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Dango Made from Steamed Rice

Dango Made from Steamed Rice

This recipe transforms simple steamed rice into soft, chewy, mochi-like rice cakes. By mashing and cooking the steamed rice in a boiling water, it break down into a sticky, smooth dough that resembles traditional mochi in texture. Perfect as a base for both sweet or savory toppings, these rice cakes make a quick and satisfying treat. Kinako (roasted soybean powder) and sugar is the simplest topping for skewered Dango, but you can also use sweet red bean paste (Anko) or Mitarashi sauce. For a toasty flavor, try searing the cakes in a frying pan. No special tools or ingredients are required, making this an easy way to enjoy the taste and texture of homemade mochi using just cooked rice. Hope you give it a try!

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Mitarashi Dango Recipe

Mitarashi Dango


Mitarashi Dango (みたらし団子) is one of many very traditional Japanese Mochi sweets.  Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce.  Mitarashi Dango is a great snack and quite satisfying without being overly sweet.  You may want to try it one afternoon with hot green tea.

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Mochi with Mitarashi Sauce Recipe

Mochi with Mitarashi Sauce

Have you ever bought Mochi rice cakes for a New Years feast and had too many leftovers?  A lot of packaged Mochi today lasts a very long time, but you still may want to use it up in a reasonable amount of time. There are a lot of creative Mochi “recycling” recipes out there, but we suggest this sweet and soft Mochi with Mitarashi Sauce. Originally a Japanese sweet, Mitarashi Dango is skewered Mochi balls. They are grilled and browned first, then a Soy Sauce-based sweet sauce is poured over. Saltiness and a pleasant savory smell from Soy Sauce matches surprisingly well with the rest of the sugary sauce.

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Hanami Dango Recipe

Hanami Dango


Hanami Dango (花見団子) is a Japanese sweet Mochi dessert, where 3 different Dango balls, pink, white, and green, are skewered on a stick. In Japan, the end of March to April is the time of viewing and appreciating cherry blossoms (“hanami”).  People go to parks where a lot of cherry trees are and eat and drink under the trees.  Hanami Dango is a popular sweet for this event although it is available all year round at a lot of shops in Japan.

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Dango Recipe

Dango


Dango is a general name for small ball-shaped mochi dumplings.  Usually the mochi itself is not sweetened, but toppings and sauces are.  Dango are often skewered on  bamboo sticks so they are easier (and more fun!) to eat.  Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) than some other formal desserts used in tea ceremony and such.

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