Balls on a stick Japanese food. Dango: Japanese sweets for the Tsukimi moon festival

Sweets Japanese food have a peculiar taste, but are made only from natural ingredients by hand, which means that they can be safely called useful. The Japanese, like the Russians and other peoples, have the most popular desserts. These include mochi, a flatbread made from glutinous rice pasta. However, this Japanese sweetness may take another form. Based on mochi, a recipe for dango was invented. Cooking options for this delicious dessert presented in our article.

What is Dango?

This dessert can be safely called a favorite delicacy of children. Japanese dango sweets look so delicious that no tourist can resist the temptation to try them. As mentioned above, this dessert is based on mochi cakes. But the question of what a dango is remains open. But you just need to look at the photo.

Dango are mochi balls strung on a wooden stick and usually sprinkled with sweet sauce. This dessert is characterized by a wide range of colors and a variety of flavors, which is achieved by using different sauces. In Japan, every housewife knows how to cook dango. However, his technology has nothing complicated, and everyone can master it.

Dango varieties and ingredients

Since this Japanese sweet is based on mochi, the main component of these two desserts will be identical. This is rice flour. But you can achieve a difference in tastes, aromas and shades of balls by adding additional ingredients to the dish:

• green tea;
• Red beans;
• regular and black sesame;
• sugar;
• starch;
• soy sauce.

The Japanese dango has several varieties:

1. An dango is a dessert made from mochi balls made with red bean paste - anti.
2. Goma dango - sweets that must be sprinkled with sesame seeds.
3. Kinako is a dessert made with the addition of soy flour.
4. Mitarashi is one of the most popular sweets in Japan. Dessert is a mochi sprinkled with soy sauce, sugar and starch syrup.
5. Hanami dango - balls of rice flour of different colors, planted on a wooden stick.
6. Tyadango - dessert flavored green tea and sprinkled with its leaves.
7. Tsukimi is a dango prepared in honor of the moon-watching holiday.

Mitarashi Dango: Rice Flour Recipe

Almost every large supermarket has a section offering customers the ingredients they need to cook. Japanese dishes... However, it will be enough to purchase only rice flour, special vinegar and soy sauce. All other ingredients are so familiar that they can be easily found in any kitchen.

How to cook dango, we will describe in the following step-by-step instructions:

1. Pour rice flour (300 g) into a deep bowl. Make a depression in the center and pour 250 ml of hot water into it. Knead the dough, shape it into a sausage and cut it into 25 pieces. Use your hands to shape them into balls.
2. Boil 2 liters of water on the stove in a large saucepan. After boiling, add sugar to it (2 tablespoons).
3. Send prepared balls to boiling water. Cook the mochi for 5 minutes.
4. At this time, prepare a deep bowl of ice water. Use a slotted spoon to transfer the mochi from boiling water to cold water. Due to the temperature difference, the balls will become elastic and keep their shape well.
5. Finished balls are strung on wooden sticks and fried in a grill pan until characteristic stripes appear. This cooking step can be skipped if desired.
6. Pour the sauce over the finished dessert. To prepare it, 100 ml of water is poured into a saucepan, a teaspoon of starch, 50 g of sugar, 25 g of soy sauce and rice vinegar (½ teaspoon) are added. The sauce is cooked over low heat until thick.

Colored Hanami Dango Recipe

Such an interesting dessert is made on the basis of rice flour and soy tofu cheese. This product is known for its high protein content and has a neutral taste. Cooked by following recipe multi-colored dangos turn out to be bright and tasty. In this case, the sequence of actions will be as follows:

1. The dough of tofu cheese (340 g) and rice flour (2 cups) is kneaded. The mass should be smooth and elastic. Purified water can be added if necessary.
2. Divide the dough into 3 parts. Add red bean dye or anchi paste to one of them, matcha green tea powder to the other, and leave the third in its original form.
3. Balls are formed by hands and immersed in boiling water with sugar for 5 minutes.
4. The balls are strung on a stick and poured with sauce if desired.

Soy flour dango kinako

Japanese cuisine is characterized by a large number of dishes that involve the hands of the hands. And it's not just about sushi and rolls. Most Japanese desserts are handmade and the following is no exception.

