is it possible the heat is too low when i grilled it or maybe i was not draining it well? are often served on a skewer. It is characterized by its glassy glaze and burnt fragrance. However, if that’s the only kind you can make… that’s the closest thing you can make with it. They turned out really great! Hi Rei! on each side. Unfortunately, it’s not the same. To keep the Dango tender for a longer time: Adding sugar to the dango will help them stay softer. Use of this website is subject to mandatory arbitration and other terms and conditions, select. I’m sorry, but I really don’t know where to get Joshinko or Mochiko in Australia… I know that there are Japanese supermarkets (my readers told me), so I recommend going there. Glad to hear you and your daughter enjoyed it! Arigato for your kind comment! I know this comment is a couple years late but I was wondering if the grilling step could be omitted. Mitarashi dango got its name from the bubbles of the mitarashi — the purifying water at the entrance of a shrine. The combination is the BEST, but you can make dango with Shiratamko only… however I’ve tried with mochiko and the result was very floury and it wasn’t right texture. Did you add too much water to the dango dough or mitarashi sauce… If you added too much water for the dough, you need to add more flour. If I want to make different colored dango, should I add food coloring before I add the water? I just made these. I’m also using ur azuki paste ice cream recipe for the event so wish me luck! , Hello! If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! We hope this helps!. Mitarashi Dango is said to be the birthplace of Kyoto. 2 Answers. Extra tasty! There’s a lot of different recipes for dango so I’m unsure if they’re different from town to town (kinda like okonomiyaki is different in each region of japan) I made mine with just mochiko and water yesterday and they turned out great. It is said that Shimogamo Shrine was the birthplace of the mitarashi dango, and the etymology of the mitarashi dango is derived from the water bubble of “Mitarai Pond” in the precincts (Tadasu no Mori). Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce. , Hey Nami! I’m so sorry for my late response. . Thanks for your reply and for the information. They did cook as per normal once they were dropped into the boiling water, but the cracked edges are not as perfect as I’ll like them to be, so I’m still looking for a way to prepare and store them in the fridge properly (like those we buy from the frozen aisle in the supermarket) , Hi Laura – I see. The name of dango "Mitarashi" is said to be derived from water bubbles of "Mitarashi" where you purify your hands with water at the entrance of shrine. Hi! . Hi Pockyman! , that was amazing recipe, i’ll try it out! I’ll add [optional] to my recipe too. It should be 8 skewers. And is there an alternative to grill them? That did dry them out and they cracked slightly around the edges. If you reduce the amount, it might not be as effective. Is it necessary to grill the Dango or is it edible after boiling? Mitalashi dango is a delicious traditional Japanese sweet. So shouldn’t it be 8 skewers? Thank you! In the country where i live, i.e. Inside (core) might be still not 100% cooked yet, depending on the size of the dango… Hope this helps! Make this street snack right in your own kitchen! Depending on the size, “6 minutes” may not be accurate. Dango is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. Though, you should verify the name with either the seller or by looking at the product’s detailed information. Sasa dango: Dango that is produced and eaten primarily in Niigata Prefecture. Thanks so much Nami! , I see, thank you! My recommendation is equal proportion: 50-50 ratio for both flours. To be honest, I’m not sure and don’t feel comfortable answering as I do not know. Thank you for the recipe. Hi Canyon! The dango was thought to be made as an offering for gods and the name was given after the bubbles of the mitarashi (御手洗) (font of purifying water placed at the entrance of a shrine) of a famous shrine in the city. I’m so happy to hear you enjoyed this recipe! The glutinous rice flour and rice flour won’t become bitter by the way we prepare. If you’re looking for something in-person, you can do a quick search for Asian grocery chains that operate in Australia. Glad to hear you found both flours! Thanks for asking! and i found out on the internet lol) but they sell a variety of rice flour here are the names of ones they have :rice flour gluten free , ground rice flour, premium rice brown flour. I’m from the Philippines and everywhere I look they aren’t sold anywhere. I just wanted to say it worked great for me, and I was looking it up to make dango again tonight. Regarding the soy sauce base sauce… it’s sweet, but has soy sauce flavor. https://ja.wikipedia.org/wiki/%E5%90%89%E5%82%99%E5%9B%A3%E5%AD%90. What am I doing wrong ? You can use glutinous rice flour (Chinese or Vietnamese kind) but frankly speaking, I’m not sure how it would turn out. I did a mochiko flour mixture with water (only the one