How to make ★Mitarashi Dango★w/Pumpkin~かぼちゃみたらし団子~(EP129)

Posted on Posted in Japanese traditional recipes, treats

Today I’m going to be making, Mitarashi Dango with pumpkin.

Mitarashi Dango is one of the typical Japanese Wagashi for a daily snack.

If you have Mochiko in your pantry, add some water to make a dough, and it’s ready in no time.

 

But today I used pumpkin to make it extra healthy. It’s an excellent after school snack for kids.

 

The natural sweetness from the pumpkin and the chewy texture goes so well with Mitarashi sauce.

You can panfry the Dango to add the crisp before covering with the sauce if you like.

 

Serve immediately and enjoy.

You can keep the leftovers in the fridge.  Reheat completely before you eat!

 

Mitarashi Dango w/pumpkin

One of the typical Japanese Wagashi for a daily snack.



Prep Time20 mins
Cook Time10 mins
Course: Dessert
Cuisine: Japanese
Keyword: after school snack, glutinous rice flour, japan,, japan, japanese food, japanese wagashi, kabocha, mitarashi, mitarashi dango, mochiko, pumpkin, snack, sweet rice flour
Servings: 4
Cost: $3

Equipment

  • pot

Ingredients

Dango

  • 100 g Mochiko sweet rice flour, glutinous rice flour
  • 100 g Kabocha
  • A pinch salt
  • 2~3 tbsp water adjust to the moisture in your pumpkin

Mitarashi sauce

  • 3 tbsp water
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • ½ tbsp potato starch
  • ½ tbsp water

Instructions

Dango

  • Take out seeds from your pumpkin.
    Cut off the skin and cut into bite-size. Put it into a heatproof bowl, cook in a microwave on 800w for 1 min and 30 to 40 sec. Or until soft.



  • Mash the pumpkin while it's still hot. Add a pinch of salt and Mochiko. Mix until the dough forms. Adjust the consistency with water. 

    The consistency is like a play-dough. Not too soft but not too firm. 



  •  Take out onto your working surface, and divide the dough into two. Roll out the dough into ropes, 2 cm (4/5 inch) in diameter. Cut into 2cm length. In this way, you can distribute the dough into the same size. 
    Roll the dough into small balls on your palm.



  • Put the Dango into boiling water and cook on medium heat for 5 to 6 mins. The Dango will sink to the bottom at first; then it floats to the surface. After floating to the surface, cook 3 to 4 minutes more.



  • Take out the cooked Dango with a slotted spoon. Soak in water a few minutes to cool it down. Drain and skewer if you like. 



Mitarashi sauce

  • Put all the ingredients except diluted potato starch in water. Bring it to a boil, and lower the heat. Stir in diluted potato starch in water, and cook until thickened. The sauce can be more sweet or savory; you can adjust the taste. 



Assemble

  • Cover with the sauce, and it's ready to enjoy!

    You can serve the Dango in a small bowl as it is.



Video

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