How to make Mitarashi Kushi Dango By Ava Melville

Ingredients:

For Dumplings 1 1/3 cup joshinko (rice flour) 3/4 cup hot water

For Mitarashi sauce 2/3 cup water 1/2 cup sugar 2 1/2 Tbsp soy sauce 1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water You will also need bamboo skewers for the dumplings

For the dumplings 1. Put rice flour in a bowl 2. Gradually pour hot water over the rice flour. 3. Mix it using a spatula until combined. 4. Knead the dough with hands until smooth.dough 5. Divide the dough into small pieces and roll into small balls. 6. Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes. 7. Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer

8. To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.

For sauce and finshing touches 9. Bring to a boil on medium heat. 10. Pour the katakuriko starch mixture in the sauce, stirring well. 11. Bring to a boil again and stop the heat. 12. Grill the skewered dumplings until slightly grill-marked. 13. Brush mitarashi sauce over dumplings.

ENJOY! 私は団子、和菓子、およびゼリー recipies の詳細パワーポイントを 行います！