The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey food lovers! Today, I’m so excited to share with you an anime-inspired recipe that’s perfect for sweet tooths and anime fans alike. This episode, we’re diving into the world of Mitarashi Dango, the favorite food of Hagenezuka Hotaru from Demon Slayer! It’s a simple, chewy, and sweet Japanese snack that’s super fun to make. Whether you’re an anime lover or just looking to try something new, this recipe is bound to impress. So, grab your ingredients, and let’s get cooking!
Method
Soak Bamboo Skewers
Before you begin, it’s essential to soak your bamboo skewers in water. This simple step will help prevent them from burning while you cook the dango. You’ll want to let them sit in the water for about 10-15 minutes to ensure they’re well-moistened and ready to use when you need them later.
Mix the Dough
In a large mixing bowl, combine the silken tofu and glutinous rice flour. Using a spoon or your hands, mix the two ingredients together until you form a smooth dough. The dough should be slightly sticky but manageable. It’s important to work the mixture until all the rice flour is incorporated into the tofu, creating a dough that’s easy to shape but not too wet. If it feels a little too sticky, add just a small amount of rice flour, but don’t overdo it. You want a soft and pliable texture.
Shape the Dango
Once your dough is ready, it’s time to shape it into small, bite-sized balls. Take small portions of the dough, approximately 15-18g each, and roll them into smooth balls between your palms. You should aim for around 12-16 pieces, depending on how big or small you’d like each dango. Try to make them uniform in size so that they cook evenly in the next step.
Boil the Dango
Now it’s time to cook the rice balls. Bring a large pot of water to a boil over medium-high heat. Once the water is boiling, gently add the rice balls into the pot. The rice balls will sink to the bottom at first, but don’t worry after about 1-2 minutes, they will float to the surface. This is your signal that they’re ready to come out of the pot. Use a slotted spoon to gently remove them from the boiling water and immediately transfer them into a bowl of cold ice water to cool them down. The ice water helps stop the cooking process and gives the dango a firm, chewy texture.
Make the Sauce
While your dango are cooling, it’s time to prepare the sweet soy sauce for drizzling. In a saucepan, combine the soy sauce, sugar, mirin, and 2 1/2 tablespoons of cold water. Stir the ingredients together over medium heat, bringing the mixture to a gentle boil. Once it reaches a boil, lower the heat to a simmer. In a separate bowl, mix the corn starch (or potato starch) with a small amount of cold water to create a slurry. Slowly pour this slurry into the simmering sauce while continuously stirring. Keep stirring until the sauce thickens to your desired consistency. It should be smooth, glossy, and coat the back of a spoon without being too runny.
Skewer the Dango
Now that the rice balls are cool and the sauce is ready, it’s time to assemble your Mitarashi Dango. Carefully take each rice ball from the ice water and thread 3-4 pieces onto each bamboo skewer. Be gentle while skewering the rice balls to avoid breaking them. Arrange the skewered dango on a plate, ready for their final touch.
Char or Pan-fry (Optional)
For an extra touch of flavor, you can char or pan-fry the dango before drizzling the sauce. If you’re going this route, heat a pan over medium-high heat and lightly oil it. Place the skewered dango in the pan and cook for about 1-2 minutes on each side, just until they develop a slight golden-brown color and a bit of a crispy exterior. Alternatively, you can place the skewers under a grill to give them a subtle char. Once the dango are lightly crisped, pour the sweet sauce over them, making sure to coat each piece thoroughly.
Necessary Tools
- Bamboo skewers
- Saucepan
- Mixing bowl
- Pot for boiling water
- Ice water bowl (for cooling the dango)
Mitarashi Dango
Cuisine: JapaneseDifficulty: EasyServings
5
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesIngredients
150g silken tofu (or 125g if you prefer a firmer texture)
100-115g glutinous rice flour (I recommend using shiratamako, a sweet rice flour from Japan if you can find it)
For the Sauce
1 tbsp soy sauce
2 tbsp sugar
2 tbsp mirin
1 tsp corn starch (or potato starch)
2 1/2 tbsp cold water
Directions
- Soak Bamboo Skewers Start by soaking your bamboo skewers in water. This prevents them from burning when you cook the dango.
- Mix the Dough In a bowl, combine the silken tofu and glutinous rice flour. Mix them together until you form a smooth dough. It should be slightly sticky but easy to handle.
- Shape the Dango Take small portions of the dough (around 15-18g each) and roll them into bite-sized balls. You should end up with around 12-16 pieces, depending on the size.
- Boil the Dango Bring a pot of water to a boil. Gently add the rice balls and cook them until they float to the top, which usually takes around 1-2 minutes. Once they float, remove them and place them directly into a bowl of cold ice water to cool them down.
- Make the Sauce In a saucepan, combine the soy sauce, sugar, mirin, and water. Bring this mixture to a boil, then reduce to a simmer. In a separate bowl, mix the corn starch with a little cold water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring, and continue to cook until the sauce thickens up to your desired consistency.
- Skewer the Dango Once the rice balls are cooled and drained, skewer 3-4 onto each bamboo stick.
- Char or Pan-fry (Optional) For an extra touch of flavor, you can pan-fry or grill the skewered dango to give them a slight char before drizzling the sauce on top. If you prefer a simple version, just pour the sauce directly onto the skewers.
Notes
- Consistency of Dough Make sure to mix the tofu and rice flour thoroughly to avoid any lumps in your dough. If it’s too sticky, you can add a little more rice flour, but don’t make it too dry!
- Boiling Be sure to cook the rice balls long enough for them to float to the top of the boiling water; this ensures they are fully cooked.
- Slurry Care When making the sauce, be sure to add the corn starch slurry slowly to avoid lumps. Stir constantly to achieve a smooth and glossy finish.
Serving Suggestions
Mitarashi Dango is perfect as a snack or dessert after a meal. Pair it with green tea or even a nice cold beverage for an extra refreshing experience. It’s also a great dish to share with friends while binge-watching your favorite anime series!
Fun Fact
Did you know that Mitarashi Dango is named after a famous Japanese shrine in Kyoto called the Mitarashi Shrine? The sauce is said to resemble the shiny surface of the sacred water at the shrine, and the dango represents the spirit of a perfect balance between sweet and savory!
Conclusion
This Mitarashi Dango recipe is a sweet, chewy, and fun-to-make treat that’s sure to bring a smile to anyone who loves anime and delicious food. With just a few ingredients and simple steps, you can create a snack that’s full of flavor and charm. Whether you’re celebrating a new anime episode or just enjoying something sweet, give this recipe a try you won’t regret it! Keep an eye out for more anime-inspired recipes coming soon, and as always, feel free to share your ideas in the comments below. Happy cooking!
