Wagashi recipe-Tree Color Dango with Mitarashi Sauce


Hanami seasons has come! Lots of people go outside and sit down, enjoy seeing beautiful cherry blossom and food. This time I would like to show you how to make delicious dango/dumplings. When we make dango, we usually use rice flour also known as mochiko mix with water. To make nice soft texture of dango, I specially arranged ingredients. Tofu is one of the very suitable substitutes for better result. It has many benefits not to mention you can also take in high quality protein while having waga shi/Japanese desserts. To match up colorful nature out there in the spring, I came up with three colors. Dango itself actually doesn’t have much of flavor. It’ll be more enjoyable if it’s served with sweet sauce. There is one sauce I like very much. it’s called Mitarashi. It’s a traditional wagashi sauce made with Japanese seasonings.
It’s getting much warmer out there. Let’s make a big batch with your friends or family and take them outside with you! Let’s enjoy “Hanami” in your country!!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 6 skewers ~
[ Original ]
50g Mochiko/Glutinous rice flour
5g Sugar
50g Tofu
[ Matcha ]
50g Mochiko/Glutinous rice flour
1/2 tsp Matcha powder
5g Sugar
50g Tofu
[ Strawberry ]
50g Mochiko/Glutinous rice flour
5g Sugar
50g Strawberries
[ Mitarashi Sauce ]
2 tbs Soy sauce
1 tbs Mirin
100ml Water
80g Sugar
1 tbs Cornstarch
1 tbs Water

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

[ Directions ]

1-
1. Measure Mochi ko and put into a bowl.
(๑˃̵ᴗ˂̵)و✧~MASA’s Cooking Tips~
Q. What’s the difference among Jyo shin ko/上新粉, Mochi ko/もち粉,, Shira tama ko/白玉粉?
A. They all come in powder. But they all have slight differences.
Jyo shin ko is made from finely ground rice grain.
Mochi ko is also made in the same method but used sticky rice also known as mochi gome.
Shira tama ko is made from sticky rice as well but soaked in water before grinding. Only filtered part is used. It has smoother texture than Mochi ko.

2-
2. Add sugar.

2-
3. And add tofu!
(•̀ㅂ•́)و~MASA’s Cooking Tips~
Using tofu instead of tofu can give much tender texture. It also contents some protein. It has more benefits than just water!!

2-
4. Mix well, see how it blends in. If it’s too dry, you can add some more tofu.

2-
5. Keep kneading until smooth. Now you have original Dango dough!

2-
6. To make Matcha color dango, sift in Matcha powder into Mochi ko and sugar.
(•̀ㅂ•́)و~MASA’s Cooking Tips~
Make sure to use a fine strainer so you can remove any lumps.

2-
7. Mix all the dry ingredients.

2-
8. The rest process is the same. Add tofu and knead until smooth.

2-
9. To make strawberry dango, instead of tofu, crush strawberries and mix into mochi ko and sugar.

2-
10. Knead well until smooth.

2-
11. Now you have three color Dango dough!

2-
12. Roll into cylinder shape.

2-
13. Cut into 6 pieces or more..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
You can change the size of Dango by cutting into smaller pieces.

2-
14. Roll into balls.

2-
15. You can press the center to create a shallow dent.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Having dents can let the sauce stay on the Dango surface.

2-
16. Do the same to all the rest.

2-
17. Put rolled Dango into boiling water.

2-
18. Stir it once in a while so they don’t stick each other.

2-
19. As soon as they are cooked through, they’ll float on the surface.

2-
20. Transfer into a bowl filled with water.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Don’t use iced water! Dango will become hard at low temperature. Just to prevent overcooking and becoming soggy dumplings, rest them in room temperature water so they don’t stick together.

1-
21. Prepare Mitarashi Sauce. Add all the ingredients except for the starch.

2-
22. Cook over low medium heat. As soon as all the sugar dissolves, shut off the stove.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This sauce doesn’t need to be cooked for a long time. Just heat up the sauce so the sugar can dissolve.

2-
23. Combine cornstarch and water.

2-
24. Make sure the stove is off and the sauce is not boiling hot. 
Add starch water and mix well.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If the sauce is too hot, starch will coagulate right away and produce lots lumps.

2-
25. After making sure the starch is all well blended in the sauce, turn on low medium heat.
Keep stirring until it shows consistency and then shut off the stove.

2-
26. Skewer the Dango and serve with Mitarashi sauce!
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Q. Can you keep in the fridge?
A. This type of wagashi will become hard if stored in the fridge. It’s best consuming all within the same day it’s made. Otherwise you can steam and broil the harden dango.  And it can be served as Yaki Dango!

Copyright © MASA’s Cooking- All Rights Reserved.

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