Recipe Hanami Dango Mochi & Mitarashi sauce

Name: Recette Hanami Dango Mochi & sauce Mitarashi
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 100 g de farine de riz gluant (shiratamako); 100 g de farine de riz (joshinko); 80 g de sucre; 150 ml d'eau; Quelques gouttes de colorant alimentaire rose; 1/2 cuillère à café de poudre de thé vert matcha; 100 ml d'eau; 50 g de sucre; 2 cuillères à soupe de sauce soja; 1 cuillère à soupe de mirin; 1 cuillère à soupe de fécule de maïs (maïzena); 2 cuillères à soupe d'eau (pour dissoudre la fécule de maïs)

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Portion

4 skewers

Preparation time

20 minutes

Cooking time

10 minutes

Hanami Dango are small, colorful mochi balls mounted on skewers and eaten during the cherry blossom season, also known as Hanami. This dessert is a symbol of spring in Japan, appreciated for its soft texture and slightly sweet flavor.

Image of Recipe Hanami Dango Mochi & Mitarashi sauce

Ingredients

100 g glutinous rice flour (shiratamako)
100 g rice flour (joshinko)
80 g sugar
150 ml water
A few drops of pink food colouring
1/2 teaspoon matcha green tea powder

Mitarashi Sauce

100 ml water
50 g sugar
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon cornstarch (maïzena)
2 tablespoons water (to dissolve cornstarch)

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Instructions

In a large bowl, mix the glutinous rice flour, rice flour and sugar. Gradually add the water, stirring until you obtain a smooth, homogenous paste.
Divide the dough into three equal parts. Leave one part white. Add a few drops of pink food coloring to the second portion and knead until uniform in color. Add the matcha green tea powder to the third part and knead until the dough is a uniform green color.
Roll each slice into a ball and cut into 4 equal pieces. Roll each piece into a small ball. You should have 4 white balls, 4 pink balls and 4 green balls.
Bring a large pot of water to the boil. Plunge the dough balls into the boiling water and cook until they rise to the surface (about 3-5 minutes). Use a skimmer to remove them and plunge them immediately into a bowl of cold water to cool.
Drain the dango balls and thread them onto bamboo skewers in the following order: one green ball, one white ball, one pink ball.

Preparing the Mitarashi sauce

In a small saucepan, combine 100 ml water, sugar, soy sauce and mirin. Bring the mixture to the boil over medium heat, stirring occasionally to dissolve the sugar.
In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Add this mixture to the saucepan and stir constantly until the sauce thickens. This should take about 1-2 minutes.
Once thickened, remove the sauce from the heat and allow to cool slightly. Serve the mitarashi sauce warm or at room temperature with the dango.

Recipe notes

Dango have been eaten in Japan for centuries, and are appreciated for their simplicity and versatility. Hanami Dango, in particular, are traditionally eaten at picnics under cherry blossom trees. These colorful skewers represent the colors of spring: green for young leaves, white for flower petals, and pink for cherry blossoms.

Hanami, literally "looking at the flowers", is a Japanese tradition that dates back centuries. During this period, families and friends gather under the cherry blossom trees to admire the ephemeral beauty of the sakura. Hanami Dango, with their bright colors and delicate flavor, add a festive touch to these celebrations.

These sweet and colorful skewers are perfect for any occasion, whether it's a spring party or just a special snack.

Mitarashi sauce is mild and slightly salty, perfectly complementing the soft texture of the dango. Traditionally, this sauce is brushed over grilled dango, but it's just as delicious as a dipping sauce. It takes its name from Kyoto's Mitarashi shrine, where it became popular. Dango dipped in this sauce are often eaten at festivals and are a popular treat at street stalls across Japan. The contrast between the sweetness of the dango and the umami flavor of the sauce makes it an irresistible and much-loved snack.

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