I had this sixty years ago in Japan. My Mom is Japanese and my Dad was American- Italian descent. We lived in Boston and went on vacation to Japan for my Mom to introduce us to her country and family. My parents were happily married for 65 years. My Japanese Mom is 93 years old and still somewhat healthy. We’ve been forever looking for this recipe!!! So grateful for giving us something so special ❤
Wow, Marc, this is perfect timing! Mitarashi dango is my children’s favorite Japanese snack, so I’m going to make these today since I’ve got all the necessary ingredients on hand. They are headed back to college very soon, so this will be a nice way to celebrate with a bit of sweetness. I’ve already packed up my fancy rice cooker, short grain rice, ochazuke mix, chirashi mix, some umeboshi, and dashi stock powder. My daughter won’t starve this semester (my son has a great meal plan with good food). Thanks again for providing another great recipe.
Hard to believe summer is almost over already! I hope your family enjoys these. Your rice cooker care package sounds fantastic! I wish I had that option when I was in school 😆
Hi Marc, I'm in Toronto Canada my staff is from Tokyo on Work Visa and home sick but after showing her this video she's nagging me to make it in my shop for her. I think your version is the most easiest to follow
The first time I heard of Mitarashi Dango was from Kimono Mom. But her recipe was different. Your video provided extra information that helps me cook it properly. Thank you!
I think I'm going to go make this right now! I wasn't expecting it to be so easy. Your recipe gives such professional-looking results. Thank you, Marc! Mochi is my favorite! I have purchased balls like this in Korean markets. They were good in soup, but a homemade version would always taste better!
Thanks Kathy! I think I've had the Korean ones before and they're similar. They have a version of this in China too that's stuffed with molten black sesame (this is probably my favorite).
@@NoRecipes This got me hungry for Sesame Balls! I love black sesame. We have to do a deep fry sesh here soon. I want to make your tempura. Black sesame instead of bean paste would taste amazing!
This is completely new to me. They sound delicious and they look absolutely gorgeous!!!! I know what I'm making for dessert the next time we have friends over for dinner! Thank you!!!!!
Hi! The sauce for these is only slightly sweeter than teriyaki sauce, so they're more savory than sweet. The rice dumplings are not sweet either. They'd be great to make the next time you have friends over for tea or coffee. I adore these to eat as a snack. I'm rather addicted to them, actually!☺
@@kerryf9796 I love these Ohagi, and they're fun to make: th-cam.com/video/FeVbqiZtmo4/w-d-xo.html . These are fairly sweet, so they would be a nice contrast to the Mitarashi Dango. These Strawberry Daifuku Mochi are also lovely, but you would need to substitute out the milk powder and sweetened condensed milk. th-cam.com/video/8UTdrSsW0nA/w-d-xo.html Coconut milk would work well, but it may need a teaspoon or two of sugar added. Here's the blog post, and there are instructions for making it Vegan: norecipes.com/strawberry-mochi-daifuku/ Hope you enjoy exploring these!☺
I tried this recipe today and it went perfectly, the dangos turned out really, really delicious! This video was very helpful and interesting with the back story of Mitarashi Dango. Thank you very much!
Tried this today and it turned out exactly like what was shown in the video! I usually have questionable luck when it comes to making dough of any kind, but this one worked amazingly :) Will make again!
If I had to pick one Favorite Video, this would be it. That music really takes me back to my youth! And it's such a minimalist recipe; I can focus on the camerawork and skill you exhibit. Love the intro and tasting, too. I really did make this the moment the video ended! These have become my favorite comfort food!
You said the magic phrase 'smells like rice crackers'... I've tried this dish before but my friends from Japan said mine don't taste like the ones they've had, they said it should taste more like rice crackers, I'm going to try this recipe as soon as I can! Thanks so much!
The trick is to brown the outside of the dango. I tried a few methods to do this at home and I've listed them in rank order in the detailed recipe for this on my site (link in the description). Spoiler: the pan works best unless you have a Japanese charcoal grill.
@@NoRecipes Well I've browned them in the pan (they stick together horribly) but I think the difference is that you put salt in the rice flour and I put sugar. My sauce was different too, so I hope this recipe will do the trick. Yay!
