What exactly is the cooking time and serving size for this dish? Whereas mochi is made by a method of steaming mochigome (short-grain glutinous rice), pounding till stretchy, and forming into different shapes. Dango is wagashi! All rights reserved. Ill look @ some sites. We will do variations of Dango soon. In winter, you can eat Dango with warm sweet red bean soup. What to do with left-over white meat from the turkey that was frozen fully cooked? I love your blog! The sky’s the limit! Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. Dango traditionally is made with only rice or rice flour. They cook and shoot photos/videos at their home kitchen(s.). If you love our recipes, please donate to support the site. Here we used Anko sweet red beans over Dango, the simplest way to eat them. It’s never a good texture, never good at all. Vanessa, I try and try again and again to make mochi or dango with mochiko. Hello! All Rights Reserved. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). Never freezed before, can’t say for sure. Where i live we don’t have many tofu options, silken and soft aren’t avalible. Boil water in a large pot, and cook the dough balls until they float. Also, how long is the dango good for (in the fridge)? Our basic Dango do not have much flavor alone, so there should be something to eat with them. I don’t understand. to eat. You can use different types of rice flour, but I'm not sure about taking it out completely. This is also something I have to try making!! Scoop out heaping teaspoons and roll into balls. The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). Tofu makes Dango moist and soft longer than just using water. soy sauce; 1 1/2 tbsp. If I call 911 will they send someone out to help me cook for thanksgiving ? Join Yahoo Answers and get 100 points today. Thank you so much for the recipe- these were amazing! Also Mitarashi sauce, sweet soy sauce sauce is very good. We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. Thank you so much for taking the time to do this . Thank you for the recipes! Usually the mochi itself is not sweetened, but toppings and sauces are. Check it out! The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work. Dango are often skewered on  bamboo sticks so they are easier (and more fun!) And every time it failed. Ah, never mind. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). Jah, Boil water in a large pot, and cook the dough balls until they float. Gather the ingredients. I attempted to make dango with just rice flour … Are they served hot or cold? A lot of people have trouble with the recipe using glutinous flour. Louis, Sorry! The ingredients could not be simpler: Mochiko and tofu. I know thre are a lot of kinds, like slik, or firm. Shiratamako, which can be found at Japanese grocery stores, works just fine too. Did you use Mochiko? Hey could you do the wagshi I want 2 know how 2 make it for my friend. I really love how simple these are to make! If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. ? Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. It’s better to use silken (soft) tofu to have a smooth texture. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. (adsbygoogle = window.adsbygoogle || []).push({}); of water 5 bamboo skewers Steps to Make It. do you use tried and true receipes for thanksgiving dinners or experiment? you could microwave a bit if it gets too hard, but it’s better to eat fresh. katakuriko starch or cornstarch, mixed with 1 1/2 tbsp. When it’s hot out, you could put Dango balls on shaved ice. At age 12 how many of that age found cooking as your charge or challenge later is your gift or passion today, rather had to, wanted to  ? Joshinko: Rice flour made from normal rice. To make dango, we first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled. Dango is a general name for small ball-shaped mochi dumplings. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. I absolutely love your site! How can you make a good texture, to make it “chewy”? What are the changes in  Food  Quality Grade ? https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). What other topping would go good with this besides anko? Is there a specific type of Tofu I should use for this recipe? However, my grandma always incorporated tofu to achieve a more tender, soft and chewy texture. Perfectly soft and chewy, and delicious slathered in red bean paste. The dough should be not too loose nor too firm (about the firmness of an earlobe). (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California.