Kushi Dango

Kushi Dango

Dango on skewers are always sold at spring/summer festivals and moon viewing parties in Japan.

INGREDIENTS:


 * 1 1/3 cup joshinko or mochiko (rice flour)
 * 3/4 cup warm water


 * For Sauce:
 * 2/3 cup water
 * 1/2 cup sugar
 * 2 1/2 tbsps soy sauce
 * 1 1/2 tbsp katakuriko (dogtooth violet starch) /cornstarch
 * 1 1/2 tbsp water


 * Bamboo skewers

PREPARATION: Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 min. Cool the dumplings and skewer 3-4 in bamboo sticks. You can also microwave on high for 7 minutes (you might want to put them in a microwave safe flat pan instead of shaping them into dumplings before cooking, you can shape them afterwards, especially if you want to fill them with an [azuki bean paste] or frozen rounds of peanut butter.)

Mix water, sugar, and soy sauce in a pan and put it on medium heat. Mix the water and katakuriko starch in a cup and set aside. When the sauce boils, add the starch mixture and mix quickly. Slightly grill the skewered dumplings and brush the sauce over them.


 * Makes 4 servings.

Contributed by:

 * Catsrecipes Y-Group