DESSERT、WORLD COOKING RECIPE

JAPANESE. RICE DUMPLING WTHE SWEET SOY SAUCE ("Mitarashi Dango")

Schedule time
100 minutes
Origin
Japan
Recommended time to eat
Snack
Recommended for
All peoples
Accompanied drinks
Green tea, Tea, Coffee.
Composition (Per 100g or 3.5 oz)
Energy 197Kcal, Water 50.5%, Protein 3.3%, Fat 0.6%, Non-Fibrous 44.5%, Fiber 0.2,Ash 0.9%, Calcium 3mg, Phosphorus 41mg, Iron 0.2 mg, Sodium 260mg, Potassium 38mg, Retinal -mg, Carotene 0micron g, Retinal Potency 0IU, Thiamin 0.02 mg, Riboflavin 0.02 mg, Niacin 0.4 mg, Ascorbic acid 0.7mg.
Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
Rice dumpling is a dessert in Japan from the old days. This has the taste of the soy sauce culture of Japanese.
Ingredients (5 portions)
Dumpling
300g or 10.6 oz. **Non-glutious rice flour
200g or 7 oz. Hot water
500g or 17.7 oz. Total
450g or 15.8 oz. Yield
Sweet sauc
105g or 7 Tablespoons. *Soy sauce (liquid), See Soy sauce direction
15g or 2 Tablespoons. Corn starch
190g or 6.7 oz. Sugar
190g or 6.7 oz. Water
500g or 17.7 oz. Total
450g or 15.8 oz. Yield
Directions
Dumpling
1. Non-glutious rice flour in the ball, Add hot water
2. 1. mixing by fork
3. 2. mixing by your hand, The hardness is the cloth of the bread, It makes a 50-70g dumpling
4. 3. cooks for 30 minutes with steam
5. 4. cools below 30 degrees with water
6. 5. mixing by your hand, The hardness is the more than bread dough, Adjusts with water, Extremely by this work
7. 6. making 20g x 3 dumpling, Is skewers 3.
8. 7. makes a charcoal broil
Sweet sauce
1. All raw materials in the sauce pan
2. 1. heating and stir
3. 2. confirmation yield and taste
4. dumpling and sauce, see photograph
Relish period 2 days, room temperature in the summertime

Photos
Top Left: Soy sauce(liquid),See Soy sauce direction. Top Right: Non-glutious rice flower
** Non-glutious flour: Energy 364Kcal, Water 14%, Protein 6.5%, Lipid 1.3%, Non-Fibrous 77.6%, Fiber 0.3%, Ash 0.3%. Taste is not characteristic.

23 Jul 1998