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HidaMari Cooking

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Ingredients

(A) Shiratamako : 70g
(A) Joshin powder : 60g
(A) Sugar : 30g
(A) Water : 90g〜
(B) Sugar : 大さじ2
(B) Mirin : 大さじ1
(B) Soy sauce : 大さじ1
(B) water : 大さじ4
(C) water : 大さじ1
(C) potato starch : 小さじ1

Time required

35minutes

Procedure

1) make the dough 00:12
Put (A) in a bowl and mix with chopsticks.
Mix and knead by hand.
Summarize.
2) mold 01:45
Take out 1 on a cutting board and stretch it thinly.
Cut into 10g pieces and roll into balls.
3) boil 02:37
Boil water (not listed) in a pot.
Add 2 and mix with chopsticks so that it doesn't stick, and when the dumplings float to the top, boil for 2 minutes.
Place in ice water (not listed).
Remove onto damp kitchen paper.
4) 焼く 04:16
竹串に3をさす。
コンロに網を乗せて両面に焼き目をつける。
5) みたらしあんを作る 05:30
Put (B) in a container.
Put (C) in another container and mix.
Put (B) in a pan and heat over medium heat.
When the mixture comes to a boil, add 1-2 teaspoons of (C) and mix.
6) 仕上げる 08:04
4に5をかけて完成。

Point

・Mitarashi dango recipe with sweet sauce.
・The amount is for 20 pieces.
・If the dough becomes too soft during step 1, add more flour.
・If you don't have a net when baking, you can use a Teflon-coated frying pan to add a brown color.
・As the mitarashi bean paste becomes thicker when it cools down, it is better to make it loosely.