How to cook Dango

Dango is a traditional dish of Japanese cuisine, the balls of rice flour called shiratama. Usually they are strung on a stick and served with sauce. Depending on the sauce, which is flavored Dango, there are several varieties of this dish: an-Dango is served with paste of red beans; botya Dango — tri-colored Dango, parts of which are painted red beans, egg and green tea; mitarashi — Dango covered with syrup made from soy sauce, sugar and starch; tadanga — Dango, flavored green tea, can fall down its leaves.

You will need

• • For Dango:
  • rice flour (1 Cup);
  • water (half a Cup);
  • sugar.
  • For the sauce:
  • soy sauce;
  • water;
  • sugar;
  • starch.

Instruction

1. For the preparation of the so-called dough for Dango, you need to boil water. Then in a bowl with rice flour pour it slowly, stirring constantly with a spoon or whisk until the mass average density. Actually, the dough for the Dango looks more like a soft clay. It should not stick to hands and fall to pieces. When the mixture reaches the status of a homogeneous substance, it is possible to start forming balls the size of a large walnut or a ball for ping-pong. In General, you can give your Dango the shape that you want. Let it be, for example, cubes or ovals, like quail eggs. Be creative!
2. Next, you need to cook the Dango in steam for 15-20 minutes. If at hand was not the steamer, you can throw them in boiling water, but there is a great risk that they will fall apart or lose its original shape. So it is better to build a makeshift double boiler out of two saucepans of different sizes: in a pan pour a little more water, wait till it boils; it insert a small saucepan in which to bathe future Dango. The resulting construction cover.
3. While Dango are heat treated, you can prepare the sauce. It is very simple. Pour two tablespoons of potato starch a glass of clean cold water and leave for 10 minutes. Then, after the allotted time, add the soy sauce and sugar to taste. Of both it is better not to regret - these products make the seasoning more intense. The resulting heat sauce on stovetop or in microwave ovens without waiting for the boil, since boiling the sauce may not thicken. For uniform it thickens stir it constantly with a whisk. When Dango is ready, pour the sauce and start eating.