A few of my friends asked me how to make Mitarashi-dango, so I thought I shall keep the recipe here. Since it may not be easy to find the kinds of flour, I will write two recipes.
Ingredients
<Recipe-1 Using ‘Joshi-ko’ (rice flour) and ‘Shiratama-ko'(glutenous rice flour)>
100g of Joshi-ko (rice flour)
40g of Shiratama-ko (glutenous rice flour)
100-120g of lukewarm water
Bamboo skewers (*optional)
<Recipe-2 Using ‘Shiratama-ko’ (glutenous rice flour) only>
The mochi balls of this recipe are ‘Shiratama-dango’ so they are gentle and soft and will not be able to pan fry or grill outside as they are very soft.
140g of Shiratama-ko (glutenous rice flour)
100-120ml of lukewarm water
Bamboo skewers (*optional)
<Sauce>
1 tablespoon of soy sauce
3 tablespoon of granulated sugar
60ml of water
2 teaspoons of potato starch *if you like thick sauce, you can do 1 tablespoon of potato starch
Instruction
1. Soak bamboo skewers in water.
2. Put the flour in a bowl. For recipe 1, mix the two kind of flour with a folk.
3. Add lukewarm water little by little, and mix and knead. First, start from 100ml of water, and knead. If the dough is dry, add the remaining of water little by little, by a teaspoon. If it has too much water, it becomes too sticky to make a ball so be careful. Keep kneading until the dough becomes smooth.
4. Start boiling water in a pan.
5.Cut the dough roughly in 6 pieces. Take one of them, and keep the others covered by a wrap so that it doesn’t get dry while you are working. Role one piece into a stick shape with about 2cm in diameter, and cut it in 2cm thickness. Make each piece into a ball. Continue doing this until finishing the dough.
6. By then, the water should be boiling. Put the balls into the boiling water. Cook for 2-3 mins after the balls coming to the surface of the water and floating.
7. Take out the balls from the water and put in cold water with ice. Take them out from the cold water, and leave on the wet kitchen towel.
8. (optional) Put the balls on skewers. Each skewers should have 3-5 balls.
9. Make sauce. In a small pan, put all the ingredients of the sauce and mix well. Turn on the heat at a medium heat, and keep mixing well until it starts boiling with a wooden spoon or chopsticks for about 3 mins, until the sauce starts thicker and looking shinier. Move the sauce into a plate or baking pan that should be longer than skewers (easy to dip the sauce)
10. (optional) If you would like to have the ball toasted, heat and toast on a non-sticky fry pan. If you do recipe-2, please skip this step as they are very soft so not good for being toasted.
11. Dip the balls on the skewers into the sauce.