Best 2 Kushi Dango Recipes

Kushi dango is a popular Japanese dumpling made of sweet rice flour and sugar, and often filled with sweet red bean paste. The dumplings are skewered onto bamboo sticks and grilled until slightly charred. Kushi dango is typically served with a sweet glaze made of soy sauce, sugar, and mirin. It is a popular street food in Japan and is often enjoyed at festivals and other events.

Let's cook with our recipes!

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)

Kushi-dango (skewered Sweet Dumplings) image

This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.

Provided by BirdyBaker

Categories Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup glutinous-rice flour
3/4 cup warm water
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons potato starch or 1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
bamboo stick

Steps:

Put rice flour in a bowl and add warm water.
Knead the dough well.
Make small round dumplings.
Place the dumplings in a steamer and steam them on high heat for 10 minute
Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
Mix water, sugar, and soysauce in a pan and put it on medium heat.
Mix the water and potatostarch in a cup and set aside.
When the sauce boils, add the starch mixture and mix quickly.
Slightly grill the skewered dumplings and brush the sauce over them.

Nutrition Facts : Calories 260.1, Fat 0.6, SaturatedFat 0.2, Sodium 507.9, Carbohydrate 60.3, Fiber 1.2, Sugar 25.3, Protein 3.5

KUSHI DANGO

Kushi Dango image

This recipe is from a website called "my Lunch can beat up your lunch". I posted this becuase i was looking for a Kushi Dango recipe that had good instructions. You can use cornstarch if you cannot find the katakuriko.

Provided by Xexe383

Categories Dessert

Time 45m

Yield 16 dumplings, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice flour, Plus Extra if needed
3/4 cup warm water
6 inches bamboo skewers
3/4 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 tablespoon mirin
1 1/2 tablespoons katakuriko (potato starch)
1 1/2 tablespoons water

Steps:

Put the cup of rice flour in a bowl and add warm water.
Mix, then knead the dough well. If it's too wet, add more rice flour.
The dough is done when it reaches an even, smooth texture. It won't become as stretchy as dough made with wheat flour.
Add 1 or 2 tablespoons of flour if the dough is too soft, or some water (doesn't have to be boiling) if too crumbly. It should be soft yet firm enough to hold it's shape, like playdough.
Shape the dough into round dumplings.
Play around with the sizes. I made some as small as a nickel and some almost as big as a golf ball.
Grease the inside of your steamer with cooking spray, then place the dumplings inside, Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
Steam them on high heat for 10 minutes.
Then take them out and put them on a rice-floured cutting board to cool down.
These things are sticky, so you don't want to leave out the cooking spray or the flour on the cutting board, trust me!
When they're cooled, skewer them, three to four per stick.
To make the sauce, mix the water, ,mirin, sugar, and soy sauce in a pan, dissolving all the sugar, then cover and heat it on medium heat.
While that's warming up, mix the water and potato starch in a separate cup.
When the sauce boils, add the starch-water and mix quickly. The stuff will thicken up fast!
Slightly grill the skewered dumplings, then brush or spoon the sauce over them.
The dumplings are soft and chewy when fresh.
Refrigerating or freezing them will make them hard and not-very-pleasant-textured, but you can always microwave them for a half minute on medium power to restore them to their chewy, yummy state.

Nutrition Facts : Calories 248.6, Fat 0.6, SaturatedFat 0.1, Sodium 527.6, Carbohydrate 57.4, Fiber 1, Sugar 25.2, Protein 3.3

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the mochiko flour is finely ground for a smooth texture.
Do not overmix the mochi dough, as this will make it tough.
Boil the mochi balls in plenty of water to prevent them from sticking together.
Drain the mochi balls well before coating them in sugar or kinako.
Serve the kushi dango immediately, while they are still warm and soft.

Conclusion:

Kushi dango is a delicious and versatile Japanese treat that can be enjoyed by people of all ages. It is a popular snack or dessert, and it can also be served at special occasions. There are many different ways to make kushi dango, so you can find a recipe that suits your taste. With a little practice, you can make perfect kushi dango at home.