Yep, this is another “anime girl” recipe… because once again, I am suffering from homesickness for Japan.
You see, when I was a little girl in Tokyo, my parents would buy these kushi dango (skewered dumplings) drowning in sweet, shoyu (soy sauce) sauce… it was one of my favorite snacks!
So I was deeee-lighted to find them in a Japanese store across town! It was love at first taste for my JRoc… but therein lay the problem… the store was across town.
Well, distance may make the heart grow fonder, but it really makes the taste buds grumpy. Especially mine… so boy, was I glad to find several kushi dango recipes for me to play with… including recipes for the sweet shoyu sauce! Now, we can have these scrumptious little dumplings whenever we want!
All it calls for are simple ingredients such as water, mochiko, flour, sugar, and soy sauce…
… and it’s super easy to make! And the taste… OMG… just like the yummies in Japan!
(… yes, one skewer is missing… still don’t know how the dango ended up in my tummy… hahaha)
Enjoy!
Ingredients
Dango (rice dumplings)
- 1 1/3 cup glutinous-rice flour I used mochiko
- 3/4 cup warm water
Sweet shoyu sauce
- 1 & 3/4 cup water
- 1/2 cup sugar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons cornstarch or flour
Instructions
Make the dango
- Put rice flour (or mochiko) in a bowl and add warm water.
- Mix well and knead the dough.
- Make small round dumplings (around 1 inch big).
- Drop balls in boiling water and boil for about fifteen minutes.
- Take dumplings out of water, cool, and skewer them to bamboo sticks. (3-4 dumplings each stick.)
Make the sweet shoyu sauce
- Mix water, sugar, and soy sauce in a pan over medium heat.
- Bring it to a boil and slowly add flour and mix quickly.
- Pour shoyu sauce generously over dango on skewers and let it sit for 20 minutes.
- Enjoy!
I’m going to attempt to make these, I’m really happy I found a recipe for dango without tofu, it’s pretty expensive where I am.
Wow – I’ve never even heard of dango with tofu! Let me know how these turn out for you, Karma-chan!
Hi Carmen. I need to make these for my son’s class project. How do you store them once they’re done? I will be making them the night before to take to school the next day. Thank you!
Hi Stephanie!
I keep the dangos (on skewers with sauces poured over them) in a huge covered container in the fridge 🙂 It so good chilled too! I hope you and your son enjoy making them!!! 🙂
OH MY GOSH!! Thank you so much I saw these in the fight scene from charolette and I thought Yuu looked so cool! I know it’s stupid but I saw these in an asian market and recognized them. Let’s just say I spent half an hour trying to figure out if they really were dango because I only saw “rice cake.” Thanks ^^