Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, soft and chewy dango for moon viewing or mitarashi dango. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Soft and Chewy Dango For Moon Viewing or Mitarashi Dango is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Soft and Chewy Dango For Moon Viewing or Mitarashi Dango is something which I have loved my entire life. They’re nice and they look fantastic.

Mitarashi Dango was originated from the Kamo Mitarashi Tea House in Kyoto. You can find these flours at your local Japanese grocery store or maybe on. This video will show you how to make Mitarashi Dango, small round Mochi balls skewed on bamboo sticks and covered with a gooey sweet and salty brown sauce. Mitarashi Dango (みたらし団子) is a traditional sweet soy sauce glazed rice dumplings, also my favorite dessert.

To begin with this recipe, we must first prepare a few ingredients. You can have soft and chewy dango for moon viewing or mitarashi dango using 3 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Soft and Chewy Dango For Moon Viewing or Mitarashi Dango:

1. Make ready 60 grams Shiratamako
2. Take 1 tbsp Sugar
3. Prepare 60 grams Silken tofu

Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. When you make dango with the only shiratamako, the texture tends to be too soft. The more you knead the dough, the chewier the dango will turn out to be. Prepare and heat a bamboo steamer.

Steps to make Soft and Chewy Dango For Moon Viewing or Mitarashi Dango:

1. Add all ingredients to a bowl and mix together with your hands.
2. When the dough is about the softness of your earlobe and easy to roll into a ball, it's ready. Fill a pot with water and turn on the heat.
3. When the water starts boiling, roll the dough from Step 2 into balls and drop into the pot. When they float to the top, cook for another 2 minutes.
4. Strain, let cool, and they're done.
5. You can eat them simply like this, or serve them however you like.
6. It's hard to tell in the photo, but here I made 3 different colors of mitarashi dango: plain, sweet potato, and chestnut.
7. I tried using these dango in a Japanese parfait.
8. For tri-color dango for the cherry blossom viewing season, refer to. - - https://cookpad.com/us/recipes/146010-great-for-cherry-blossom-viewing-chewy-and-soft-tri-coloured-dumplings
9. Heart-shaped dango.
10. Mitarashi dango variation (Mitarashi sauce recipe). - - https://cookpad.com/us/recipes/150237-easy-with-a-microwave-sauce-for-mitarashi-dango

The more you knead the dough, the chewier the dango will turn out to be. Prepare and heat a bamboo steamer. Line a bamboo steamer with parchment paper to avoid the dango from sticking to the base of the steamer. Mitarashi Dango is one of the many very traditional Japanese Mochi sweets. Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce.

So that is going to wrap this up with this exceptional food soft and chewy dango for moon viewing or mitarashi dango recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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