How to make Mitarashi Kushi Dango

By Ava Melville

Ingredients:

For Dumplings

• 1 1/3 cup joshinko (rice flour)• 3/4 cup hot water

For Mitarashi sauce

• 2/3 cup water• 1/2 cup sugar• 2 1/2 Tbsp soy sauce• 1 1/2 Tbsp katakuriko starch or cornstarch,

mixed with 1 1/2 Tbsp of water• You will also need bamboo skewers for the

dumplings

For the dumplings1. Put rice flour in a bowl2. Gradually pour hot water over the rice flour.3. Mix it using a spatula until combined.4. Knead the dough with hands until smooth.5. Divide the dough into small pieces and roll into small balls.6. Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.7. Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer

8. To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.

For sauce and finshing touches9. Bring to a boil on medium heat.10. Pour the katakuriko starch mixture in the sauce, stirring well.11. Bring to a boil again and stop the heat.12. Grill the skewered dumplings until slightly grill-marked.13. Brush mitarashi sauce over dumplings.

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