Tri-Colored Potato Dango (For Flower Viewing )

1. 1

   Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash.

2. 2

   Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together.

3. 3

   Mix the katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g).

4. 4

   Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each.

5. 5

   Roll the dough into dango-sized balls.

6. 6

   Each bowl should yield about 12-13 balls.

7. 7

   Skewer the dango balls.

8. 8

   These haven't been microwaved yet, so they may fall apart easily.

9. 9

   Skewer them while grasping them firmly in your hand.

10. 10

    Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done.

* Per serving · 4 servings · Values may vary.

No additional tips available.