Snack
Sweet and Salty Dango Skewers
40 minServes 4Nutri-Score C€
C
40 min
40 minSweet and Salty Dango Skewers
recipe by
Lisa Kitahara | 北原リサ
@okonomikitchen
6 recipes
19 imports
0 cooked
what you need
Ingredients
glutinous rice flourPantry200 g
silken tofu (drained)Fresh150 g
waterOther60 ml
soy saucePantry30 ml
sugarPantry30 g- mirinPantry20 ml
- cornstarchPantry5 g
- water (for the sauce)Other30 ml
per serving
Nutrition
207kcal
- Carbs
- 44 g
- Proteins
- 5 g
- Fat
- 2 g
what you’ll use
Tools
Mixing bowl
Saucepan
Skewer ×8- Stockpot
step by step
Method
- Step 1
Make the dango dough
- Mix the glutinous rice flour with the silken tofu and water until a smooth, soft dough forms.
- Knead briefly until the dough is no longer sticky.
- Step 2
Shape the dango
- Roll the dough into small equal balls.
- Thread the balls onto skewers, leaving a little space between them.
- Step 3
Cook the dango
- Bring a pot of water to a boil and cook the skewers until the dango float and turn glossy.
- Transfer to a plate.
- Step 4
Make the sweet and salty sauce
- Combine the soy sauce, sugar, mirin, cornstarch and water in a saucepan.
- Heat while stirring until the sauce thickens and becomes glossy.
- Step 5
Coat and serve
- Brush or dip the dango in the warm sauce.
- Serve immediately.