For the Dango: 1 1/3 cup joshinko, rice flour 1 1/3 cup shiratamako/mochiko, sweet rice /glutinous rice flour 2 tablespoons sugar 3/4 cup hot water For the Mitarashi Sauce: 2/3 cup water 1/2 cup sugar; 2 1/2 tbsp. The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. And every time it failed. Did you use Mochiko? Dango is a general name for small ball-shaped mochi dumplings. I was just wondering how many dango are generally made from the measurements given? DO you know which kind is best? They cook and shoot photos/videos at their home kitchen(s.). I’ve always made it with the addition of the tofu but was curious how it would turn out if I only used Japanese rice flour. What other topping would go good with this besides anko? I’m making some exactly the same as this as soon as possible. Tofu makes Dango moist and soft longer than just using water. Jah, President Trump lashes out at 'lightweight' reporter, Seymour, 69, clarifies remark on being able to play 25, People can’t believe Trump’s tiny desk isn’t a joke, Americans 'tired of COVID' have experts worried, NFL player's neck injury may end his career, Famed actress Nicolodi, mother of Asia Argento, dies, Tired of mockery, Austrian village changes name, Here are Amazon's best Black Friday deals, Infamous QB bust Manziel comes clean on NFL failures, Aniston introduces 'newest member of our family', Sleuths find Utah monolith, but mystery remains. Also, how long is the dango good for (in the fridge)? Hey could you do the wagshi I want 2 know how 2 make it for my friend. Japanese Cooking 101 © 2018 Oishii America. ^_^. any way you want! All Rights Reserved. What are the changes in  Food  Quality Grade ? It’s never a good texture, never good at all. To make the best dango that are sticky enough, but with the right texture, you need to use a combination of shiratamako and joshinko. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. do you use tried and true receipes for thanksgiving dinners or experiment? Copyright © 2012 - Japanese Cooking 101. I absolutely love your site! you could microwave a bit if it gets too hard, but it’s better to eat fresh. XD. Your generosity is much appreciated! Join Yahoo Answers and get 100 points today. Check it out! What to do with left-over white meat from the turkey that was frozen fully cooked? (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. I love your blog! Perfectly soft and chewy, and delicious slathered in red bean paste. We have Dorayaki recipe too. Whereas mochi is made by a method of steaming mochigome (short-grain glutinous rice), pounding till stretchy, and forming into different shapes. Boil water in a large pot, and cook the dough balls until they float. I really love how simple these are to make! Where i live we don’t have many tofu options, silken and soft aren’t avalible. ? Is there a specific type of Tofu I should use for this recipe? What exactly is the cooking time and serving size for this dish? Is there anyway to reheat the dango after putting it in the fridge? Or should i put it in a food procesor with some soy milk to get a smoother texture before mixing it with four? Thanks a lot! Hello! We will do variations of Dango soon. To make dango, we first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled.

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