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Kushi Dango

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Description Edit

Dango on skewers are always sold at spring/summer festivals and moon viewing parties in Japan.

Ingredients Edit

  • 1⅓ cup joshinko or mochiko (sweet rice flour)
  • ¾ cup warm water

Sauce Edit

Directions Edit

  1. Put rice flour in a bowl and add warm water.
  2. Knead the dough well.
  3. Make small round dumplings.
  4. Place the dumplings in a steamer and steam them on high heat for 10 minutes.
  5. Cool the dumplings and skewer 3-4 in bamboo sticks.
  6. You can also microwave on high for 7 minutes (you might want to put them in a microwave safe flat pan instead of shaping them into dumplings before cooking, you can shape them afterwards, especially if you want to fill them with an [azuki bean paste] or frozen rounds of peanut butter).
  7. Mix water, sugar, and soy sauce in a pan and put it on medium heat.
  8. Mix the water and katakuriko starch in a cup and set aside.
  9. When the sauce boils, add the starch mixture and mix quickly.
  10. Slightly grill the skewered dumplings and brush the sauce over them.

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