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Dango Ingredients

  • Main ingredients
  • Serving 2 servings
  • World CuisineAsian, Oriental
Dango is a Japanese dish. Rice balls that are strung on bamboo sticks and doused with sauce will pleasantly surprise your guests. This recipe is quite simple to prepare, and most importantly, you can show your imagination in it!

Step 1: Making the Dough In a cup with flour, mixing thoroughly, add boiled water. Since the rice flour it sticks together, so it is necessary to add water slowly, so that the mass turns out without lumps. Kneading closely, look, it should be homogeneous, sticky enough to be able to dazzle the balls. Step 2: sculpt the balls Form identical dense balls the size of a large walnut. And carefully put them on bamboo sticks. Step 3: Cook Throw dango into boiling water, then the balls will not fall apart. Cook for another 2-3 minutes after they pop up. Step 4: Cooking the Sauce To prepare the sauce, mix the starch with water in a saucepan. Stir and leave the mass for 10-15 minutes. Then add soy sauce, sugar and place on the stove. As a result, the sauce should be thick enough. To avoid lumps, mix well with a whisk. Step 5: Serve Put the prepared balls on deoyannye skewers and pour the sauce. The dish is ready, the dango can be served! Good appetite! - The balls can be made colored by adding various food colors, in addition, the shape of the balls can be made any due to the plasticine mass. - You can use a double boiler for cooking balls, very quickly and conveniently. - The sauce can be cooked in the microwave, the main thing is not to bring to a boil, otherwise it can become too thick.