Step by step kinako dango is prepared in the following sequence:

1. Dango powder (1 cup) is added to the water just boiled on the stove (½ cup), which can be purchased in specialized Japanese stores. The dough is kneaded.
2. Balls of the same size (slightly larger than a quail egg) are formed from a mass that is pleasant to the touch.
3. The prepared balls are boiled in boiling water, and after 5 minutes they are transferred to cold water with ice cubes.
4. In a separate bowl, combine sweet soy flour (½ cup), sugar (2 teaspoons) and salt (½ teaspoon).
5. From cold water the balls are transferred to a bowl of dry mixture, gently mixed and served.

Goma dango with sesame seeds

We suggest preparing another interesting Japanese dessert. Goma dango, based on rice flour, is cooked in a specific sequence:

1. Rice flour (100 g) in a clean bowl is mixed with sugar (1 tablespoon) and a pinch of salt.
2. Warm water (50 ml) is poured into the dry mixture in a thin stream.
3. The dough is kneaded, from which several small balls are formed. It is recommended to steam them for 20-30 minutes. To do this, you can use a steamer or multicooker.
4. Combine sesame seeds, a pinch of cinnamon and a teaspoon of sugar in a separate bowl.
5. Dip the balls in the dry mixture and string them on sticks. Optionally, you can take regular or black sesame seeds.

How to make dango at home without rice flour?

IN European countries Ah, this popular Japanese dessert uses wheat flour. In fact, rice flour is used in the dango recipe. To bring the taste as close as possible homemade dessert to the original one, you need to try to buy this ingredient. Otherwise, you need to learn how to make rice flour yourself at home. The recipe for such a Japanese dango is suggested below.

Step by step cooking is as follows:

1. Use a coffee grinder to grind the round grain rice to a flour condition. You need to take enough cereals to make a full glass of flour (250 g).
2. Water (110 ml) is brought to a boil. The hot liquid is immediately poured into a bowl of rice flour.
3. The dough is kneaded with a spoon. In consistency, it is very similar to ordinary plasticine. It is easy and pleasant to work with him.
4. Small balls are formed from the dough. From the specified number of ingredients, about 15 balls should be obtained.
5. Mochi is dipped in boiling water with sugar (2 tablespoons) and boiled until tender. Once the balls come up, cook them for another 3 minutes.
6. Mochi are strung on wooden skewers, 3 pieces each. If desired, the dessert is topped with soy sauce syrup.

Dango with vanilla sauce

The peculiarity of this Japanese dessert is that it is served not with the traditional Mitarashi sauce, but with something else: based on concentrated milk and vanilla. Traditional dango recipe: rice flour (5 tablespoons) mixed with warm water... From a kneaded spoon of plastic mass, balls the size of Walnut(8 pieces). They are immediately dipped in boiling water and boiled for a few minutes after they float to the surface.

Ready-made mochi, two balls at a time, are strung on toothpicks. The sauce is made from concentrated milk (1 tablespoon), the same amount of sugar and vanillin. All ingredients in a saucepan are boiled down to a thick consistency. Dango is poured with cooked vanilla sauce and served.

The following tips will help you make a delicious Japanese dessert without much hassle or worries:

1. It is recommended to form a mochi for a dango in a small size, approximately like quail egg or walnut. This is done so that, without biting through the ball, you can quickly remove it with your teeth from the stick and easily chew it.
2. In a number of European countries, dango is prepared from wheat flour... Doing this is strongly discouraged. This dessert has nothing to do with Japanese sweets. At home, it will be much more correct to grind rice on a coffee grinder to obtain rice flour.
3. Steamed mochi tastes better. In addition, the balls do not lose their shape at all, as when boiling in boiling water.
4. The real dango dessert, which is prepared in Japan, is fried on the grill before being poured with sauce. These sweets have a more interesting taste.

Mitarashi Dango is one of the most famous Japanese desserts that can be found at almost any fair or just walking the streets of the city. They also sell it in supermarkets, as well as small shops with traditional sweets.

Dessert can be classified as "kushi dango". In other words, dango on a kushi stick. There are usually three to five sweet balls per stick. These balls are made from rice flour, while all other ingredients can be varied to taste. Some people use chocolate, while others prefer jam, nuts, red bean paste and so on.

Now we will talk about cooking mitarashi dango with sweet soy sauce.

Ingredients

The ingredients for mitarashi dango are as follows:

• 100 grams of rice flour,
• 100 grams of sweet rice flour
• 2 tablespoons of sugar
• 150 milliliters of warm water
• A couple of dozen bamboo sticks.

