"konnichiwa"
welcome to furi furi kitchen today Muu-Muu is going to make mitarasi dango
mitarashi dango is a traditional Japanese sweet soft and chewy glutinous rice flour dumplings that
are skewered on a bamboo stick and coated with the delicious sweet soy sauce glaze
these little dumplings are called "dango" and usually made with a mixture of a couple of
different types of rice flour and water but Muu-Muu uses tofu instead of water this
tofu method gives dango a lovely soft texture and it's simpler to make them
ok let's get started
in a bowl place 130 to shiratamako flour and 150 grams of silken or soft tofu
if it's difficult to get shiratamako flour you can also use glutinous rice flour
i personally much prefer to use shiratamako flour because it gives a more springy texture
mix and knead the dough with your hand until smooth the dough texture should feel soft
in japan we describe this as soft like the earlobe i'm sure it sounds weird to you but
this is quite a useful description so check your earlobe for the right tenderness of the dough
if necessary add some shiratamako flour or water to adjust the texture
shape the dough into nice smooth little round balls
Muu-Muu made 24 equal sized balls
bring a large pot of water to the boil add the balls into the pot stirring occasionally
the balls will float on the surface once they are cooked then continue to cook an additional 1 to
2 minutes scoop the balls and put them in the iced water let them cool completely
and the dango is ready
meanwhile we're gonna make the sweet soy sauce glaze
in a small saucepan place two tablespoons of soy sauce two tablespoons of mirin 4 tablespoons of sugar
1 tablespoon corn flour or potato starch 120 milliliters of water
and the mix turn the heat on to medium low stirring constantly with a spatula
cook until the sauce becomes thick then remove from the heat
drain the tangle on a cream cloth
skewer four pieces onto a bamboo stick i recommend to soak the bamboo sticks
in water 20 minutes before use to prevent them from burning during grilling process
repeat this with the rest of the dango
now let's grill the dango
you can use a non-stick flying pan grill or blow torch to make the tango surface slightly burnt
Muu-Muu is using a disposable instant barbecue grill to adding a nice charred flavour for the dango
it's hailing outside now the neighbors might think she's crazy
but Muu-Muu doesn't care she just wants to eat yummy dango so nothing can stop her
after the dango are nicely toasted brush or pour the sweet soy sauce glaze on them
Muu-Muu how does it taste?
okay Muu-Muu said she loves the nice springy chewy texture and the sweet and the slightly
salty soy sauce glaze is so yummy it's like the Japanese version of salted caramel sauce
it makes her feel bouncy and happy
thank you for watching furi furi kitchen "arigato"
if you enjoyed this video please give it a like and subscribe and see you next time bye bye "matane"