Kyoto
Mitarashi dango
Chewy rice dumplings on a skewer, lightly charred and dripping sweet soy glaze.
30 minTime
2 gProtein each
mildSpice
Make it your way
Grandma's wayGrilled rice dumplings in sweet soy glaze.
The original160kcalsame
2 gproteinsame
1 gfibresame
30minutessame
Mitarashi dango.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Mix both flours with 110 ml water into a soft dough. Roll into 16 small balls.
- 2Boil the balls until they float, then 2 minutes more. Cool in cold water.
- 3Thread 4 onto each soaked skewer. Char lightly over a flame or in a hot dry pan.
- 4Simmer soy, sugar, 80 ml water and cornflour, stirring, until thick and glossy.
- 5Pour the glaze over the skewers and serve warm.
Serve it like this
Lay the skewers on a long plate with the glaze poured over and pooling around. Serve warm with green tea.