Sauce:

• 5 tablespoons of sugar
• 1 spoon of soy sauce
• 1 spoon of Mirin wine,
• 4 spoons of water
• 1 spoonful of cornstarch
• 1 spoon of water for starch.

Recipe

Now is the time to go directly to the preparation of the dessert:

1. Mix both types of rice flour until you get homogeneous mass.

2. Add water and mix the dough.

3. Divide the resulting mass into two equal parts, and then each of them into four more parts. Thus, each part will make 8 servings and 3 balls will come out of each. Of course, if you change the amount of ingredients, the finished dessert will be larger.

4. Boil water in a saucepan and toss in the resulting balls. They only need to be cooked for a minute, after which the balls float to the surface. Take them out and immediately throw them into ice-cold water.

5. Blot the dessert with paper towels and string three balls on each bamboo stick.

6. All that remains is to place them over the fire (use a grill rack) and fry for four minutes.

Cooking the sauce:

1. Bring the mixture of water, sugar, Mirin and soy sauce to a boil.

2. Combine the starch and water, then pour the mixture into the sauce.

3. Stir the mass until the moment of thickening, as soon as this happens - turn it off.

4. Place the dessert on a plate and use a brush to spread the sauce over it.

5. Don't forget to brew green tea!

In conclusion, I would like to note that dango mitarashi can also be poured with hot chocolate or jam, because not everyone likes the above sauce recipe. And if you want to make the balls colored, then use natural dyes: fruits and berries.

Mitarashi Dango (み た ら し 団 子)

Similar to kebabs, balls on a stick are Japanese dango or sweet mochi on a stick. In Japan, they are served with a special sauce.

One of the most popular desserts found in any Japanese supermarket and on any occasion.

Dango balls on a stick are usually from 3 to 5. There are not only white, but also green and pink. Often all three colors are found on one stick, this is called sanshoku dango.

Dango has an ancient history in Japanese culture, with the proverb "hana yori dango" (花 よ り 団 子) associated with it. loosely translated, it can be described as "eating before admiring the beautiful."

Since, alas, we do not have access to Japanese supermarkets, we will make dango ourselves.

The proposed recipe is called mitarashi dango - dango balls will white, with a special sauce.

Ingredients:

• - rice flour 400 gr.
• (mochi-gome rice flour is generally needed, but since this is very difficult to find, you can grind glutinous rice in a coffee grinder)
• -100 ml. soy sauce
• - sugar 200-300 gr. (depending on the love of sweets)
• - 4 tbsp. l. starch.
• - 200 ml. water.

1 To test our future dangos, let's boil water first. Then pour hot water into a container with rice flour. Remember to stir everything with a spoon or whisk. The dough will finally look like soft plasticine and will be very pleasant to the touch.

From a homogeneous mixture, make small balls (the size of a walnut).

The finished balls are steamed for 15-20 minutes, but also, if you do not have a double boiler, you can cook in boiling water. Although there is always the possibility that they will fall apart.

Cooking the sauce. Mix soy sauce, sugar, starch and a glass of water and put on fire. Cook until thick, do not boil.

Before serving, the balls are strung on skewers, greased with sauce.

Bon Appetit!

Mitarashi dango - rice balls with tofu on skewers (with video)

This is a popular Japanese dessert, and it is also popular in Korea. This dessert is one of the oldest in Japan. It is made from rice flour, and tofu is often added to the flour. Dango (団 子, rH. Dango) or Odango (お 団 子, rH. Odango) is a type of mochi. The difference is that mochi is served by the piece, and dango mochi balls are placed 3-5 pieces on bamboo sticks. As such, they are served with tea, while poured over with a sweet syrup called Mitarashi dango no tare (み た ら し 団 子 の タ レ, rH. Mitarashi dango no tare). This syrup is made from sugar, sweet mirin rice wine, water and soy sauce, and a little potato starch is added to thicken the syrup. The syrup is sweet with a salty aftertaste. Instead of the traditional Mitarashi dango no tare syrup, you can use any syrup you like. The balls can be sprinkled with sesame seeds.

The preparation of this dessert should be started with syrup. If you already have syrup, you can skip this process and move on to making dough for dango balls.

For syrup:

• light soy sauce - 2 tablespoons,
• mirin - 2 tablespoons,
• sugar - 3 tablespoons,
• potato starch- 0.5 tbsp.,
• water - 5 tbsp. (or more if a thinner syrup is needed).

Place all ingredients in a suitable saucepan.

Stir the contents until the starch dissolves.