@@NoRecipes Actually that may be a brilliant idea! First ever giraffe dango in Japan. Reminds me of when my kids were young, when I made fluffy pancakes, and they wanted aeroplane shaped pancakes! 😆
I love treats that play with contrast between sweet and savory. This sounds like a wonderful delicacy! I want to try your method in the cast iron, but we do have a charcoal grill, so I might have to give that a go as well! I adore how glossy and tasty looking they come out as well. Beautifully done my friend!
Watching you prepare and cook just fascinates me and grabs my full attention from start to finish this would be such a delicious snack to make I am going to see if I can get these ingredients here in the UK these would be so much fun to make thanks for sharing my friend have good day
Happy to hear you enjoyed watching this! I know there's at least 1 online Japanese grocery store in the UK and Amazon typically sells the basics as well. I hope you've had a great week!
Oh ya, that looks delicious! Our daughter likes Mochi so much she named her pet bunny that. I should give this a go for her. Thanks for sharing Marc and take care, Annette🌺
The best place to buy it would be a Japanese grocery store, but you can find it online, too, at Amazon and specialty retailers like The Japanese Pantry. I usually buy Ueno brand. I have made this with kokutou and piloncillo (Mexican raw sugar in the shape of a cone), and it's about the same. Muscovado brown sugar would work, too, I imagine. Hope that helps! This is one of my favorite recipes!
Really wonderful and unique video👌👌. The method to explain is very awesome. I have no word to describe the beauty and the way of cooking. Excellent job my friend👍. U r genius💕💕
I made them just now and they were amazing! I didn't find them too sweet. They were sweet like teriyaki is sweet; not too much. Not a huge effort to get excellent results. My husband devoured them! These will be going on the Repeat list!😊
So happy to hear you enjoyed these Kathy! The one I had in Kyoto was more sweet but had enough soy sauce that it made them weirdly salty. I shifted the balance a little more to salt in my version, which I like better. I think I may do a purely sweet version of this someday though with a caramel sauce (maybe with a molten chocolate center😆).
@@NoRecipes I kept thinking about caramelized sugar on them, like the fruit skewers I've seen. I'm not that familiar with this form of dessert, but I know that the Japanese have probably tried anything I would think of.😁
@@kathcares Yea, they do make candied fruit here, strawberries are pretty popular. I'm not sure how a hard candied shell would work with mochi on the inside from a texture perspective but it would definitely look pretty!
Oh, Wow! That's how you make it. It's one of my favorite sweets. It is also my parents-in-law's favorite. They usually buy it and drink tea in the afternoon. Now I know how to make it. Thanks Marc! Where can I find those bamboo sticks?
Best recipe I’ve ever known ❤ and 1 question, the sauce is good in hot temperature or room temperature? Because I want to sell it in my mini restaurant so I need to make it at once 😢
Hi! This is like my favorite recipe ever and I've made it tons of times. The sauce is best served warm; it gets really thick at room temperature. It can be reheated pretty quickly in a microwave. I hope that these are a hit in your restaurant!😊
I once tried to make it but i used the method with the sticky rice flour and non sticky riceflour. It was nice but not that chewy. Thank you so much for this vid and sharing your knowledge, I will be trying again with your recipe!!!
I'm glad to hear this was helpful! I go into more detail about different types of rice flour in the written recipe on my site. There's a link in the video description if you want to read more about it.
Hi Marc I just watched your video excellent dude it was awesome I believe I saw those on demon Slayer I was watching my grandkids they got me hooked on anime LOL but anyways that's a really simple recipe I just have to get all the ingredients and I will definitely be making these with my grandkids thank you very much for another snack like always brother you take care God bless your friend and Southern Nevada Nicholas
Thanks Nicholas! LOL yea my daughter got me hooked on Demon Slayer. These are fun to make with kids, just make sure the skewers don't have any splinters and that they're careful with them.
this is a while after video release so I dont expect an answer, but what company is the shiratamako from , because all the ones i can find are extremely expensive (this may be because it has to be imported into australia) but maybe its possible for me to find it cheaper (the cheapest i could find is 30$ for 500g)
Yikes! That is expensive. I'm based in Japan so I don't think the brands I use will help you as they're not all exported. Any finely milled short-grain glutinous rice flour should work, so you could try and maybe find a local brand, or possibly one from another Asian country that uses short-grain rice like Korea.
