Dango are the colourful, sweeter and more flavourful cousins of mochi. Like mochi, they are made from glutunous rice, and come in dumpling form, but in this dango mixture, the flavour is added using fruit pulp, and the rice-y dumplings are then boiled. They take on a different consistancy to mochi, and are not as sticky.
According to your preference, you can make dango very dainty and bite-size, or make them larger and skewer them - this is the more traditional way. You've probably seen Dango looking like this:
In their traditional pink, white and green colouring. Dango are often served by street food vendors too, so if you visit Japan you can pick one up quickly for on the go scoffing!
We've adapted the recipe for dango to make them a little more fruity, try it out and tell us what you think!
You will need:
Dashi refers to a family of soup stocks used as the base for miso soup and other popular Japanese dishes. This incredibly simple, yet tasty, broth contains extracted umami components, such as amino acids and flavors from kelp and other ingredients to create a tasty balance of flavors.