Friday, February 22, 2008


MITARASHI DANGO


In a comment to a few-days-ago post about dango with a radical black sesame addition to the traditional brown sugar/shoyu sauce, Val asked where was the recipe?

Knowing how kindly (and comparatively healthily) addictive dango can be, I herewith offer links to some selected recipes.
An "easy" recipe
Another recipe that looks easier
Mitarashi Dango/Rice Dumpling with Teriyaki Sauce

Mitarashi dango (the specific name for these) are good at any time of year (kids LOVE them!), whether standardly quick stovetop broiled on skewers and served with the traditional sauce as above, or slow-broiled on skewers around embers as at right (the dango are often festively colored in pink, green and white), before brushing/spooning on toppings left to the imagination.

You can also just put a few of them in a nice little bowl, top them with black sesame sauce (add ground black sesame to the brown sugar/shoyu sauce) and feel no shame at the mini-gluttony that ensues.

4 comments:

Pam said...

Oohh! You're killing me!
We used to go to Kyoto for hatsumode at Shimogamo Jinja and then head over to Kamo Mitarashi Chaya for the dango. I went more for the dango than the hatsumode part.

Bob Brady said...

Sorry about that, Pam...
But there are the recipes, if the tremors of dango withdrawal don't interfere...

Anonymous said...

Looks brilliant fun, will give it a roll!

Thanks,
Wembley

Bob Brady said...

Wembley, good luck, hope it turns out well...