＜Dango Ingredients＞ For 4 people
Refined rice flour (白玉粉 / Shiratamako) 100g
Water (水 / Mizu) 100ml
Roasted walnuts (ローストクルミ / Rōhsuto kurumi) 30g

<Sauce Ingredients>
Soy sauce soy sauce (醤油 / Shōyu) 1tbsp
Sugar (砂糖 / Satōh) 3tbsp
Water (水 / Mizu) 100ml
Cornstarch (コーンスターチ/Kōnstāchi) 2tsp
Salad oil (サラダ油 / Sarada yu) As needed

＜How to Make＞
shiratamako kurumi1. Add the shiratamako and water to a bowl and mix until you get a smooth consistency. Add the walnuts (roughly chopped) and mix until they are evenly incorporated. Divide the dough into 12 equal portions and form each portion into a ball, or “dango.”
shiratamakoboiling

2. Place all of the dango in boiling water. When they rise to the surface, remove them to cold water. Once the dango have cooled, remove them from the water and allow the excess water to drain off.

 
shiratamako frying

3. Begin heating a frying pan and add enough salad oil to thinly coat the surface. Place the dango in the pan and brown them.

 

 

mitarasimaking

4. Add the soy sauce, sugar, water, and cornstarch to a small pot, mix well, and then place the pot over medium heat. Bring the mixture to a boil and allow it to thicken about to the consistency of honey.

 

5. Dunk the dango in the sauce and arrange them on serving dishes.

Recipe Developed by: Machiko Tateno

 

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