Smooth and Delicious Chewy Dango

1. 1

   Mix the rice dumpling flour and shiratama flour together.

2. 2

   Add water, and knead until it is about as soft as an earlobe.

3. 3

   Stretch it out with a rolling pin, cut into approximate sizes, and roll into balls.

4. 4

   Boil the balls for the amount of time indicates on the package.

5. 5

   When removing the rice dumplings from the pot, you can make them more gooey by cooking in ice water.

6. 6

   Lastly, drain the water and cover with your favorite sauce along with kinako soy flour, and enjoy the rice dumplings.

7. 7

   You're finished!

8. 8

   Mitarashi sauce.

9. 9

   You can brown the rice dumplings on an electric grill as well.

10. 10

    I buy this for about a euro at an Asian shop.

11. 11

    = Shiratamako.

12. 12

    = Joshinko

* Per serving · 4 servings · Values may vary.

No additional tips available.