Dango

Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Servings: 4 skewers

Description

• Chewy, bite-sized rice flour dumplings served on skewers, often glazed with a sweet-savory soy sauce syrup (mitarashi).

Ingredients

• 1/2 cup rice flour (joshinko)

• 1/2 cup glutinous rice flour (shiratamako)

• 1/2 cup warm water

• Sauce: 2 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp cornstarch.

Step-by-Step Directions

• Dough: Mix flours and water into a dough. Roll into 12 small balls.

• Boil: Drop balls into boiling water; cook until they float (3 mins). Transfer to an ice bath.

• Glaze: Simmer sauce ingredients until thickened. Skewer 3 balls per stick and brush with glaze.

Nutrition Facts (per serving)

• Calories: ~145 kcal | Total Fat: 0.5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 280mg | Total Carbs: 32g | Fiber: 0.5g | Sugars: 9g | Protein: 2g