Dango is a Japanese dumpling, made from rice flour, sugar and water. The dumplings are served with green tea or black tea. In Japan, it is also called mochi depending on the region of Japan you visit. Often served in a sweet soup, it is often sold by street food vendors as an inexpensive snack.
Types of Dango
- There are two main types of Dango: mochi, which is made with the traditional sticky rice dough; and kibi-Dango, which can be made with either sweet rice flour or regular flour.
- Some people prefer their Dango to be savory rather than sweet. In this case, they may add soy sauce or salt to the mixture before frying it.
- Dango can be eaten cold but will lose some of its flavor when frozen and then thawed again later on in the fridge (unlike most other foods).
Dango Sweet Sauce
This sauce is a healthy food sauce that is used to dip Dango in. This sweet sauce can be made with condensed milk, sugar and butter, or with honey and butter. The ingredients for the condensed milk version are 1 cup of condensed milk, 1 cup of water and 2 tablespoons of butter.
In a small pot on medium heat, mix all ingredients until smooth (or as smooth as you can get). Turn off the heat when done and let cool slightly before serving. You can eat it cold or warm but if you eat it cold, it will be thick so warming up in the microwave is recommended if you want to eat it warm.
It is a drink that consists of these balls in a sweet green tea. The Dango mochi is made with agar, which gives them their chewy texture, and they have a sweet taste that can be compared to the taste of jelly candies. When you add milk tea to these dumplings, they get an even sweeter flavor that is perfect for any occasion.
Here is how to make it:
- Boil water in a pot large enough for all your ingredients to fit comfortably inside at once (I recommend using 2 quarts or less).
- In another pot or small pan filled with about 1/4 cup of water (just enough for the ingredients), add sugar and honey until dissolved completely into the liquid mixture as well as some matcha powder if desired (matcha powder adds additional flavor).
- You should now have a syrup-like substance! Pour this over your Dango balls before adding them into your hot water bath because otherwise they will dissolve very quickly due to their high starch content; this step will make sure that each ball retains its round shape while steeping in flavored water instead of becoming mushy like regular agar would do under similar conditions.
- Next, pour out some extra liquid into another container so we don’t waste any precious nectar! Now add half-cup cold milk before stirring everything together vigorously until mixed properly without clumping up too much on our spoon.
Here are the ingredients you will need:
- shiratamako (a type of rice powder)
- water, preferably spring water or purified water to ensure a clear liquid and a clean taste
- Soy sauce, enough to cover all the balls when they’re cooked. You can use regular soy sauce for this recipe if you are not familiar with sweetened soy sauce.
- Just make sure it is not too salty! Also, don’t use dark soy sauce because it has a different flavor profile and was created specifically for dipping sushi or other Japanese dishes like gyoza or yakitori. You can find sweetened Japanese soy sauces online at sites like Amazon or in local Asian supermarkets.
How to Make Dango (Japanese Dumpling) Recipe
1-cup all-purpose flour
2 tablespoons sugar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 cup water
Can Dango be eaten cold?
Yes, Dango mochi can be eaten cold. al though it is best served hot with a warm cup of tea or coffee.
You can even freeze them. To do so, place them on a greased baking sheet and freeze for about an hour or until solid. Store the frozen balls in an airtight container or freezer bag. To thaw, simply put them in a bowl of hot water to thaw quickly. If you would like to reheat them later, we recommend heating them in the microwave for 30 seconds at 50% power; this will allow you to heat up just one at a time without overcooking!
To ensure that your frozen Dango stay fresh and delicious for up to two weeks (or longer). Try wrapping each one individually with plastic wrap before freezing them together in an airtight container or freezer bag. This is especially helpful if you plan on freezing large batches since it will prevent any flavor transfer between your different flavors of Dango as they expand during freezing.
Dango is a simple yet delicious Japanese dish that you can make at home. You can serve it as an appetizer, side dish or dessert. Dango is also known as dumplings in English and there are many different varieties of dumplings. Including the ones filled with meat or potato filling.
Thank you for reading this article by Edgeoftheglobe.com, in case of interest you can read about “Nurungji” and “Mutabal & Hommus“. And if you have any questions please leave them in the comments below.