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Recipe: Yummy Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings

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Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings. Mitarashi dango, however, are my absolute favorite traditional sweet. They are not really that sweet really – that shiny caramel colored sauce (which is called mitarashi sauce) is sweet and savory at the same time. It goes perfectly with the bland, slightly chewy dango or dumplings. (Dango is the name.

Japanese Making Japanese Dessert, Dumplings Called Mitarashi Dango. Chewy, sweet and filled with umami flavour, mitarashi dango are another reason for you to love the spring. Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. You can have Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings using 7 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings

  1. You need 50 ml of Soy sauce.
  2. You need 50 ml of Mirin.
  3. You need 100 ml of ◎ Water.
  4. Prepare 100 grams of Sugar.
  5. You need 2 of to 3 tablespoons ◆ Katakuriko.
  6. You need 6 tbsp of ◆ Water.
  7. You need 1 of katakuriko and water 1:2 Katakuriko slurry.

The dumplings are skewered on a bamboo stick and enjoyed all year round. Typically, there are three to five dumplings (traditionally five) on a skewer and covered with a sweet soy sauce glaze. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings.

Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings step by step

  1. Combine soy sauce, mirin, ◎ water, and sugar in a pot over low heat, and bring to a boil..
  2. Once large bubbles rise to the surface, turn off the heat and gradually introduce the katakuriko slurry. Mix well as you add it in, and don't dump it all at once..
  3. When you first add the katakuriko dissolved in water, the mixture will be cloudy, so cook and stir over low heat until it becomes clear..
  4. When the syrup is clear, it's done.
  5. With 2 tablespoons of katakuriko. It's a bit thick, but still smooth..
  6. With 3 tablespoons of katakuriko. It's quite thick, but if you plan to bring the dumplings as gifts, this consistency is better..
  7. Here are hints to make delicious dumplings!!.
  8. . These are soft and chewy, delicious dumplings. https://cookpad.com/us/recipes/149401-smooth-and-delicious-chewy-dango.
  9. On the dumpling flour package it says to brown the balls on a gas stove, but what if you have an induction stovetop?! See Step 10..
  10. Put the balls in a nonstick pan without oil, and fry over low heat, rolling them around, until they are brown, as in the photos in 9 & 10..
  11. Cool before packing in styrofoam containers, which tend to melt easily from heat..
  12. Store leftover syrup in the refrigerator or freezer. You can use the syrup for other sauces, or for simmered dishes. The styrofoam container in the photo is from Germany..

These kushi dangos are coated with a sweet soy sauce are called mitarashi. Pour the sauce generously over the dumplings. I used British Golden Syrup this time, it has a stickiness that's ideal for making such sauces. It is characterized by its glassy glaze and burnt fragrance. Easy recipe including sweet soy sauce recipe.

Recipe: Yummy Mitarashi (Sweet Soy Sauce) Syrup for Dango Dumplings

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