This particular YAKI DANGO (grilled DANGO) with MITARASHI (sweet teriyaki style flavored syrup) was made back in December 31st of 2013 for the New Year Welcome. I was too busy and forgot to post this that turned out beautifully and best of all tasted great and enjoyed by everyone.
Click on the images to read comment on it for the Techniques. The recipes are the same from previous posting at http://rockdavinci.blogspot.com/2010/06/pollys-mitarashi-yaki-dango.html
DANGO Ingredients:
250 g SHIRATAMAKO Glutinous sweet rice
200 - 250 ml hot water
**The amount of water depends on the type/process of Glutinous Sweet Rice you purchased. *But Not the regular "Rice Flour".
**Start out with 150 ml of hot water, add more as you mix. The dough should be as soft as ear lobe or marshmallow.)
MITARE Ingredient:
Sugar 100 g
Soy Sauce 50 mil
MIRIN 30 ml
Water 180 ml
KATAKURIKO (Potato starch) 20 g
Mix all liquid together, but saving 1/4 C to mix with KATAKURIKO. Then, add the starch slur into the liquid mixture cook over medium low heat.
Stir continuously with Heat Proof spatula over medium low heat. Liquid will evaporate quite a bit and thickens. This process might take as long as 30 minutes
Note: MITARASHI must be cooked until it is so thick that it would stick and cover the slippery heat proof spatula as you see on this photo. Otherwise, the syrup would drip off the DANGO.
Take spoon and scoop the syrup, then, start wrapping the DANGO in one hand and the MITARASHI in the other spoon. Spin around and around until all surface of the DANGO is covered.
DANGO Ingredients:
250 g SHIRATAMAKO Glutinous sweet rice
200 - 250 ml hot water
**The amount of water depends on the type/process of Glutinous Sweet Rice you purchased. *But Not the regular "Rice Flour".
**Start out with 150 ml of hot water, add more as you mix. The dough should be as soft as ear lobe or marshmallow.)
Sugar 100 g
Soy Sauce 50 mil
MIRIN 30 ml
Water 180 ml
KATAKURIKO (Potato starch) 20 g
Mix all liquid together, but saving 1/4 C to mix with KATAKURIKO. Then, add the starch slur into the liquid mixture cook over medium low heat.
Stir continuously with Heat Proof spatula over medium low heat. Liquid will evaporate quite a bit and thickens. This process might take as long as 30 minutes
Note: MITARASHI must be cooked until it is so thick that it would stick and cover the slippery heat proof spatula as you see on this photo. Otherwise, the syrup would drip off the DANGO.
Take spoon and scoop the syrup, then, start wrapping the DANGO in one hand and the MITARASHI in the other spoon. Spin around and around until all surface of the DANGO is covered.
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