted time, add the soy sauce and sugar to taste. It is better not to regret both of them - these products make the seasoning more intense. Heat the resulting sauce on the stove or in the microwave, without waiting for a simmer, as the boiled sauce may not thicken. Stir constantly with a whisk to evenly thicken the sauce. When the dangos are ready, pour the sauce over them and start eating.