@@Gentledudy It's a common misunderstanding about the word "introvert". We get our needs met without other people but that doesn't mean we're bad at interacting with them. Extroverts need external stimulation to feel satisfied.
Good question. They can be either, but they're often a mixture of both. Hanami dango (the pink, white and green ones 🍡) have 2 sweet ones and the pink ones are flavored with salted cherry blossoms so they're salty. There's also a variation topped with anko, but a lot of people like to salt the dango or they add a little salt to the anko.
Thanks! That's a "hack" that some modern cooks add to make them more tender, but it's not traditionally added to dango. Personally I prefer the chewier texture of just rice flour.
Thanks Julia, and sorry for the late response. If you have sake you can use a 1:1 ratio (by volume) of sugar and sake as a substitute. For future reference I usually include a much more detailed list of ingredients and possible substitutes (including the sake/sugar one) on the full recipe on my website so you can just click on the link in the video description instead of waiting for my response.
@@NoRecipes Ok good to know! Already made them without Mirin and they were delicious! Thank you for your helpful response! 😊 I will try it with the Mirin or the substitute next! 😋
Hahaha, it was fun going through footage of the trip. Just wish I wasn't so slammed this last week. Felt like I coulda done more with this but just didn't have the time.
@@NoRecipes I totally get you, man. I haven't even TOUCHED all the footage I shot for the new channel yet. (To be honest with you, my heart's really not in it...for all the reasons I told you about in person.)
@@NoRecipes I HEARD that, man! I know EXACTLY what you mean! Having said that, I DO have all this footage shot, so I HAVE to do something with it. haha
I make these and freeze them and they're fine. I would recommend using them up in a month or two, though, because they'll get freezer burn. I usually skewer them and put them in a plastic bag. I freeze them flat and not touching, so they aren't stuck together. Good Luck!
Adding oil will fry the these, giving them a different texture. If your cast iron pan is properly seasoned and it's heated hot enough, you shouldn't need to add any oil.
Hi Alan, these need to be eaten right away as they will get hard. I guess in theory you could reboil them to soften them up again, but they're not a ton of work to make, and it will definitely be better fresh.
Hey, Alan! I make a bunch of these and freeze them. When I want some I just thaw them out and grill them. They're fantastic! Don't keep them too long in the freezer, though, or they'll get freezer burn. Hope you try it!
The reason why it's skewered is so that I will sit on a grill, since this is done in a frying pan you could skip the skewer and just brown them loose and serve them without the skewer.
Hi Agnel, I'm assuming you meant "mirin"? If so, you can substitute a 50:50 mixture of sake and sugar. BTW the written version of the recipe on my website always explains the ingredients and potential substitutions in much more detail, so you can head over and get the answer much faster than waiting for me to reply 😉
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
I had this sixty years ago in Japan. My Mom is Japanese and my Dad was American- Italian descent. We lived in Boston and went on vacation to Japan for my Mom to introduce us to her country and family. My parents were happily married for 65 years. My Japanese Mom is 93 years old and still somewhat healthy. We’ve been forever looking for this recipe!!! So grateful for giving us something so special ❤
Wow, that's amazing, thank you for sharing your story! I hope your family enjoys this!
Just wanna say Masha allah❤
Wow, Marc, this is perfect timing! Mitarashi dango is my children’s favorite Japanese snack, so I’m going to make these today since I’ve got all the necessary ingredients on hand. They are headed back to college very soon, so this will be a nice way to celebrate with a bit of sweetness. I’ve already packed up my fancy rice cooker, short grain rice, ochazuke mix, chirashi mix, some umeboshi, and dashi stock powder. My daughter won’t starve this semester (my son has a great meal plan with good food). Thanks again for providing another great recipe.
Hard to believe summer is almost over already! I hope your family enjoys these. Your rice cooker care package sounds fantastic! I wish I had that option when I was in school 😆
first time i knew it from japanese anime when i was kid i thought it was kinda grilled meat balls...eventually i got what it really is in japan😂😂
😆 kinda reminds me of the "Jelly Donuts" from Pokemon (a.k.a. onigiri).
