Dango
A chewy treat on a stick made with balls of glutinous rice flour dough, boiled first and then grilled on a skewer.
Instructions
Mix mochiko and water to form a dough.
Shape the dough into small balls.
Boil the balls until they float to the surface, then let them cook for a few more minutes.
Thread three or four balls onto each skewer.
Grill until slightly charred.
Serve with a drizzle of the chosen sauce.
Total time
45 minutes
Cooking time
30
Preparation time
15
Yield
4 servings
Notes
For a sweet treat, use mitarashi, a sweet soy sauce, in place of regular soy sauce.