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Mitarashi Dango ｜ Recipe transcription of Katchanneru

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kattyanneru

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Ingredients

Shiratamako : 50g
water : 150g
rice flour : 100g
(A) Water : 150ml
(A) Soy sauce : 2 tbsp and 1/2 tbsp
(A) Mirin : 1 tablespoon
(A) Sugar : 5 tbsp
(A) Potato starch : 1 tablespoon

Time required

20minutes

Procedure

1) Make dumplings 00:45
Put the shiratama-ko and lukewarm water in a bowl and mix until the shiratama-ko is no longer lumpy, then add the rice flour and mix until the shiratama-ko is no longer powdery.
Wrap gently and heat in a 600w microwave for 2 minutes and 30 seconds.
Once taken out, soak the spatula in water so that it does not stick, knead it, wrap it softly, and heat it in a 600w microwave oven for another 1 minute and 30 seconds.
Knead with a spatula until the heat is removed.
2) Knead the dumplings 01:40
Take out the dumplings on the cooking sheet, fold the sheet back and knead it with the base of your hand until it is as soft as the dumplings.
3) Shape and stick on a skewer 02:20
Divide it into 3 equal parts, stretch it into a rod with a diameter of 1 to 1.5 cm, and cut it into 3 cm widths.
Wet the bamboo skewers with water and stick them into 5 skewers at a time.
4) Bake dumplings on a hot plate 03:17
Since it is easy to stick, bake it on a hot plate with Teflon at medium to high temperatures while turning it over until it becomes brown.
When it gets brown, take it out.
5) Make sauce 04:05
Place a wet cloth on the hot plate to remove the rough heat, melt (A) and put it in the hot plate.
Thicken while slowly heating over low heat.
6) Entangling dumplings and sauce 04:46
When it thickens, put out the fire, bring it to one side so that it is easy to put on, and entangle it with the dumplings.

Point

・ The spatula used for kneading is lightly soaked in water and mixed as if making mochi.
・ Be careful not to soak too much water in the spatula.
・ If you feel it is hard when kneading, add a little water to adjust.
-By using kitchen paper when kneading, you can easily knead without sticking to your hands.
・ When cutting dumplings, it is easy to stick to the kitchen knife, so it is recommended to cut it with water.
・ When baking on a hot plate or frying pan that does not have Teflon, use a frying pan foil to bake without sticking.
・ Be careful not to let the sauce harden suddenly, and heat slowly while mixing.
・ The combination of rice flour and shiratama-ko gives a firm feeling.
-By making it a long and thin shape, it is easy to get a roast and it can be fragrant.