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Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings
Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings

Before you jump to Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to mitarashi (sweet soy sauce) syrup for dango dumplings recipe. To make mitarashi (sweet soy sauce) syrup for dango dumplings you only need 7 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to cook Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings:
  1. Provide 50 ml Soy sauce
  2. Prepare 50 ml Mirin
  3. Get 100 ml ◎ Water
  4. Get 100 grams Sugar
  5. Provide 2 to 3 tablespoons ◆ Katakuriko
  6. Provide 6 tbsp ◆ Water
  7. Take 1 katakuriko and water 1:2 Katakuriko slurry
Steps to make Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings:
  1. Combine soy sauce, mirin, ◎ water, and sugar in a pot over low heat, and bring to a boil.
  2. Once large bubbles rise to the surface, turn off the heat and gradually introduce the katakuriko slurry. Mix well as you add it in, and don't dump it all at once.
  3. When you first add the katakuriko dissolved in water, the mixture will be cloudy, so cook and stir over low heat until it becomes clear.
  4. When the syrup is clear, it's done
  5. With 2 tablespoons of katakuriko. It's a bit thick, but still smooth.
  6. With 3 tablespoons of katakuriko. It's quite thick, but if you plan to bring the dumplings as gifts, this consistency is better.
  7. Here are hints to make delicious dumplings!!
  8. . These are soft and chewy, delicious dumplings. - - https://cookpad.com/us/recipes/149401-smooth-and-delicious-chewy-dango
  9. On the dumpling flour package it says to brown the balls on a gas stove, but what if you have an induction stovetop?! See Step 10.
  10. Put the balls in a nonstick pan without oil, and fry over low heat, rolling them around, until they are brown, as in the photos in 9 & 10.
  11. Cool before packing in styrofoam containers, which tend to melt easily from heat.
  12. Store leftover syrup in the refrigerator or freezer. You can use the syrup for other sauces, or for simmered dishes. The styrofoam container in the photo is from Germany.

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