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Before you jump to Mitarashi Dango recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons for doing this. The overall economy is affected by the number of men and women who are dealing with health conditions such as hypertension, which is directly linked to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that lots of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some minor changes that can start to make a positive impact to our daily eating habits.
To see results, it is definitely not essential to drastically change your eating habits. Even more important than completely altering your diet is just simply substituting healthy eating choices whenever you can. As you get used to the taste of these foods, you will realize that you’re eating more healthily than you did. As you stick to your habit of eating healthier foods, you will see that you no longer wish to eat the old diet.
Obviously, it’s not at all hard to start integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to mitarashi dango recipe. To make mitarashi dango you need 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Mitarashi Dango:
- Get 6 tbsp glutinous rice flour
- Take 2 tbsp rice flour
- Prepare 100 ml water
- Prepare Food coloring of your choice
- Get Water for boiling
- Use For sauce:
- Use 3 tbsp sugar
- Use 1 tbsp shoyu
- Get 100 ml water
- Take 1 tbsp katakuriko dissolved in 1-2 tbsp of water
Instructions to make Mitarashi Dango:
- Combine all flour and 100 ml of water. Knead well. If it is too sticky, add more flour. If it is too solid, add more water.
- I divided the dough and colored one part red.
- Here's the fun part! Boil the water (about 1-1.5 liters) while shaping the dough into whatever form you fancy. The traditional shape is round, but I like to play around. Once you finish shaping the dough, plunge it into the boiling water.
- Wait about a minute after the pieces float. Scoop them. You can either skewer them or leave them as they are.
- How to make the sauce: combine sugar, shoyu, and water until the sugar is dissolved. Add katakuriko slurry bit by bit so it won't clump. When the mixture is boiling, reduce the heat and continue stirring for about three minutes until the mixture thickens.
- Pour over the dango, and serve!
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