How’s your week so far? It’s Mrs. Wada back on duty again. Here’s my another challenge in making Japanese sweets. This time I’m going to share a simple and easy to make Japanese sweets called mitarashi dango. There are many variations of dango sweets in Japan. For mitarashi dango, it’s basically a dango on stick grilled and coated with thick sweet and soy sauce glaze.
I think this is one of the Japanese sweets that you can easily find in supermarkets and often I see this in tourist spots also.
Mitarashi Dango Ingredients
For the dango
100 grams of glutinous rice flour
100 ml of water
For the glaze
50 ml of water
2 1/2 tsps of soy sauce
2 tbsps of sugar or honey
1 1/2 tsps of potato starch flour (or you can use cornstarch flour)
Steps for making dango balls.
Add water to the glutinous rice flour little by little.
Knead until it’s smooth and soft (as soft as your ear, as usually describe in Japanese recipes :D).
Divide the dough equally into 6 pieces (or in a bite-size) and shape it into balls.
Boil water in a pot and drop the balls into it one by one.
When it floats, scoop out and transfer into a bowl of iced water.
Drain off the water from the dango balls and skewer it into a stick.
Then roast it in a grill or a toaster, for aroma and a little crispy texture outside. I used fish grill this time. Set it aside.
For another variation of dango, you can use honey and kinako (roasted whole soy bean powder) or anko paste as topping.
Midarashi Dango of Takayama City, Gifu
During our visit in Takayama, we had midarashi dango. Yes, that’s right. They call it miDArashi dango there. What’s the difference? Well, unlike the usual mitarashi dango, it’s not sweet. It’s dipped into soy sauce and although it’s roasted very well, it remains soft and mochi-mochi.
Yatsuhashi (八つ橋) – when I think of souvenir from Kyoto, it’s the first thing that comes to my mind. I remembered I ate a lot of yatsuhashi samples during my first visit in Kyoto (Actually, every time I visit Kyoto…). From the classic matcha to strawberry flavor, you can find many variations. I particularly like the black sesame seeds flavor yatsuhashi. As I said before, I would like to try to make more Japanese sweets this year. So this time, I tried making yatsuhashi. Surprisingly, it only requires few ingredients and it’s easy to make. Let’s get ready and here’s how to make your very own yatsuhashi!
– 100 grams of non-glutinous rice flour (same flour to make dango)
– 50 grams (or less) of sugar
– 130 ml of lukewarm water
– 20 grams of kinako (roasted whole soybean powder)
– 5 grams of sugar
– cinnamon (as much as you like)
– red bean paste
Mix the ingredients for dough and coating in separate bowls.
Add water to dough mixture and mix well.
Cover the bowl with plastic wrapper and microwave for 2 minutes in 600 watts.
Take it out and mix using a spatula.
Microwave it once again for 1 minute and 40 seconds in the same watts.
Again take it out and mix until it gets glossy.
Lay down a plastic wrapper on the table and spread some coating mixture.
Transfer the dough on top of the plastic wrapper and spread some coating mixture on top of it.
Spread the dough thinly and evenly using a rolling pin. As much as possible, shape it into a square.
Then, cut it into a desired size of square shape.
Get a small amount of red bean paste and place in the middle of the square dough. Don’t put to much red bean paste otherwise it will be difficult to fold it. Now, fold it to make a triangle shape.
Seal the sides by pressing lightly and we’re done!
Aside from the usual red bean paste, you can also use different fillings. For example, strawberry jam, chocolate, sesame seeds paste or maybe peanut butter? Hm, not sure if that would go well with cinnamon and kinako though.
Overall, it was easy to make. Maybe it took me time in cutting out the dough because of the desire to make a perfect squares. I still can’t believe I was able to make this one. The outcome isn’t that bad, don’t you think? Next time, I’ll try to make it with my favorite black sesame seed filling.
Oh by the way, don’t waste those offcuts. Me, I just rolled it. I like it as it is even without any filling. Actually, you can even find no-filling yatsuhashi sheets at supermarkets.
What’s your favorite yatsuhashi flavor? or Kyoto sweets? Have you tried making any Japanese sweets? Share with me your experience. Thanks for reading!