Dango is a Japanese dish. It is balls made from rice flour, which are placed on a skewer and covered with syrup from starch, sugar and soy sauce. This sauce is syrup and is the main feature of the dish. Without it, dango is not served.
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You will need
- for dango:
- - 100 g of flour (rice);
- - 0.5 tbsp. warm water.
- for sauce:
- - 0.5 tbsp. warm water;
- - 1 tbsp. l Sahara;
- - 1 tbsp. l soy sauce;
- - 1 tbsp. l starch;
- - 1 tbsp. l water (for dissolving starch).
Instruction manual
1
Knead soft plastic dough from warm water and rice flour. Divide it into small identical pieces and roll balls from them. You should get about ten, about the size of a walnut.
2
Boil water in a saucepan and carefully place the balls from the dough there. Cook the dango in high heat, stir occasionally, otherwise they will stick together.
3
After the dangos come up, cook them for about 5 minutes, remove them using a slotted spoon and quickly dip them into cold water.
4
Wait for the balls to cool, remove them from the water and place them on a paper towel. Wait until they dry. Dried dangos string on bamboo sticks (skewers) in three or four pieces.
5
In a pan, mix soy sauce, sugar and warm water. Put on the stove and bring to a boil.
6
Reduce the fire to medium, pour into boiling syrup, diluted starch in water. Stir vigorously until thickened.
7
Pour the cooked dangos with hot sauce and serve. A dish resembling simple dumplings, in combination with a sauce, acquires an indescribable taste.