Mitarashi Dango

Ingredients

Dango dough

• 120g Dangoko
• 100～110g Hot water
• 1tsp Sugar

Mitarashi Sauce

• 15g Soy Sauce
• 40g Sugar　
• 2tsp Potato Starch OR Corn Starch
• 70g Water

Directions

①Add Hot water to the dangoko(Rice flour).
②mix and knead to achieve the firmness of dough is same as firmness of your earlobe.
③Shape the dough into a log and cut into 20 pieces.
Roll the dough into a ball.
④Cook the dango in boiling water.
⑤When the dango starts to float, pick them up and soak in ice water to let them cool.
⑥Place all sauce ingredients in a saucepan and cook over medium heat constantly stirring until thick.
⑦Put the dumplings on skewers.
Then you may wish to grill them on a grill pan to burn the dumplings slightly, but it is optional.
⑧Pour plenty of the sauce over the dango.