Dango is a traditional Japanese dessert made from mochiko (sweet rice flour) that has become a popular treat all over the world. This small, bite-sized treat is often served on a stick and can be made in a variety of ways to suit any taste preference. From sweet and simple to savory and complex, dango is a delicious and versatile snack that is easy to make and perfect for any occasion. 

Ingredients:

Forthe dango dough:

• 1 cup mochiko (sweet rice flour)

• 1/2 cup water

• 1/4 cup sugar

• 1/2 tsp baking powder

• a pinch of salt

For the sauce:

• 1/2 cup soy sauce

• 1/4 cup sugar

• 2 tbsp sake

• 2 tbsp mirin

• 1/2 tsp cornstarch

• 1 tbsp water

Instructions:

1. To make the dango, combine the mochiko, water, sugar, baking powder, and salt in a bowl and mix well to form a smooth dough. 


2. Divide the dough into small, equal-sized balls.

3. Skewer the dango balls, spacing them evenly apart.

4. Boil a pot of water and place the skewered dango into the pot, cooking for about 10-12 minutes or until the dango is soft and tender

5. In a separate saucepan, combine the soy sauce, sugar, sake, and mirin and heat over medium heat until the sugar has dissolved. 


6. In a small bowl, mix together the cornstarch and water to form a slurry, then pour it into the saucepan with the sauce mixture, stirring continuously until the sauce thickens.

7. Remove the dango from the pot and place them on a serving plate.

8. Spoon the sauce over the dango, making sure to coat each one evenly.

9. Serve the dango warm and enjoy!

Dango is a simple yet delicious dessert that is perfect for any occasion. Whether you're in the mood for something sweet or savory, there's a dango recipe to suit your taste buds. So why not try making this traditional Japanese treat today?