Recipe: Delicious Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings

Recipe: Delicious Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings Delicious, fresh and tasty.

Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dangos are coated with a sweet soy sauce are called mitarashi.

Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze.

Add all soy sauce glaze ingredients into a small pot.

Cook the mixture over low heat and stir continuously until the sauce thickens.

You can have Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings using 7 ingredients and 12 steps. Here is how you cook that.

Ingredients of Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings

1. Prepare 50 ml of Soy sauce.

2. It’s 50 ml of Mirin.

3. It’s 100 ml of ◎ Water.

4. Prepare 100 grams of Sugar.

5. You need 2 of to 3 tablespoons ◆ Katakuriko.

6. Prepare 6 tbsp of ◆ Water.

7. It’s 1 of katakuriko and water 1:2 Katakuriko slurry.

Brush the dumplings with the soy sauce glaze.

Using a toothpick, add the black sesame seeds as eyes and the cut-out nori sheet noses and mouths onto the.

Mitarashi dango, however, are my absolute favorite traditional sweet.

They are not really that sweet really - that shiny caramel colored sauce (which is called mitarashi sauce) is sweet and savory at the same time.

Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings step by step

1. Combine soy sauce, mirin, ◎ water, and sugar in a pot over low heat, and bring to a boil..

2. Once large bubbles rise to the surface, turn off the heat and gradually introduce the katakuriko slurry. Mix well as you add it in, and dont dump it all at once..

3. When you first add the katakuriko dissolved in water, the mixture will be cloudy, so cook and stir over low heat until it becomes clear..

4. When the syrup is clear, its done.

5. With 2 tablespoons of katakuriko. Its a bit thick, but still smooth..

6. With 3 tablespoons of katakuriko. Its quite thick, but if you plan to bring the dumplings as gifts, this consistency is better..

7. Here are hints to make delicious dumplings!!.

8. . These are soft and chewy, delicious dumplings.

https://cookpad.com/us/recipes/149401-smooth-and-delicious-chewy-dango.

1. On the dumpling flour package it says to brown the balls on a gas stove, but what if you have an induction stovetop?! See Step 10..

2. Put the balls in a nonstick pan without oil, and fry over low heat, rolling them around, until they are brown, as in the photos in 9 & 10..

3. Cool before packing in styrofoam containers, which tend to melt easily from heat..

4. Store leftover syrup in the refrigerator or freezer. You can use the syrup for other sauces, or for simmered dishes. The styrofoam container in the photo is from Germany..

It goes perfectly with the bland, slightly chewy dango or dumplings.

This way you will end up with more chewy and tastier dumplings.

Do not forget to give it about five minutes for it to thaw before serving.

I made this for the birthday party of a friend who loves sweets.

Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet).