Sugar 100 g
Soy sauce 50 ml
MIRIN 30 ml (Japanese cooking wine)
Water 180 ml - separate 150 ml and 30 ml to mix with potato starch
Potato starch - KATAKURIKO 20 g (*or more - test it - DO NOT use CORN starch; arrow root starch is okay.)
The DANGO Ingredients:
250 g GLUTINOUS RICE FLOUR (green bag)
Add 180 ml of warm water, and have another 180 ml of warm water ready. (You might not need all of second cup of 180 ml warm water.)
Combine with warm water; mix. Add other 180 ml of warm water 1 Tablespoon at a time. Mix in until you have a soft supple dough - as soft as earlobe soft but not wet.
Roll into a ball. Divide into quarters.
Roll one into a rope.
Cut into 14 g pieces - weighed on scale or just equally using cookie dough scoop.