Here in thailand..we really have grilled meat balls ..looking like dango!😆
@@SuperPromethee me too actually
What an interesting recipe!!! I've never seen or heard of this before...how simple & elegant. It looks like a work of art!
Thanks! These are just a humble street food, but they are pretty to look at😄
Hi Marc, I'm in Toronto Canada my staff is from Tokyo on Work Visa and home sick but after showing her this video she's nagging me to make it in my shop for her. I think your version is the most easiest to follow
Thanks! I hope they enjoyed it!
I LOVEE DANGO SOO MUCHHH ,BEST RECEPIE
Thanks!😁
The first time I heard of Mitarashi Dango was from Kimono Mom. But her recipe was different. Your video provided extra information that helps me cook it properly. Thank you!
You're welcome Victor, I'm happy to help this was helpful!
I think I'm going to go make this right now! I wasn't expecting it to be so easy. Your recipe gives such professional-looking results. Thank you, Marc! Mochi is my favorite! I have purchased balls like this in Korean markets. They were good in soup, but a homemade version would always taste better!
Thanks Kathy! I think I've had the Korean ones before and they're similar. They have a version of this in China too that's stuffed with molten black sesame (this is probably my favorite).
@@NoRecipes This got me hungry for Sesame Balls! I love black sesame. We have to do a deep fry sesh here soon. I want to make your tempura. Black sesame instead of bean paste would taste amazing!
This is completely new to me. They sound delicious and they look absolutely gorgeous!!!! I know what I'm making for dessert the next time we have friends over for dinner! Thank you!!!!!
Hi! The sauce for these is only slightly sweeter than teriyaki sauce, so they're more savory than sweet. The rice dumplings are not sweet either. They'd be great to make the next time you have friends over for tea or coffee. I adore these to eat as a snack. I'm rather addicted to them, actually!☺
@kathcares Oh okay, thanks for the clarification!
@kathcares You've given me the idea to have ours guests over for a Japanese tea. Now i'm wondering what else I could serve (they are Vegan).
@@kerryf9796 I love these Ohagi, and they're fun to make: th-cam.com/video/FeVbqiZtmo4/w-d-xo.html . These are fairly sweet, so they would be a nice contrast to the Mitarashi Dango. These Strawberry Daifuku Mochi are also lovely, but you would need to substitute out the milk powder and sweetened condensed milk. th-cam.com/video/8UTdrSsW0nA/w-d-xo.html Coconut milk would work well, but it may need a teaspoon or two of sugar added. Here's the blog post, and there are instructions for making it Vegan: norecipes.com/strawberry-mochi-daifuku/ Hope you enjoy exploring these!☺
How beautiful! Thank you! I must have missed this! ❤️
I tried this recipe today and it went perfectly, the dangos turned out really, really delicious! This video was very helpful and interesting with the back story of Mitarashi Dango. Thank you very much!
I'm so happy to hear you enjoyed this! Thank you for taking the time to let me know how it turned out!
Tried this today and it turned out exactly like what was shown in the video! I usually have questionable luck when it comes to making dough of any kind, but this one worked amazingly :)
Will make again!
So happy to hear you enjoyed these! I don't do any "styling" to my food beyond plating it nicely so what you see is what you get😉
Amazing recipe Marc! Those look so delicious. Another great video. 👍
Thanks Ron!
Beautiful recipe and really tasty i keep making these and cant get enough!
So happy to hear you've been enjoying these! Thanks for taking the time to let me know!
If I had to pick one Favorite Video, this would be it. That music really takes me back to my youth! And it's such a minimalist recipe; I can focus on the camerawork and skill you exhibit. Love the intro and tasting, too. I really did make this the moment the video ended! These have become my favorite comfort food!
Thanks for sharing Kathy! I just went and rewatched it😅 I'll try and take some lessons from this for my future videos!
Best recipe I found so far on yt
Thanks! I'm happy to hear you enjoyed it!
That looks and sounds amazing!
Thank you Leigh!
You said the magic phrase 'smells like rice crackers'... I've tried this dish before but my friends from Japan said mine don't taste like the ones they've had, they said it should taste more like rice crackers, I'm going to try this recipe as soon as I can! Thanks so much!
