Kushi Dango

Description

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

• Contributed by Catsrecipes Y-Group
• Makes 4 servings.

Ingredients

• 1⅓ cup joshinko or mochiko (sweet rice flour)
• ¾ cup warm water

Sauce

• ⅔ cup water
• ½ cup sugar
• 2½ tbsp soy sauce
• 1½ tbsp katakuriko (dogtooth violet starch) / cornstarch
• 1½ tbsp water
• bamboo skewers

Directions

1. Put rice flour in a bowl and add warm water.
2. Knead the dough well.
3. Make small round dumplings.
4. Place the dumplings in a steamer and steam them on high heat for 10 minutes.
5. Cool the dumplings and skewer 3-4 in bamboo sticks.
6. 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).
7. Mix water, sugar, and soy sauce in a pan and put it on medium heat.
8. Mix the water and katakuriko starch in a cup and set aside.
9. When the sauce boils, add the starch mixture and mix quickly.
10. Slightly grill the skewered dumplings and brush the sauce over them.