Louis, The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). Thank you so much for taking the time to do this . Thanks a lot! It seems so easy. Would it be weird to have corned beef and cabbage for Christmas dinner? There are a lot of questions and answers. Get your answers by asking now. I’m making some exactly the same as this as soon as possible. Join Yahoo Answers and get 100 points today. invi, Check it out! Here we used Anko sweet red beans over Dango, the simplest way to eat them. are there any alternatives i can use or can i make my own flour Ah, never mind. I’ve always made it with the addition of the tofu but was curious how it would turn out if I only used Japanese rice flour. Compare Conventional & Microwave Cooking ? Your generosity is much appreciated! There are a lot of ways to eat these chewy little morsels. Where i live we don’t have many tofu options, silken and soft aren’t avalible. The dough should be not too loose nor too firm (about the firmness of an earlobe). you can use Kinako (soybean powder) with sugar which is the simplest. I don’t get it. So i bought medium to firm tofu the other day (the packaging didn’t say so, i’m just guessing after comparing it to some pictures and videos). To make dango, we first make the dough by mixing rice flour (sometimes a mixture of rice flour and glutinous rice flour) with water until it becomes pliable and then forms into balls before boiled. https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). (adsbygoogle = window.adsbygoogle || []).push({}); Noriko and Yuko, the authors of this site, are both from Japan but now live in California. Gather the ingredients. 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It’s better to use silken (soft) tofu to have a smooth texture. Again thanks for the recipes!! are there any alternatives i can use or can i make my own flour, I think that's impossible, because that's the main ingredient. do you use tried and true receipes for thanksgiving dinners or experiment? I absolutely love your site! Our basic Dango do not have much flavor alone, so there should be something to eat with them. Also Mitarashi sauce, sweet soy sauce sauce is very good. Japanese Cooking 101 © 2018 Oishii America. At age 12 how many of that age found cooking as your charge or challenge later is your gift or passion today, rather had to, wanted to  ? In a bowl, mix Tofu and Mochiko well with hand. This is also something I have to try making!! Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. Joshinko: Rice flour made from normal rice. The ingredients could not be simpler: Mochiko and tofu. Are they served hot or cold? I was just wondering how many dango are generally made from the measurements given? Is there anyway to reheat the dango after putting it in the fridge? Tofu makes Dango moist and soft longer than just using water. I really love how simple these are to make! Whereas mochi is made by a method of steaming mochigome (short-grain glutinous rice), pounding till stretchy, and forming into different shapes. What to do with left-over white meat from the turkey that was frozen fully cooked? However, my grandma always incorporated tofu to achieve a more tender, soft and chewy texture. Is a shallot much different in taste than regular or green onions? than some other formal desserts used in tea ceremony and such. The sky’s the limit! Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) I used Blue Star Mochiko and mori-nu silken soft tofu. (adsbygoogle = window.adsbygoogle || []).push({}); Edit: here is a great site that will help you. You are right! Dango is wagashi! Sorry! How can you make a good texture, to make it “chewy”? For the Dango: 1 1/3 cup joshinko, rice flour 1 1/3 cup shiratamako/mochiko, sweet rice /glutinous rice flour 2 tablespoons sugar 3/4 cup hot water For the Mitarashi Sauce: 2/3 cup water 1/2 cup sugar; 2 1/2 tbsp. Would eggs with a use by date of 4th November, 2020 still be edible? In winter, you can eat Dango with warm sweet red bean soup. DO you know which kind is best? The mochi I bought are always delicious, same for the dango, but when I tried, it doesn’t work.