How to Make Perfect Mitarashi Dango For Cherry Blossom Viewing Parties

Mitarashi Dango For Cherry Blossom Viewing Parties ~ Happy Cooking - at the moment is being sought after by many society around us, one of them is We. They already are get used to use internet on ponsel to looking for information to be used inspiration. Therefore I give Information related Mitarashi Dango For Cherry Blossom Viewing Parties is can our make it inspiration.

you able to cook Mitarashi Dango For Cherry Blossom Viewing Parties using tools 11 ingredient 7 step. this is it step by step for make it.

The spices for cooking Mitarashi Dango For Cherry Blossom Viewing Parties

1. You need Mitarashi Dango Sauce.
2. Please prepare 30 grams * Sugar.
3. Please buddy prepare 2 tbsp * Soy sauce.
4. Please buddy prepare 1 tbsp * Katakuriko (potato starch flour).
5. capable need to provide 60 ml * Water.
6. You need Skewerered mochi dumplings.
7. You need 1 * Tsubu-an (as needed).
8. capable need to provide Dumplings.
9. capable need to provide too 60 grams * Shiratamako.
10. You need 240 grams * Joshinko.
11. You need to prepare 240 grams * Lukewarm water.

The Step by step how to make Mitarashi Dango For Cherry Blossom Viewing Parties

1. Put both the flours for the dumplings into a bowl and mix with a wooden spatula while pouring in the warm water..
2. Once the water is added, mix the dough with your hand and gather it all together into a ball..
3. If you keep kneading the crumbly dough, it will eventually form a ball like this..
4. Place handfuls of the dough from Step 3 into a steamer so that they don't overlap and steam for 20-25 minutes..
5. While the dough from Step 4 is still hot, add it to a mortar and pound it with a rolling pin or something similar until it becomes sticky like mochi. Once cooled, roll into balls and stick on skewers..
6. Put the ingredients for the mitarashi sauce into a saucepan and cook over a low heat. Simmer and continue to stir the sauce until it starts to thicken..
7. Give the dumplings a go on the grill if you feel like it then cover in the sauce or anko to finish..

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