flour), mixed the dough thoroughly, then rolled it out into a long, thick rope. Hi, is it ok to use just the glutinous rice flour? Hanami Dango, also called Sanshoku Dango (3 coloured dango) is another variant of the dango family. Please let me know. eBay is one of the first places I go for international items (for future reference). Combine Shiratamako and Joshinko in a bowl (or add just Dangoko in a bowl). Thank you so much. I think if you have a food stall and you’re selling food at a festival, having things put on a stick is really nice, but at home, it’s not as quick or easy. ... Mitarashi Dango is a soul food. Like I mentioned above, it might taste fine for you. Hope this helps! However, something went very wrong and I’m attempting them tomorrow. Ok thank you Nami. I was just wondering, how long do these keep for? So glad you enjoyed this dish! Whichever you decide to use, the instructions below are the same. I did use both Shiratamako and Joshinko, I made a few trips to the local Japanese-selling store just to get Joshinko, also explaining why it took me so long to make it (sweats). I understand some people add in silken tofu to their dango.. are you able to advise how this can change the texture of the dango ? I thought they were interesting - soft not super sticky balls of mochi. Tear off a small piece of dough and dye it black with food coloring. We made these last night and they were such a hit! Mitarashi Dango Planet (みたらし団子星, Mitarashi Dango Boshi) is a collection of edible skewered planets resembling mitarashi dango. Thank you so much for trying my recipe! Please read about Mirin & substitution here: https://www.justonecookbook.com/pantry/mirin/, For this recipe, it’s okay to omit mirin and add a little more sugar. You will end up with 24 pieces”. , Thanks so much for your help, Oleander! I see. They turned out pretty good and chewy , Thank you so much Madelyn!!! . Mitarashi dango is a popular Japanese treat which consists of skewered rice cakes covered in a sweet, sticky soy sauce glaze. Usually, 3 to 5 dangos (traditionally 5) are used per skewer. If you had never had dango before, maybe you may not notice? Hi Jenny! Thank you so much for sharing! Thank you for this recipe!!! I only use good quality matcha for special occasion. Joshiko is processed differently, specific for Japanese sweets…. It would be nice to see the recipe before I make any comment on it, but was the dango floating when you take them out from the boiling water? Once the dumplings are cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick). Hello Nami, in Brazil we do not find easily shiratamako (occasionally in imported stores). I was making it with only the mochiko and I cooked mine a little bit shorter than 6 minutes. Dumplings will stay on the bottom first but once they are cooked, they will float. This savory and sweet sauce is quite addicting and there are many fans looking for this dango at street stalls in Asakusa, traditional shopping streets, and the conbini (Japanese convenience stores). I recently have an urge to eat dango and I’m just desperate for it >v<. Kaz, I recommend just getting these items online. Thank you for your question! Dango is made from flour but mochi is made from mochigome. My family loves ‘your’ cooking! It is characterized by its glassy glaze and burnt fragrance. but after i grilled it,then glaze it with the sauce,the dango had floury taste. Option 2: After boiling and cooling down, pat dry and pack into an airtight container without sticking to each other and freeze up to a month. Is there a way to make it if you do not have a stovetop that has a direct flame? Introduction: How to Make Mitarashi Dango (Japanese Sweet Dumpling) Makes 27 dango. What I meant earlier is that Thai brand uses LONG grain rice, not short grain rice, so it is NOT the same thing. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! I had gotten these at a stall near a temple when I was visiting Japan. Can I oven grill it instead of placing it on the direct heat?If it is possible,please tellme how to. I apologize for my late response (I just came back from Japan….). Hi Aisha! Check out these recipes: Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. . , Hi Heny! Whoops, there are a ton of comments and they just weren’t showing up. Mitarashi dango is a popular Japanese treat, served on bamboo sticks, covered mainly with sticky soy sauce or sweet bean paste. - Sasa dango is produced and eaten primarily in Niigata Prefecture. That’s pretty convenient. I like combining both for texture. Just one last thing – when you make these homemade, we do not want to put in the refrigerator because dango made with glutinous rice flour and rice flour get hard/tough. I understand, thank you very much! i’ll try making it again, maybe two version this time haha. do you might know why it taste like that? Mitarashi Dango (みたらし団子) is coated with a sweet soy sauce glaze that is thick and syrupy. I hope I’ll be able to find the right flour to make them. Hi Peter! Feel free to adapt as you like. Maybe the result was not close enough? Mochi can be pulled and extend while dango is more like a chewy and bouncy ball. Hi Emmie! Thank you. Dango are a classic Japanese dessert that is available in endless varieties. Hi Alanna! i’d like to make it again sometime.thank you.