The trick is to brown the outside of the dango. I tried a few methods to do this at home and I've listed them in rank order in the detailed recipe for this on my site (link in the description). Spoiler: the pan works best unless you have a Japanese charcoal grill.
@@NoRecipes Well I've browned them in the pan (they stick together horribly) but I think the difference is that you put salt in the rice flour and I put sugar. My sauce was different too, so I hope this recipe will do the trick. Yay!
for someone new to Japanese food, this as an amazingly way to start. and it looks sooo yummy
Thank you, and welcome to the channel!
So beautifully-made video!
Thanks Ly!
It really makes me happy when I see men cook. I'm your new fan
Hahaha is it so unusual to see a guy cooking? Welcome to the channel 😄
Please tell me I'm not the only one who felt their earlobe when the desired texture was described :'y
Hahaha humans come in all different shapes/sizes/textures so it's probably not the most accurate way to gauge the texture, but it is always on hand 😆
@@NoRecipes Actually, on Head!😂👂
These look absolutely beautiful! I’ve never had mitarshi dango, but I’m finally getting ingredients and can’t wait to try!
Thanks! I hope you enjoy it!
Heyyy Ohhh just watching this step by step make me want some absolutely delicious and sauce look Soo tasty.
Thanks for checking this out Patricia!
Best explained edible play dough video ever! Lovely. Another of my favourite video from your channel Marc!
Hahaha thank you! Now I'm tempted to make a giraffe shaped dango😆
@@NoRecipes Actually that may be a brilliant idea! First ever giraffe dango in Japan. Reminds me of when my kids were young, when I made fluffy pancakes, and they wanted aeroplane shaped pancakes! 😆
I love treats that play with contrast between sweet and savory. This sounds like a wonderful delicacy! I want to try your method in the cast iron, but we do have a charcoal grill, so I might have to give that a go as well! I adore how glossy and tasty looking they come out as well. Beautifully done my friend!
Thanks! These are just a humble street food here in Japan, but the glaze makes them look like gems.
I love Dango. ❤
Watching you prepare and cook just fascinates me and grabs my full attention from start to finish this would be such a delicious snack to make I am going to see if I can get these ingredients here in the UK these would be so much fun to make thanks for sharing my friend have good day
Happy to hear you enjoyed watching this! I know there's at least 1 online Japanese grocery store in the UK and Amazon typically sells the basics as well. I hope you've had a great week!
Oh ya, that looks delicious! Our daughter likes Mochi so much she named her pet bunny that. I should give this a go for her.
Thanks for sharing Marc and take care,
Annette🌺
That's a cute bunny name! This is more savory than sweet so it might be a little odd if she's expecting a dessert, but I hope she enjoys it!
🌺Hello NO RECIPES my friend. I just saw your notification and stopped by to show support! Peace and Love, V.🌺
Thanks for dropping by!
Hello, do you have information on a good source for Kokutou in the United States?
The best place to buy it would be a Japanese grocery store, but you can find it online, too, at Amazon and specialty retailers like The Japanese Pantry. I usually buy Ueno brand. I have made this with kokutou and piloncillo (Mexican raw sugar in the shape of a cone), and it's about the same. Muscovado brown sugar would work, too, I imagine. Hope that helps! This is one of my favorite recipes!
@@kathcares thank you! I will check those out.
@kathcares covered it all. Kokutou is a minimally refined sugar with a high molasses content so any similar sugar will work.
Really wonderful and unique video👌👌. The method to explain is very awesome. I have no word to describe the beauty and the way of cooking. Excellent job my friend👍. U r genius💕💕
Thank you so much for the kind words!😄
Amazing and very nice, thanks for sharing ❤👍
You're welcome!
I made them just now and they were amazing! I didn't find them too sweet. They were sweet like teriyaki is sweet; not too much. Not a huge effort to get excellent results. My husband devoured them! These will be going on the Repeat list!😊
So happy to hear you enjoyed these Kathy! The one I had in Kyoto was more sweet but had enough soy sauce that it made them weirdly salty. I shifted the balance a little more to salt in my version, which I like better. I think I may do a purely sweet version of this someday though with a caramel sauce (maybe with a molten chocolate center😆).
