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1
Pour water into the dangoko (if you're mixing in the sugar, add it at this point).
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2
Mix it together with a wooden spatula, and knead with your hands.
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3
Knead until it's about the same consistency as your earlobes.
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4
Once you're done kneading, roll it up into balls (about 18 g each).
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5
Drop into boiling water.
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6
After the dango float up to the water's surface, simmer them for five more minutes.
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7
When done, transfer them to cold water to let them cool down.
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8
Once cooled, drain, and poke through with a skewer.
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9
To make the mitarashi sauce, add the caster sugar and katakuriko into a pot, and mix until even.
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10
Add water to dissolve, then add the soy sauce.
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11
Heat and simmer until the mixture becomes thick and transparent.
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12
Toast the dango lightly over a grilling rack.
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13
This step is optional.
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14
Serve with lots of mitarashi sauce, and enjoy!
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15
Sesame Dango: Add lots of ground sesame seeds into the mitarashi sauce, and it's done!
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16
Kinako: Combine equal amounts of kinako and caster sugar and coat the dango with the mixture.
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17
Adjust the sweetness to suit your taste.
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18
Koshi-An: Add sugar to powdered koshi-an, and adjust to your preferred consistency by adding hot water.
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19
Serve the dango with plenty of this powdered koshi-an, and enjoy!
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20
Edamame Paste: Mash some boiled edamame, and combine with caster sugar to make edamame paste.
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21
Serve the dango with plenty of this edamame paste, and enjoy!
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22
Yomogi and Tsubuan: Serve the yomogi dango with lots of tsubu-an and enjoy!
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23
Please refer to this recipe for tsubu-an -.
