Kabocha Mitarashi Dango

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Kabocha Mitarashi Dango. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Kabocha Mitarashi Dango is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Kabocha Mitarashi Dango is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Kabocha Mitarashi Dango, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Mitarashi Dango delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kabocha Mitarashi Dango is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Kabocha Mitarashi Dango estimated approx 25 mins.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Kabocha Mitarashi Dango using 9 ingredients and 7 steps. Here is how you can achieve it.

I served these for the Tanabata festival (Star festival).

I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.

(Recipe by commeline)

Ingredients and spices that need to be Take to make Kabocha Mitarashi Dango:

1. 120 grams Kabocha squash (net weight)
2. 120 grams Tofu
3. 100 grams Shiratamako
4. 50 ml Water (for the sauce) ＊
5. 2 tbsp Sugar ＊
6. 1 Katakuriko ＊
7. 2 tbsp Soy sauce＊
8. to taste Honey
9. to taste Mirin

Instructions to make to make Kabocha Mitarashi Dango

1. Peel the kabocha and chop. Place in a plastic bag and microwave until soft and then mash.
2. Combine the tofu, kabocha, and shiratamako and knead well.
3. When the dough is soft (similar to the texture of your earlobe), roll into balls.
4. Put the balls into boiling water. When they float to the top, boil for 1-2 minutes more.
5. Chill in cold water.
6. Serve with black sugar syrup.
7. I mixed edamame and sugar to make a zunda bean paste.

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So that is going to wrap this up for this special food Steps to Prepare Perfect Kabocha Mitarashi Dango. Thank you very much for your time. I'm confident you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!