Dango
5 servings
30 minutes
Dango is a traditional Japanese treat consisting of tender rice balls on a skewer soaked in a fragrant sauce. Its roots go back centuries when dango was not only a sweet snack but also part of religious ceremonies. The delicate texture with slight elasticity makes each bite enjoyable, while the soy sauce with sugar adds balance between sweet and salty flavors. Dango is often served at celebrations and festivals, symbolizing unity and harmony. This versatile dish can be enjoyed as a standalone dessert, savoring the softness of rice, or paired with green tea for an authentic Japanese experience.
1
Heat 200 ml of water, but do not boil. Add rice flour to the water and mix.
- Water: 400 ml
- Rice flour: 400 g
2
Form small balls (the size of a walnut) from the given test.
3
Steam the balls for 15 minutes
4
Making the sauce. Mix soy sauce, 200 ml of water, sugar, and starch. Cook this mixture until thickened, stirring constantly, but do not boil.
- Soy sauce: 100 ml
- Water: 400 ml
- Sugar: 200 g
- Starch: 4 tablespoons
5
Put the prepared balls on wooden skewers, then drizzle with sauce. It can be served at the table.
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