I was thinking about trying to learn how to cook something that wasn't so Western, so I decided to aim for Asian food, and this is what I decided on! Dango drizzled in chocolate sauce! It's a common Japanese dessert! And there are many, many different kinds of dango. I just decided to improvise by using liquid chocolate.
The type of dango that's in this picture is called "hanami dango", which is usually made in the Sakura-viewing season. I dunno when that is, but oh well. XD The pink and green dango are just for looks. They don't taste any different, so you may as well not even bother to try to make it.
INGREDIENTS: 200g or 200mL of Rice Flour (you can get this at international or Asian supermarkets) 200mL Hot Water
MATERIALS: Spoon Large Mixing Bowl Skewers Pot with a top Small Glass Cereal Bowl Small Glass Plate Sharp Knife
COOKING: 1: Mix the rice flour and the hot water together in a large mixing bowl, and mix with a wet spoon. If the dough becomes cool enough to touch, you can use your hands to blend the water and the flour together until you get a big dough ball. 2: Create a steamer for the dango. First, place a pot onto the stove. Then, place the small glass cereal bowl upsidedown in the centre of the pot. Then pour in water into the pot and around the bowl (it should look like a little island). After that, put that small glass plate rightsideup ontop of the upsidedown bowl. Finally, tear the dango dough into bite-sized pieces, put them onto the plate, put the potlid on, and turn the heat onto MEDIUM. Steam for 20 to 25 minutes or until dango pieces turn slightly yellow and become firmer. 3: After dango pieces turn slightly yellow and become firmer, remove them from the plate and place them into a large mixing bowl. Careful! They're going to be very hot! 4: Mix the steamed dango dough pieces back into a single blob of dango dough with a wet spoon. Once the dough becomes cool enough to touch, use your hands to blend the pieces together thoroughly. Make sure you lightly wet your hands often to prevent the dough from sticking. 5: Roll the dango dough into a long snake and cut it into bite-sized pieces. 6: Roll each bite-sized piece into a ball and stick them onto a wet skewer. 7: Now you have dango! It doesn't matter how many are on a stick, and you can dress them up with sauces to make them taste better, since dango without any sauce tastes really bland. XD I'll show you how to make two difference sauces.
MITARASHI SAUCE[b/] This was the sauce that came with the recipe that I originally learned, but I have personally never tried it.
1: Mix 100mL of water, 2.5 tbsp of soy sauce, 70g of sugar, and 1 tbsp of corn starch into a pot on a stove. 2: Simmer over MEDIUM or MEDIUM-LOW heat. Stir until the mix is as thick as warm maple syrup. 3: Drizzle the mitarashi sauce onto the dango and eat while dango and sauce are hot!
[b]CHOCOLATE SAUCE[b/] This was the sauce that I came-up with by myself. ^^ It's really good!
1: Mix 5 oz. of chocolate chips, 1/8 cup of milk, and one tsp of vanilla extract into a pot on a stove. 2: Heat over LOW or MEDIUM-LOW heat and stir with a spon until chocolate chips are COMPLETELY melted and encorperated into the milk. 3: Drizzle the chocolate sauce onto the dango and eat while dango and sauce are hot!
[b]IMPORTANT INFORMATION: SPECIAL DIETS - This dish is vegetarian, as it contains no meat, fish, or poultry. This dish is also vegan, as it contains no dairy and eggs; however, the chocolate sauce is NOT vegan, as it contains milk. ALLERGIES - This dish does not contain eggs, wheat, or milk. The chocolate sauce does contain, at least, milk. COOKING SAFETY - Be careful around hot dango. When they're in the steamer, they're extremely hot and can cause burns! If you want to check on them while they're in the steamer, just lift the lid up and look to see if they've turned slightly yellow.
This is the second bento that I have ever made! On the top tier (bottom) I have steamed white rice and miso chicken. On the second tier (top) are eggs in treasure bags with carrots and a side of soy sauce!