Time for another 30-minute Japanese cuisine recipe!  Today’s recipe is a dish called Kushi Dango.

This is what Lifehack has to say about this one:

Dango is a Japanese dumpling made from mochiko (rice flour). Three to four dango are often served on a skewer (kushi) covered with syrup made from shouyu (soy sauce) and sugar.

This one sounds simple and yummy!

What You’ll Need

Dango (rice dumplings)

1 1/3 cup glutinous-rice flour (I used mochiko)
3/4 cup warm water

 

Sweet shoyu sauce

1 & 3/4 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch or flour

 

Instructions

Make the dango

Put rice flour (or mochiko) in a bowl and add warm water.

Mix well and knead the dough.

Make small round dumplings (around 1 inch big).

Drop balls in boiling water and boil for about fifteen minutes.

Take dumplings out of water, cool, and skewer them to bamboo sticks. (3-4 dumplings each stick.)

 

Make the sweet shoyu sauce

Mix water, sugar, and soy sauce in a pan over medium heat.

Bring it to a boil and slowly add flour and mix quickly.

Pour shoyu sauce generously over dango on skewers and let it sit for 20 minutes.

Enjoy!

 

Recipe Courtesy of Shinobu of LittleJapanMama.com .