Dango is a Japanese dish. It is a ball made of rice flour that is skewered and covered with starch, sugar and soy sauce syrup. This sauce is syrup and is the main feature of the dish. Dango is not served without it.
It is necessary
- for dango:
- - 100 g flour (rice);
- - 0, 5 tbsp. warm water.
- for the sauce:
- - 0, 5 tbsp. warm water;
- - 1 tbsp. l. Sahara;
- - 1 tbsp. l. soy sauce;
- - 1 tbsp. l. starch;
- - 1 tbsp. l. water (to dissolve starch).
Instructions
Step 1
Knead a soft, soft dough out of warm water and rice flour. Divide it into small equal pieces and roll them into balls. You should make about ten, about the size of a walnut.
Step 2
Boil water in a saucepan and carefully place the balls of dough there. Cook the dango over high heat, stirring occasionally, otherwise they will stick together.
Step 3
After the dangos float up, cook them for about 5 minutes more, remove them with a slotted spoon and quickly immerse them in cold water.
Step 4
Wait for the balls to cool, remove them from the water and place them on a paper towel. Wait until they dry. String dried dango on bamboo sticks (skewers) in three or four pieces.
Step 5
In a saucepan, combine the soy sauce, sugar, and warm water. Place on the stove and bring to a boil.
Step 6
Reduce heat to medium, pour into boiling syrup, starch diluted in water. Stir vigorously until thickened.
Step 7
Pour hot sauce over the finished dangos and serve. A dish resembling simple dumplings, in combination with the sauce, acquires an indescribable taste.
