A Limited Dango Experience
I watch a lot of Anime ranging from the supernatural, adventure, historical or the slice of life kind. In most of these animation series a certain Japanese food, aside from onigiri and curry pan, is always present. Yes, the very obvious answer is DANGO. In fact in the anime Clannad it was even made into am ED.
Maki of the renowned justhungry.com described it as a traditional sweet treat. I’m personaly intrigued by the dango featured in Naruto. Although of course I’d rather head to Ichiraku Ramen for now let me juct focus on dango. The dango in Naruto is usually has a light shade of green (matcha) or a slightly darker shade of red (azuki bean paste). It is accampanied by a small tea cup like container of sauce. Mitarashi Anko, one of the teachers in Naruto is usually seen enjoying sticks of dango. It seems special because even Sasuke’s older brother went to the dango place before meeting with his former comrades. I’m sure Naruto fans all over the world understands what I’m trying to say.
Since its highly unlikely for me to obtain Joushinko or Johshinko (made from regular Japanese rice (uruchi-mai) AND Shiratamako (is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch) WHICH are the basic ingredients for dango I decided to use our local glutinous rice.
It was mentioned in justhungry.com that rice flour is acceptable but I wasn’t sure what kind of rice flour must be used.
My borther and I agreed that there’s a possibility that the flavour and texture will change. However since we both do not have a first hand experience eating an authentic dango we cannot tell for sure how different it is.
Although, for some reason I believe that the consistency is closer to the traditional Japanese dango.
My Local Dango
adapted from justhungry.com
dango:
1 1/2 cup ground glutninous rice
1 tbsp cornstarch
3/4 cup (more or less) cold water
1 pot boiling water
sauce:
1/4 cup very dark course sugar
1/2 cup water
1 tbsp cornstarch (dissolved in the 1/2 c water)
4 tbsp soy sauce
1 piece star anise
equipment neded:
a pot for boiling water
slotted spoon
bowl of cold water (to cool dumnplings)
grill pan
sauce pan for the sauce
bamboo skewers
procedure:
1. Mix together the glutinous rice flour and water. The liquid and rice flour separates at first but once you mix it thoroughly it will form a soft dough that is soft and dry to the touch.
2. Form into small balls the size as a regular starwberry only well, very much circular. This recipe yields 25 pieces.
3. Boil water in the pot adding a teaspoon of salt. Add the dumplings a few at a time. Once cooked the dumplings will float. Cook for 3 minutes more then scoop out with the slotted spoon. immediately dunk into the bowl of cold water. Repeat procedure with the rest of the dumplings.
4. Put the dumplings into a skewer, 2 or 3 or 4 per skewer. Pierce the dumplingg in the middle. Yes, you can do it. My 7 year old assistant was able to so have faith. Set aside.
5. Make the sauce. Combine all ingredients in a saucepan and bring to a boil. Stirring constantly until it has thickened.
6. Grill the skewered dumpling on a grill pan. Do not oil the grill pan. Just grill it as it is until black burn marks appear.
7. Pour sauce over grilled dumplings. Serve and eat right away.
I’m thankful for my brattinella assistant Dian.
Here she is as she demanded.
