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1
Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula.
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2
When the dough has slightly cool down, knead with your hands.
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3
The best softness is to make it soft as an earlobe.
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4
Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
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5
With moisten hands form into balls.
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6
It will be difficult to shape the pieces round if you use too much water.
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7
Line the steamer filled with boiling water with wet kitchen towel ( a big one ).
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8
Line the dango in the steamer leaving some space in between each other.
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9
Cover the dango loosely with the kitchen towel.
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10
Cover the steamer with a lid and steam on high for 10 minutes.
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11
After steaming, quickly fan the dango with a fan to let them become shiny.
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12
Wet your hands while lining them leaving space in between, and let them cool down.
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13
Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako.
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14
The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
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15
When making mitarashi-dango, divide the dango dough into 16 pieces.
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16
I made the dango for the autumnal equinox and offered them to our ancestors.
