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Before you jump to Round Kushi-Dango for Moon-Viewing Parties recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.
Ingesting healthy foods makes all the difference in the way we feel. When we eat more healthy snacks and a smaller amount of the detrimental ones we usually feel much better. Eating more fresh vegetables helps you feel better than eating a portion of pizza. This can be a problem, nonetheless, with regards to eating between snacks. Shopping for snack foods can be a struggle because you have countless options. Here are a few healthy snacks which you can use when you need an instant pick me up.
When looking for a convenient wholesome snack, don’t forget about yogurt. Eating fat free yogurt in place of a wholesome larger lunch isn’t a good idea. You can’t beat yogurt when it comes to a nutritious snack though. It contains a great deal of calcium, proteins, and B vitamins. Easily digestible, yogurt can actually help your gastrointestinal system work properly depending upon the culture used to make it. Yogurt combines perfectly with nuts along with seeds. This decreases your sugar consumption without reducing the taste of your snack.
A large selection of easy health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to round kushi-dango for moon-viewing parties recipe. You can have round kushi-dango for moon-viewing parties using 9 ingredients and 13 steps. Here is how you achieve it.
The ingredients needed to make Round Kushi-Dango for Moon-Viewing Parties:
- Provide Dango:
- Get 240 grams Dangoko
- Take 170 grams Water
- Take 1 Sugar
- Take Mitarashi sauce:
- Get 2 1/2 tbsp Soy sauce
- You need 50 grams Castor sugar
- Provide 1 tbsp Katakuriko
- Prepare 120 grams Water
Steps to make Round Kushi-Dango for Moon-Viewing Parties:
- Pour water into the dangoko (if you're mixing in the sugar, add it at this point). Mix it together with a wooden spatula, and knead with your hands.
- Knead until it's about the same consistency as your earlobes.
- Once you're done kneading, roll it up into balls (about 18 g each). Drop into boiling water. After the dango float up to the water's surface, simmer them for five more minutes.
- When done, transfer them to cold water to let them cool down.
- Once cooled, drain, and poke through with a skewer.
- To make the mitarashi sauce, add the caster sugar and katakuriko into a pot, and mix until even. Add water to dissolve, then add the soy sauce. Heat and simmer until the mixture becomes thick and transparent.
- Toast the dango lightly over a grilling rack. This step is optional.
- Serve with lots of mitarashi sauce, and enjoy!
- Sesame Dango: Add lots of ground sesame seeds into the mitarashi sauce, and it's done!
- Kinako: Combine equal amounts of kinako and caster sugar and coat the dango with the mixture. Adjust the sweetness to suit your taste.
- Koshi-An: Add sugar to powdered koshi-an, and adjust to your preferred consistency by adding hot water. Serve the dango with plenty of this powdered koshi-an, and enjoy!
- Edamame Paste: Mash some boiled edamame, and combine with caster sugar to make edamame paste. Serve the dango with plenty of this edamame paste, and enjoy!
- Yomogi and Tsubuan: Serve the yomogi dango with lots of tsubu-an and enjoy! Please refer to this recipe for tsubu-an -.
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