How to make Mitarashi dangoHow to make Mitarashi dango in Reviews & Guides More Like This
200 g of rice flour
200 ml of hot water
100 ml water
2 1/2 tbsp soy sauce
1 tbsp corn starch
1.) Mix the rice flour and water together.
2.) Knead till dough is as tough as your earlobe.
3.) Fill a pan with water and heat up.
4.) Rip off bite sized pieces of the dough and steam them for 25 minutes
5.) Throw the balls into a bowl and mush together with a wetted wooden spoon.
6.) Knead the dough
7.) Roll out dough into a long stick shape.
8.) With a wetted knife, cut bite sized pieces off.
9.) roll the pieces into balls.
10.) wet skewers and apply an even amount of dumplings to each.
11.) pour sauce over dumplings and enjoy.
1.) Mix all the ingredients in a sauce pan.
2.) Simmer till thickened.
3.) Pour over dangos.
How to make yakitori chickenHow to make yakitori chicken in Reviews & Guides More Like This
2 chicken breasts, cut into about 3/4 inch pieces
1 negi, cut into about 3/4 inch pieces
Bamboo skewers (soaked in water to prevent burning)
For tare sauce (makes about 1/2 cup):
5 Tbsp soy sauce
5 Tbsp mirin
3 Tbsp sake
1 1/2 - 2 Tbsp of sugar *adjust the amount to your preference
A slice of ginger (optional)
Mix sugar, sake, mirin, and soy sauce in a sauce pan and stir well.
Put a slice of fresh ginger, if preferred.
Bring to a boil on high heat and turn down the heat to low and simmer until slightly thickened.
Stop the heat and set aside.
Thread chicken and negi on skewers alternatively.
Grill the skewered chicken and negi over hot coals until the surface of chicken turns white.
Brush the skewered chicken and negi with the sauce.
Grill until cooked through, brushing the sauce a couple of times.