Combine Shiratamako and Joshinko in a bowl (or add just Dangoko in a bowl). Just like steamed rice made with long grain rice is different from short-grain rice in terms of smell, texture, or taste. They taste different and the textures are different. Rice flour alone is quite tough, but mixing with glutinous rice flour it gives bouncy yet tender texture. Thank you so much. Base dango should be all same. If you want to make dango, you will need both glutinous rice flour AND rice flour, especially for dango, the texture plays a big part in this dish. Does this explanation help? I’m glad your experiment worked and happy to hear you enjoyed it! Some people who never had eaten this dango in Japan my not notice the subtle difference even you use Thai brand. Basically you want to give nice char so you need a direct heat for a few minutes. , Hi Heny! Thanks to you, now I can make it at home. What is Mitarashi Dango? For blogging I use white granulated sugar because that’s the most common sugar anyone in the world can get. Mitarashi Dango (みたらし団子) is coated with a sweet soy sauce glaze that is thick and syrupy. After that, Asian grocery stores that operate online are a good bet, if they ship to Australia. Mine turned out kind of bitter, could it be because I overcooked them? Hi Staci! Hi June! Hi Brenda! If you mix thoroughly, I don’t know why it has crispy thing (bits of flour?) However, in my opinion, the texture is firmer, which I assume it’s the result of mixing more rice flour than glutinous rice flour. Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo ward of Kyoto, Japan. - Kushi dango' is held by a skewer. But it’s a different ingredient, just like how Japanese steamed rice is different from long-grain rice other Asian dishes serve. Mitarashi dango (みたらし団子、御手洗団子) are rice dumplings ( dango) skewered onto sticks in groups of 3–5 (traditionally 5) and covered with a sweet soy sauce glaze. I know this is a sweet recipe, but savoury recipes have sugar too. I also have a question; is my sauce supposed to have a stronger soy sauce taste or not? Then turn on the heat and continue to whisk. Today, mitarashi dango can be easily bought at street vendors or convenience stores. When I was in school (maybe it was elementary or middle school), we had home & economics and made Shiratama Dango in class. Remember, it’s “about”. Just wondering if you also have a “Hanami Dango” recipe. Thank you for trying the recipe! Check out these recipes: Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. I love that story! You can skip Step 8. I’ll have to look for the flours next time I’m at the Asian market near me. Inside (core) might be still not 100% cooked yet, depending on the size of the dango… Hope this helps! I’m not sure if this style is something that’s done in Japan. Use soy sauce and sugar to make the sauce. This recipe is delicious! . Thank you very much! Hi Cheryl! Thank you so much for trying this recipe! Love the cross-cultural aspect too! hi nami i just want to know the history of dango sticky rice balls ? Does the rice flour (not glutinous) have to be a japanese one? Hey Nami! A regular grillpan perhaps? . It makes a difference. You can put the dango in water and keep in the fridge for a few hours, but if you use it next day, I recommend you to freeze them to keep freshness. Hi James! So that might be your only option for now. Thank you very much I will definitely make them again, Hi Felix! My dough never formed. http://www.amazon.com/Mochiko-Sweet-Flour-1-Pound-Packages/dp/B000LLXBKY, thank you for the reply! http://www.thekitchn.com/whats-the-difference-rice-flou-137190. Oh and you can freeze these too and defrost overnight in the refrigerator. Please try using the Japanese one for this recipe. Required fields are marked *. I then put them on a hot iron skillet that had nothing on it — no grease, just dry heat. Hi Maria! To achieve the perfect texture for the dumplings, you want to use the following two types of rice flours: My recommendation is equal proportion: 50-50 ratio for both flours. They’re very delicious like this, and a lot quicker to make because there are fewer steps. Thanks for the recipe! I wonder if you felt “floury” because of bouncy texture. I don’t know why it posted a rating. Texture is not the same…but I know sometimes you don’t have the best option on certain circumstance. Tear off a small piece of dough and dye it black with food coloring. “Tighter” as in texture…maybe more firm? I don’t have a torch or gas range, and I’m wondering if I can make these without having to fire up the grill. I was wondering of i could make this Dango with just 1 type of the 2 flours? I’m so happy to hear that you’ve been making this recipe, and thank you for stopping by to let me know. Hi Aisha! , Sorry for my late response. Will experiment the two methods