@@NoRecipes I kept thinking about caramelized sugar on them, like the fruit skewers I've seen. I'm not that familiar with this form of dessert, but I know that the Japanese have probably tried anything I would think of.😁
@@kathcares Yea, they do make candied fruit here, strawberries are pretty popular. I'm not sure how a hard candied shell would work with mochi on the inside from a texture perspective but it would definitely look pretty!
@@NoRecipes I always wondered that about the fruit, too. It seems popular, though!
Looks yummy and easy to prepare.. can't wait to try
Thank you! I hope you enjoy it!
Can't wait to try this!😋😋😋
I hope you enjoy it Lynda!
Oh, Wow! That's how you make it. It's one of my favorite sweets. It is also my parents-in-law's favorite. They usually buy it and drink tea in the afternoon. Now I know how to make it. Thanks Marc! Where can I find those bamboo sticks?
Glad to hear this was helpful! I got them on Amazon😆
Best recipe I’ve ever known ❤ and 1 question, the sauce is good in hot temperature or room temperature? Because I want to sell it in my mini restaurant so I need to make it at once 😢
Hi! This is like my favorite recipe ever and I've made it tons of times. The sauce is best served warm; it gets really thick at room temperature. It can be reheated pretty quickly in a microwave. I hope that these are a hit in your restaurant!😊
great channel! i hope you get a great audience ✨
Thanks!
looks amazing 😎🙏❤👨🍳
chef's kiss 💋👌👨🍳
Thank you!
Nice recipe
Thank you!
I once tried to make it but i used the method with the sticky rice flour and non sticky riceflour. It was nice but not that chewy. Thank you so much for this vid and sharing your knowledge, I will be trying again with your recipe!!!
I'm glad to hear this was helpful! I go into more detail about different types of rice flour in the written recipe on my site. There's a link in the video description if you want to read more about it.
@@NoRecipes thank you, I will look into it straight away!
Hi Marc I just watched your video excellent dude it was awesome I believe I saw those on demon Slayer I was watching my grandkids they got me hooked on anime LOL but anyways that's a really simple recipe I just have to get all the ingredients and I will definitely be making these with my grandkids thank you very much for another snack like always brother you take care God bless your friend and Southern Nevada Nicholas
Thanks Nicholas! LOL yea my daughter got me hooked on Demon Slayer. These are fun to make with kids, just make sure the skewers don't have any splinters and that they're careful with them.
@@NoRecipes got your brother I'll check them out and we'll be careful all right talk to you later bro nick out
Loved this!!❤️
Thanks!
this is a while after video release so I dont expect an answer, but what company is the shiratamako from , because all the ones i can find are extremely expensive (this may be because it has to be imported into australia) but maybe its possible for me to find it cheaper (the cheapest i could find is 30$ for 500g)
Yikes! That is expensive. I'm based in Japan so I don't think the brands I use will help you as they're not all exported. Any finely milled short-grain glutinous rice flour should work, so you could try and maybe find a local brand, or possibly one from another Asian country that uses short-grain rice like Korea.
I tried this and I loved it so much. I couldn't really make the sauce though because where I live you can't find mirin or dashi anywhere.
I'm glad to hear you enjoyed it! There's no dashi in the sauce and if you can't get mirin you could substitute a 50:50 mixture of sake and sugar.
This is the most extrovert japanese I've ever seen
Did you know many performers and comedians are actually introverts?
@@NoRecipes For real? Ok, wow... I didn't thought that.
@@Gentledudy It's a common misunderstanding about the word "introvert". We get our needs met without other people but that doesn't mean we're bad at interacting with them. Extroverts need external stimulation to feel satisfied.
hey i have a question, is dango usually savory or sweet (or can it be both?)
Good question. They can be either, but they're often a mixture of both. Hanami dango (the pink, white and green ones 🍡) have 2 sweet ones and the pink ones are flavored with salted cherry blossoms so they're salty. There's also a variation topped with anko, but a lot of people like to salt the dango or they add a little salt to the anko.
Nice video! Pleasant and detailed! But...no tofu in Dango?
Thanks! That's a "hack" that some modern cooks add to make them more tender, but it's not traditionally added to dango. Personally I prefer the chewier texture of just rice flour.
