Basic Ingredients
- Rice flour (Shiratamako or Joshinko):** 200 grams
- Warm water: 150-200 milliliters
- Sugar: 50 grams (optional, depending on your preference)
- Sweet soy sauce (for mitarashi dango)
- Soy sauce: 2 tablespoons
- Sugar: 2 tablespoons
- Water: 2 tablespoons
- Cornstarch: 1 teaspoon (dissolved in 1 tablespoon of water)
Optional Ingredients
- Food coloring: Red and green, for traditional hanami dango
- Red bean paste (anko): For topping
- Kinako (roasted soybean flour): For coating
Preparation
Step 1: Preparing the Dough
1. Mix the flour and water: In a large bowl, combine the rice flour with warm water. Start with 150 milliliters of water and add more if needed to achieve a dough that is smooth and slightly sticky but not too wet.
2. Knead the dough: Knead the mixture until it becomes smooth and pliable. This usually takes about 5-10 minutes.
3. Divide the dough: If making hanami dango, divide the dough into three equal parts. Add a few drops of red food coloring to one part and green food coloring to another, leaving the third part white. Knead each section until the color is evenly distributed.
Step 2: Shaping the Dango
1. Roll into balls: Take small portions of the dough and roll them into balls about the size of a marble (approximately 2-3 centimeters in diameter).
2. Boil the dango: Bring a pot of water to a boil. Gently drop the dango balls into the boiling water. Once they float to the surface, let them cook for an additional 2-3 minutes.
3. Cool in ice water: Transfer the cooked dango to a bowl of ice water to cool. This helps them become firm and chewy.
Step 3: Assembling and Serving
1. Skewer the dango: Thread the dango balls onto bamboo skewers, typically three to four per skewer.
2. Prepare the sweet soy sauce (if making mitarashi dango): In a small saucepan, combine soy sauce, sugar, and water. Bring to a simmer, then add the cornstarch slurry to thicken the sauce. Stir continuously until the sauce is glossy and thick.
3. Serve: Drizzle the sweet soy sauce over the dango skewers or serve them with red bean paste or kinako if preferred.
Tips for Perfect Dango
1. Consistency of the dough: Ensure the dough is neither too wet nor too dry. It should be smooth and slightly sticky.
2. Coloring the dough: Use gel food coloring for vibrant colors without altering the dough's consistency.
3. Boiling the dango: Do not overcrowd the pot. Cook in batches if necessary to ensure even cooking.
4. Cooling process: Cooling in ice water is crucial for the right texture.
Variations
Hanami Dango
Colors: Traditionally pink, white, and green, representing cherry blossoms, purity, and new growth.
Flavoring: Use matcha powder for green and strawberry or sakura essence for pink.
Mitarashi Dango
Sauce: Sweet soy sauce glaze, as detailed in the preparation section.
Serving: Best served warm with the sauce drizzled over.
Anko Dango
Topping: Sweet red bean paste (anko) placed on top of each dango ball.
Flavor: The combination of chewy dango and sweet, smooth anko is delightful.
Kinako Dango
Coating: Roll the dango in kinako (roasted soybean flour) mixed with a bit of sugar.
Taste: This gives the dango a nutty, slightly sweet flavor.
Calorie Information
The calorie content of dango can vary based on the ingredients and toppings used. On average, a single skewer of plain dango (three balls) contains approximately:
- Calories: 150-200 kcal
- Carbohydrates: 35-40 grams
- Protein: 2-3 grams
- Fat: 0.5-1 gram
Adding toppings like sweet soy sauce, anko, or kinako will increase the calorie count accordingly.
Conclusion
Dango is a versatile and delightful Japanese treat that can be enjoyed in various flavors and styles. Whether you prefer the traditional hanami dango, the savory-sweet mitarashi dango, or the rich anko dango, there's a variation to suit every palate. With a few simple ingredients and some careful preparation, you can create this beloved snack at home. Enjoy the process of making and savoring dango, and don't hesitate to experiment with different toppings and flavorings to find your favorite combination.