Put a saucepan on the fire and bring the liquid to a boil, stirring constantly.

Once the liquid comes to a boil, reduce the heat to low and cook until the syrup thickens to the desired consistency. If the syrup is thicker than desired, you can dilute it with hot water and stir the syrup.

As soon as the syrup has thickened to the desired consistency, immediately remove the saucepan from the heat.

Cool at room temperature... The syrup is ready.

For the dough (24 pcs. 20 g each):

• glutinous rice flour - 200 g,
• silk tofu - 100 g,
• warm water - 80-100 ml,
• sugar - 1 tablespoon

Place tofu in a container of a suitable size and mash it in mashed potatoes (with a fork or with your hands), then add rice flour and sugar.

Add warm water in portions and mix the contents of the container with the dough until a homogeneous mass is formed. The dough should be elastic and pliable, as the Japanese say "耳 た ぶ", like an earlobe.

From the dough (preferably dust your hands with flour) form balls, about 3 cm in diameter. This is about 20 g of dough.

Boil water in a saucepan or wok, lightly salt and dip the balls into the water one at a time. Cook for about 10 minutes.

Then remove the balls from the boiling water and transfer to a container with very cold water (preferably with ice). Allow the balls to cool.

Then drain the water, and string the balls on wooden skewers. The Japanese put 3-5 pieces on one skewer.

Heat a frying pan over medium heat, lightly grease vegetable oil and fry the balls, skewered, until browned. In Japan, dango can be served boiled without roasting. But roasting improves the taste of these balls.

Transfer the browned dango to a serving plate, pour over the syrup, or a pinch of toasted white sesame seeds. You can help yourself.

Best wishes,
Your Korshop.

Dango is a Japanese rice flour treat topped with sweet syrup. Beans, soy flour, green tea, natural dyes are added to the dough.

If you want to give "Dango" a certain color, add natural colors to the dough.

• Servings: 5
• Preparation time: 20 minutes
• Cooking time: 20 minutes

How to cook "Dango"

No Japanese holiday is complete without this sweet treat.

1. Grind the rice in a coffee grinder, mix it with 110 ml of hot water.
2. Mold the dough into 15 balls, 4-5 cm in diameter.
3. Dip the pieces into boiling water and stir to prevent them from sticking to the bottom of the pot. When the balls come up, remove from the slotted spoon.
4. String the treat on wooden skewers or thin bamboo sticks, fry it in a grill pan until dark streaks appear.
5. Prepare sweet sauce... To do this, mix 200 ml of water with potato starch, sugar and soy sauce. Cook the mixture over low heat until thickened, remembering to stir it constantly.

Pour the syrup over the rice balls and serve immediately.

Recipe "Dango" with vanilla

Beautiful and delicious treat can be cooked in a double boiler.

• rice flour - 100 g;
• water - 70 g;
• sugar - 7 g;
• vanillin - 2 g.

• water - 100 ml;
• powdered vanilla sugar - 80 g;
• soy sauce - 60 g;
• potato starch - 30 g.

1. Prepare the dough. Mix flour with sugar and vanilla, pour in warm water.
2. Knead the dough and mold 10 balls into it.
3. Place a piece of parchment on the bottom of the steamer bowl and place the pieces on top of it. Cook the treat for 5 minutes.
4. String the balls on skewers and fry them in a dry grill pan for 2-4 minutes on both sides.
5. Make a sauce. Combine water with starch, icing sugar and soy sauce. Simmer the mixture for 2 minutes over medium heat.

Place the skewers on a plate and pour over the syrup.

Chi-chi "Dango"

This treat outwardly resembles Turkish delight, but it turns out to be denser and more satisfying.

Ingredients:

• mochiko - 330 g;
• water - 290 g;
• coconut milk - 260 g;
• cane sugar - 220 g;
• corn starch- 50 g;
• baking powder - 5 g;
• vanilla extract - 5 g;
• food coloring- 1-2 drops.

1. Combine the starch, sugar, and baking powder.
2. In another bowl, beat the water with coconut milk, vanilla and dye. Combine both mixtures.
3. Grease a 15 x 20 cm mold with vegetable oil, pour the dough into it. Bake the piece for 60-80 minutes at 180 ° C.
4. Sprinkle the starch on a cutting board and place the cooled baked goods on top of it. Cut the workpiece into 2 by 2 cm squares.

If you can't find mochiko starch in the store, replace it with rice flour.

Japanese sweets are usually served with green tea.