soon. Thank you so much for your kind words and I hope you enjoy this recipe! I guess I did something wrong in the process…, Thanks for always answering my questions~, Rei, try adding a little more water. Hello, I was just wondering if I could substitute the rice flours for anything? If you go to traditional dango stores, they don’t put tofu. , I usually buy these at the Japanese grocery store already made. Are you based in UK (from Tesco and Asda)? Then divide each piece into 2 balls. What I like about Mitarashi Dango are its contrasting textures and flavors. Thank you so much for writing your feedback! Oleander mentioned the same and I agree. Grilling over a wood fire sounds good…. I live in a rural area. If you buy Japanese kind, it uses Japanese short grain rice, instead of Chinese long grain rice, so it’s closer to the right Japanese mochi texture. Nope, not necessary at all. Japanese soy sauce and Chinese soy sauce taste different. Chewy, sweet and filled with umami flavour, mitarashi dango are another reason for you to love the spring. IF you had never had dango or any mochi desserts in Japan, you might not notice the difference. Do you think it would produce a similar result when used with the shiratamako? This was easy to make! The toasted flavor is a bit different from charring them slightly on the fire, but I really like them and haven’t made them the other way since because it’s so much easier. Try adjusting the amount of water. Yeah, tofu is more like a homemade style hack to make it softer texture (kind of like binding and making less chewy). We just purchased frozen Mitatashi Dango at a small Japanese grocery store last week and they were delicious! I cut it into sections of equal length then rolled them into balls and squashed them flat so they are about 3/4 of a centimeter thick, perhaps a little more or less at certain points. Searing the mitarashi dango on the flames of my stove really helped to bring out the flavor, also! I love how easy it is to make! Joshinko is made from milled short-grain rice that has been washed, dried, and ground down into flour while Mochiko and Shiratamako are both made from glutinous rice (Mochigome). The jelly was harder, darker in color, the taste/smell wasn’t as pleasant or light as before. My younger brother loves them too and I’m excited to try it and make some for him. Maybe google about it? Love your recipes! thank you very much! Mitarashi dango is a popular Japanese treat which consists of skewered rice cakes covered in a sweet, sticky soy sauce glaze. I love dango and used to eat them when I lived in Japan many years ago as a child. I’m so sorry for my late response. I had gotten these at a stall near a temple when I was visiting Japan. The combination will give you the bouncy, chewy but not too sticky texture. Thank you so much for trying this recipe and giving me great feedback! But dango has the perfect texture with that combination of regular rice flour and glutinous rice flour. If/When I do, I’ll share the link in all my posts. I’ll try to add some rice flour to it next time to make them less chewy, even if I thoroughly enjoyed the stretchiness. Hi Peter! Ahh I’m so sorry to hear that. For example, when I first made agar jelly (for the anmitsu recipe), I used Telephone brand agar powder, because it’s what I found by chance when I was visiting family at the other end of the country. I love how it’s crunchy on the outside but soft on the inside and the sauce is the perfect blend of sweet stickiness. I’m a very experienced cook, and I still only come out with good results about half the time if I have to substitute something. Thank you for these great recipes! So called Hanami-dango dumplings are sweet. The street vendors in Kyoto started selling dango as a snack and became popular amongst many visitors. Option 2: After boiling and cooling down, pat dry and pack into an airtight container without sticking to each other and freeze up to a month. Divide the dough into 8 equal pieces. Please note: it is possible that you may need less or more water depending on where you live. Dumplings wrapped with dried laver are also flavored with soy sauce. Simply because they use other ingredients to keep that way (see the ingredient list on the package next time). It should be 200 g, not 100 g. Hi Nami, I love Japanese sweets and have always wanted to try making them, (I actually just make your red bean ice cream today). Unfortunately, it’s not the same. do you might know why it taste like that? other than the taste everything is great. shiratamako (glutinous rice flour/sweet rice flour), https://www.justonecookbook.com/pantry/mirin/, http://www.ebay.com.au/itm/Japanese-Glutinous-Rice-Flour-Shiratamako-/221706117787?pt=LH_DefaultDomain_0&hash=item339eb6e29b, http://www.ebay.com.au/itm/Yamamoto-Japanese-Rice-Flour-SHIRATAMA-KO-130g-From-Japan-/121241248618?pt=LH_DefaultDomain_0&hash=item1c3a8aa36a, http://www.ebay.com.au/itm/Japanese-Food-Yamamoto-Japanese-Rice-Flour-DANGO-KO-150g-From-Japan-/111244354396?pt=LH_DefaultDomain_0&hash=item19e6ae235c, http://thaifood.about.com/od/thaidesserts/ss/stickyriceballs.htm, http://www.anibee.tv/news/id/otaku-update/4819/resep-dan-cara-membuat-mitarashi-dango, https://www.justonecookbook.com/pantry_items/mirin/, https://www.amazon.com/dp/B000EYC096/ref=cm_sw_r_em_apa_EY-DzbD2GT67P, https://toa.co.il/wp-content/uploads/2015/02/1295.jpg, https://www.ebay.com/i/223449120253?