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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mitarashi (sweet soy sauce) syrup for dango dumplings. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings is something that I have loved my entire life. They are nice and they look wonderful.

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. Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze.

To get started with this particular recipe, we must prepare a few ingredients. You can cook mitarashi (sweet soy sauce) syrup for dango dumplings using 7 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings:
  1. Take 50 ml Soy sauce
  2. Take 50 ml Mirin
  3. Take 100 ml ◎ Water
  4. Get 100 grams Sugar
  5. Make ready 2 to 3 tablespoons ◆ Katakuriko
  6. Prepare 6 tbsp ◆ Water
  7. Get 1 katakuriko and water 1:2 Katakuriko slurry

It goes perfectly with the bland, slightly chewy dango or dumplings. (Dango is the name. 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. Add all soy sauce glaze ingredients into a small pot.

Instructions to make Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings:
  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 don't 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, it's done
  5. With 2 tablespoons of katakuriko. It's a bit thick, but still smooth.
  6. With 3 tablespoons of katakuriko. It's 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
  9. 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.
  10. 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.
  11. Cool before packing in styrofoam containers, which tend to melt easily from heat.
  12. 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.

Do not forget to give it about five minutes for it to thaw before serving. Add all soy sauce glaze ingredients into a small pot. Cook the mixture over low heat and stir continuously until the sauce thickens. 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.

So that’s going to wrap it up with this special food mitarashi (sweet soy sauce) syrup for dango dumplings recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!