^^, Hi Heny! Did you use Japanese soy sauce? Hi Kaz! If you live outside of Japan and tried some type of mochi / dango that are not made of Japanese ingredients, and consider that’s Japanese dessert all the time, I think the taste will be fine (as that’s all you know as “mochi / dango”.). And I bought some time ago a packet of mochigome, do you think it’s possible and a good idea to make mochiko at home? You can omit sake/mirin. I used glutinous rice flour alone ( which might be the problem?) The refrigerator will harden the mochi for sure… Just keep them at a cooler place as much as possible. Thank you very much for your recipes! Skewer three pieces into a bamboo skewer. It’s an option to use less flour. Once the water in the pot is boiling, gently drop in each dumpling into the pot with a continuous motion. If glutinous rice flour only, it will be a bit too soft. Hope you enjoy homemade dango! Welcome to my blog! IF you had never had dango or any mochi desserts in Japan, you might not notice the difference. There is a frozen kind? I’ll try to add some rice flour to it next time to make them less chewy, even if I thoroughly enjoyed the stretchiness. I’m so happy to hear you liked the recipe! If you give it a try, let me know. The reason I asked is that it’s pretty fast to make these, so I highly recommend you make fresh one when you need it. Thanks so much! . May I ask what the texture is supposed to be like? Today, mitarashi dango can be easily bought at street vendors or convenience stores. Hi Cheryl! It sounds like your dango was not cooked through. It’s the best if you make it when you eat… mochi or rice tastes best when you just make. They make a fun, delicious snack to go with a hot cup of green tea. , Hi Nami and Fern, I tried with Chinese rice flour, and the regular type of Chinese glutinous rice flour, since those are what I could find. - Kushi dango' is held by a skewer. We refrigerated the dango and they got hard, but also some weren’t cooked all the way through (even though they floated to the top). It only took me two or three minutes to find these results, so they’re really not hard to find if you just do a web search for them. Is there any other substitutes for joshinko and shiratamako. This seems like a very helpful site. When the sauce becomes thick, remove the saucepan from the heat and transfer the sauce to a container or bowl. Thank you so much for writing your feedback! Oh, and the reason I did not buy the Items from the link above was due to the fact I Bought the Rice flour the day I received the Email and it is Out Of Stock. . Some variations of Mitarashi dango is lightly seared before been coated with the sauce. Try rice flour and glutinous rice flour both like I did (but that ratio is for Japanese flour though, hopefully same/similar). I made the recipe, following it exactly as I had done before, and it came out completely different. And thanks for sharing how you adapted it so other readers can use your version. What brand of shoyu do you use? Hi James! P.S I have tried lots of your other recipes too and they’re all so delicious, this is now my go to place for Japanese recipes. Unfortunately, Amazon does not sell Joshinko or Shiratamako. I chose the one with sweet soy sauce glaze because of its visual and it tasted so good. ©2021 Just One Cookbook, All Rights Reserved. Hope you will enjoy! Love your recipes! . Once they’re lathered in the sauce, they’re like gooey clouds of heaven! It went horribly wrong before I even started to make the balls. You can find these flours at your local Japanese grocery store or maybe on Amazon. Use soy sauce and sugar to make the sauce. Hi Keyleigh! Did any of this effect my Dango? It’s a common ingredient in Japanese sweets, so they must carry Joshinko. . This is Kibi Dango and no sauce. There isn’t an Asian market near where I live and as I am only 12, I cannot drive. 1 decade ago. What a YUMMY idea! not sure it’s easy to do. Mitarashi dango are my favorite traditional sweet, they are quite satisfying without being overly sweet. . Hi Jkmik! The flours start to stick together and eventually it becomes clumps. Have you ever tried charring the dango with the broiler? Thanks for trying this recipe! Shape into a nice smooth round ball. I explained in the blog post, but basically here are all types: Shiratamako – sweet rice flour/glutinous rice flour (this rice makes mochi) Joshinko – a type of rice flour (the same rice we eat every day) Dangoko – a combination of rice flour and glutinous rice flour (up to company what ratio they use) Mochiko is a type of sweet rice flour (or glutinous rice flour – same thing, different names), but it yields softer and tender mochi texture, too soft for dango. Hi =] thanks for the recipe! Potato starch/cornstarch will become lumps once you add the heat to it, so mix all together first. Hi. Let me know if you try first and see how it comes out.