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=223449120253&targetid=859093278695&device=c&mktype=pla&googleloc=1013581&poi=&campaignid=6470544942&mkgroupid=89253985335&rlsatarget=aud-622027676548:pla-859093278695&abcId=1139336&merchantid=138379648&gclid=CjwKCAiAyeTxBRBvEiwAuM8dnQP22YNDxlfy0uJm6ST4oeCRQL9Y5YenF-ydeqH8LIHso_1ziy738RoCrrsQAvD_BwE. Thank you so much for your sweet comment on my recipes! That’s pretty convenient. . You may not notice the difference if you haven’t eaten one in Japan and taste may be okay. If you are making this sauce ahead of time, remove it from the heat earlier while the consistency is still not too thick because the moisture will evaporate and thicken as it cools. I’m also using ur azuki paste ice cream recipe for the event so wish me luck! You’re awesome! Hope I answered your questions this time. It should be 8 skewers. Just wondered! Hi Tracy! Let me know if you try first and see how it comes out. Therefore, it's best to combine these two flours to make the right dango texture. Ah, my dangos turned out pretty hard. Shape into a nice smooth round ball. Potato starch/cornstarch will become lumps once you add the heat to it, so mix all together first. The sauce on the mitarashi one was teriyaki-ish. I’m sure you can make something really similar using available ingredients. but after i grilled it,then glaze it with the sauce,the dango had floury taste. You can use a broiler to give a char or use a non-stick frying pan to pan fry the surface of dango. Regardless, I really enjoyed the dango I made using this recipe! I like the little burnt/charred taste to it as that’s how it’s sold at the dango stand. Hey again Nami. xD Dango is already cooked, so all you need is to give nice char (taste and look). Thanks for the recipe anyway. (Dango is the name for unfilled solid dumplings.) Mitarashi dango is one of Japanese confections I recommend you try to make. Gather all the ingredients. I found an article not too long ago that showed how to make rice cakes with water/flour and then putting them on an iron skillet and toasting them to cook. , Hi Mmichelle! , Thanks so much for your help, Oleander! Regarding the rice flour, the only rice flour I have around is just called “glutinous rice flour” and seems to be from thailand- https://toa.co.il/wp-content/uploads/2015/02/1295.jpg. Thank you for letting me know! There are no comments on this recipe! Do you think you can find this brand called Mochiko? I’ve made dango using this recipe twice already and they’ve turned out pretty good. , Hello! White sugar? When you make dango with the only shiratamako, the texture tends to be too soft while dango made with the only Joshinko yields a very tough texture. I have been buying the frozen kind whenever I can find them. Me and my daughter really enjoyed making this recipe, thank you for sharing it! I just came back from a trip to Japan and had some dango. I’m so glad you tried this recipe and your dango came out well! Have you ever tried charring the dango with the broiler? When you make yours homemade, you can freeze them too (I wrote about it in Note section). Thanks for trying this recipe! I’m so happy to hear you enjoyed this recipe! I came up with this recipe as a way to use up rice flour. In addition, one fun class to enjoy matcha with mitarashi dango was born. i’ll heat them up (microwave maybe?) Hope this helps. Feel free to adapt as you like. To be honest, I’m not sure and don’t feel comfortable answering as I do not know. Hi Linda! Thank you so much. - Mitarashi is covered with a syrup made from shouyu (soy sauce), sugar, and starch. , thank you nami for your reply.when i grilled it, the skin turn whiter, is that what you mean by gets tighter? Hi, I have a question. 