Steps to Make Quick Steamed and Delicious Basic White Dango

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Steamed and Delicious Basic White Dango. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Steamed and Delicious Basic White Dango, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed and Delicious Basic White Dango delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Steamed and Delicious Basic White Dango is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Steamed and Delicious Basic White Dango using 2 ingredients and 10 steps. Here is how you cook that.

This was passed down by my mother. The amount of the joshinko flour and the boiling water listed is just a guide. The amount will change depending on the season or the flour which are from different companies. Adjust the amount and try to make the dango dough soft as an earlobe. Dango tends to be harder after some time, but it will be soft again as freshly steamed when you reheat in a microwave. Recipe by umemodoki

Ingredients and spices that need to be Make ready to make Steamed and Delicious Basic White Dango:

1. 150 grams Joshinko flour
2. 180 ml Boiling water

Instructions to make to make Steamed and Delicious Basic White Dango

1. Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula. When the dough has slightly cool down, knead with your hands. The best softness is to make it soft as an earlobe.
2. Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
3. With moisten hands form into balls. It will be difficult to shape the pieces round if you use too much water.
4. Line the steamer filled with boiling water with wet kitchen towel ( a big one ). Line the dango in the steamer leaving some space in between each other.
5. Cover the dango loosely with the kitchen towel. Cover the steamer with a lid and steam on high for 10 minutes.
6. After steaming, quickly fan the dango with a fan to let them become shiny.
7. Wet your hands while lining them leaving space in between, and let them cool down.
8. Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako. The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
9. When making mitarashi-dango, divide the dango dough into 16 pieces. https://cookpad.com/us/recipes/153035-mitarashi-dango
10. I made the dango for the autumnal equinox and offered them to our ancestors.

While this is by no means the end all be guide to cooking fast and simple lunches it's very good food for thought. The expectation is that this will get your creative juices flowing so that you are able to prepare wonderful lunches for your family without needing to accomplish too horribly much heavy cooking through the practice.

So that is going to wrap it up for this special food Recipe of Ultimate Steamed and Delicious Basic White Dango. Thanks so much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!