Wow! That’s an easy recipe 😍 Love it! Can I substitute Mirin with something else? 🤔 forgot to buy it 😭
Thanks Julia, and sorry for the late response. If you have sake you can use a 1:1 ratio (by volume) of sugar and sake as a substitute. For future reference I usually include a much more detailed list of ingredients and possible substitutes (including the sake/sugar one) on the full recipe on my website so you can just click on the link in the video description instead of waiting for my response.
@@NoRecipes Ok good to know! Already made them without Mirin and they were delicious! Thank you for your helpful response! 😊 I will try it with the Mirin or the substitute next! 😋
@@Julia96467 I'm glad to hear you enjoyed them! The mirin/sake provides umami for the sauce and will make it even more shiny.
The Legend of Legendary Heroes
Looks great, gonna use this recipe soon, but you gotta go to a TX bbq before calling that generous with the sauce🤣😂
Is that an invite? 🤣
Awesome, man! Felt like I was right there with you...again. haha
Hahaha, it was fun going through footage of the trip. Just wish I wasn't so slammed this last week. Felt like I coulda done more with this but just didn't have the time.
@@NoRecipes I totally get you, man. I haven't even TOUCHED all the footage I shot for the new channel yet.
(To be honest with you, my heart's really not in it...for all the reasons I told you about in person.)
@@Maplecook Makes sense! There's a lot of things I could do to get more views, but a lot of them are things I'm just not into.
@@NoRecipes I HEARD that, man! I know EXACTLY what you mean!
Having said that, I DO have all this footage shot, so I HAVE to do something with it. haha
Looks yummy but I haven’t got any mirin and rice syrup for the sauce 🙈
Hi Irma, have a look the written recipe on my site (link in the video description). I include substitutes in the ingredients section.
Is it possible to freeze boiled dango??
I make these and freeze them and they're fine. I would recommend using them up in a month or two, though, because they'll get freezer burn. I usually skewer them and put them in a plastic bag. I freeze them flat and not touching, so they aren't stuck together. Good Luck!
@@kathcares thanks for helping me
Sorry it took me so long to get to this. You'll definitely need to reheat them somehow but I trust @kathcares advice so it should work.
Did you add oil to the pan or straight in?
Adding oil will fry the these, giving them a different texture. If your cast iron pan is properly seasoned and it's heated hot enough, you shouldn't need to add any oil.
also - i think i will try this recipe myself
I hope you enjoy it 😄
Is this a meal or a just a treat?
It’s a snack food in Japan.
@@NoRecipes thank you
Hi, may i ask how long they can keep for or how to store them? can we just crisp up the balls and then glaze the sauce over before eating?
Hi Alan, these need to be eaten right away as they will get hard. I guess in theory you could reboil them to soften them up again, but they're not a ton of work to make, and it will definitely be better fresh.
Hey, Alan! I make a bunch of these and freeze them. When I want some I just thaw them out and grill them. They're fantastic! Don't keep them too long in the freezer, though, or they'll get freezer burn. Hope you try it!
What temperature when you cook it on the stove
Hi! You need to get the pan scorching hot, so high heat is necessary. You can also grill these over a flame on a rack, which is how I cook them.
Also another question do you have to use rice flour only or you can use other flours
@@ylyana1974 I don't think it would work with other types of flour, but I've never tried it. If you try it, please let me know how it goes!😊
@@kathcares Well my mom recently bough flour yesterday but im pretty sure it will still work because its just flour so it should be the same.
This will not work with wheat flour. Regular rice flour will produce something similar but it won't have the bouncy texture of mochi.
OK now I can make these at home instead of traveling all the way to Japan to eat at that restaurant haha 😄
Yea, that should save you some time 😆 Hope you enjoy them!
Won't it be easier and better to sear or grill it before skewer it?
The reason why it's skewered is so that I will sit on a grill, since this is done in a frying pan you could skip the skewer and just brown them loose and serve them without the skewer.
What can we use instead of meeting
Hi Agnel, I'm assuming you meant "mirin"? If so, you can substitute a 50:50 mixture of sake and sugar. BTW the written version of the recipe on my website always explains the ingredients and potential substitutions in much more detail, so you can head over and get the answer much faster than waiting for me to reply 😉
what if we don't have Miri?
You can substitute an equal amount of sake and add an extra tablespoon of rice syrup.
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