スパゲッティー（鶏ささみのスパゲッティー）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 10minutes
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Mitarashi Dango ｜ Haruan's recipe transcription
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Ingredients
- (A) Sugar : 3 tbsp
- (A) Soy sauce : A little less than 2 tbsp
- (A) Mirin : 2 tablespoons
- (A) Potato starch : 2 tsp
- (A) Water : 5 tbsp
- Dango flour : 1 bag
- water : Amount indicated on the dango flour
Time required
30minutes
Procedure
-
1)
Make dango dough and roll
00:35
Put dango flour and water in a bowl and knead well by hand.
Round to the size you like. -
2)
Boil the dumplings
01:33
Put the dumplings in a boiling pot.
Boil with occasional mixing.
When the dumplings come up, heat them for 1 minute.
Place in a bowl of water. -
3)
Make sauce
02:48
Put (A) in a small pan and heat over medium heat.
Heat while mixing and turn off the heat when it becomes transparent and thick. -
4)
Serve
03:50
Drain the water from the bowl, pour the dumplings, and add the sauce.
Point
・ If it is difficult to knead the dango powder, add a little water and knead it.
・ When you put the dango in hot water, put it as close to the hot water as possible to prevent the hot water from splashing.
・ You can choose the size of the dumplings as you like, but the sizes are the same. If they are not aligned, boiling will be uneven.
・ When boiling the dumplings, mix them occasionally to prevent the dumplings from sticking to each other.
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