1 Description 2 History 2.1 GOD Arc 3 Trivia 4 References A multi-planet system ingredient, each 150,000 kilometers in diameter. Oh, and the reason I did not buy the Items from the link above was due to the fact I Bought the Rice flour the day I received the Email and it is Out Of Stock. In Japan, these dango packages are placed near cashier counters at room temperature because they are sold fast. When I used it, I was lucky that the recipe came out fine. Each ball should be 20 grams. It seems almost every recipe from China or Japan contains sugar. Try rice flour and glutinous rice flour both like I did (but that ratio is for Japanese flour though, hopefully same/similar). I have made with only shiratamako (glutinous rice flour) before and they come out okay. Please let me know. Yes. Hope that helps! Hi Oleander! I’m from the Philippines and everywhere I look they aren’t sold anywhere. we make an feasibility study of it? I heard it’s not the same…. So are tofu dango and mitarashi dango similar? Hi Emmie! Thank you and love your blog. in that case how do I follow the recipe? Thanks for adding the note on reheating after freezing. Yes, sugar release moisture so it helps the dango softer/tender to preserve for a longer time. thanks for sharing this recipe uhm i’m also here to report that there is a website that use your images in this recipe without link to your post as you mentioned above. I don’t recommend keeping in the fridge overnight. Not so much eat out (very expensive) or fast food, and majority of moms are housewives who cook everyday. Skewer three pieces into a bamboo skewer. I found this one online: https://www.ebay.com/i/223449120253?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=223449120253&targetid=859093278695&device=c&mktype=pla&googleloc=1013581&poi=&campaignid=6470544942&mkgroupid=89253985335&rlsatarget=aud-622027676548:pla-859093278695&abcId=1139336&merchantid=138379648&gclid=CjwKCAiAyeTxBRBvEiwAuM8dnQP22YNDxlfy0uJm6ST4oeCRQL9Y5YenF-ydeqH8LIHso_1ziy738RoCrrsQAvD_BwE. 2 Answers. Is this a different recipe? It is the battle of Puebla when Mexico defeated the French. If glutinous rice flour only, it will be a bit too soft. There is a frozen kind? Kaz, I recommend just getting these items online. I think there were a few skewers in each package. Can I oven grill it instead of placing it on the direct heat?If it is possible,please tellme how to. Hi! My girlfriend loved them too. Recently I actually tried using mochiko for the first time, and realized the texture is so different from Shiratamako. Thank you! You will end up with 24 pieces”. Dango are a classic Japanese dessert that is available in endless varieties. I’m so happy to hear you enjoy my recipes and I truly apologize for my late response. We also did not grill the dango. I’m so happy to hear you enjoy my recipes. The Japanese short-grain rice is DIFFERENT from long-grain rice variety, and I believe the final result makes a difference. Stir in warm water (or cold water for Dangoko) a little bit at a time while mixing with chopsticks. In Gifu Prefecture, however, the soy sauce isn’t sweetened while in Kagoshima and Miyazaki Prefectures is it known as shinko dango. Hi Joy! I managed to obtain Gluten free Rice flour and attempted to make the Dango. I didn’t even know the name of these! I'm always in the mood for mitarashi dango, so I prepped these easily in the microwave. Mitalashi dango is a delicious traditional Japanese sweet. If you are going to use it within 6 hours, then you can keep them in clean water (step5). This savory and sweet sauce is quite addicting and there are many fans looking for this dango at street stalls in Asakusa, traditional shopping streets, and the conbini (Japanese convenience stores). It’s possible the mitarashi sauce got caramelized too far and burnt? This is awesome. If I get a chance to get the other rice flour, I’d love to try it that way, too! Any idea why? My husband says that he feels so much healthier with the recipes that you share. How is that possible? Glutinous rice flour gives springy texture that you will need. The rice is different from Japanese rice, so I assume the final result will be different. Hope this helps! Is this how it is suppose to be? Thank you so much for your feedback. . You can unsubscribe at any time by clicking the link in the footer of our emails. Favorite Answer. Thank you for the recipe. Whichever you decide to use, the instructions below are the same. Hello. If possible, I would get Japanese glutinous rice flour and rice flour to make Japanese sweets. P.S. I added the info to the recipe. I was wondering if I can make dango only with mochiko. If you like sweet red bean paste (anko), you can put your homemade anko on top of the dango to enjoy too! I hope you got the glutinous rice flour too, not just rice flour only (which makes it hard). Raw as in it’s not elastic and mochi-like, right? Even if I had boiled it for a long time. I’m sorry I cannot answer to your question regarding wheat flour…. Hi Lolandra! I think you can, but probably the dango will be much bigger…. I think the person who posted that recipe was either Thai or Chinese. I’ve made too much and I don’t want it to waste , Hi Eytelis, Yes. Design by, was thought to be made as an offering for gods and the name was given after the bubbles of the.