Boiling waterAdded gradually to form a slightly dry dough~½ cupest.
Dangoko (rice dumpling flour, alternative to shiratamako + joshinko)1 + 1/3 cups
Sugar4 tbsp
Mirin2 tbsp
Soy sauce2 tbsp
Water (for the glaze)2/3 cups
Potato starch or cornstarch2 tbsp
Steps
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1
Soak the bamboo skewers in water to prepare them.
2
Combine shiratamako and joshinko in a bowl, gradually mixing in boiling water until a slightly dry dough forms (alternatively, mix dangoko with water and knead until smooth, with a texture similar to a soft earlobe).
3
Divide the dough into 8 equal pieces, then split each into 2 smaller pieces to form small round balls (about 15-20g each). Smooth out any cracks or wrinkles with a bit of water.
4
Gently drop the dumplings into boiling water and cook them all together, stirring occasionally to prevent sticking. Once they float to the top, boil for another 1-2 minutes.
5
Transfer the cooked dumplings to an ice water bath to cool, then drain well and place on a tray.
6
Once the dumplings have cooled, skewer three pieces onto each bamboo stick.
7
In a saucepan, combine sugar, mirin, soy sauce, water, and potato starch (or cornstarch) without heat first. Mix well until smooth to prevent lumps from forming once heated.
8
Turn on the heat and keep whisking continuously; the sauce will thicken quickly, so remove it from heat as soon as it thickens.
9
If you have a kitchen torch, char the dumplings slightly for a grilled flavor; a broiler, grill, or nonstick pan also works.
10
Pour the sweet soy glaze over the dumplings and serve immediately.
PrimedTableBETA
