Kushi Dango

Kushi Dango Recipe - Traditional Japanese Sweet Skewers

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Kushi Dango is a traditional Japanese sweet treat made with sweet rice flour dumplings skewered on bamboo sticks and brushed with a sweet soy sauce glaze. This delicious dessert is perfect for satisfying your sweet tooth cravings.

History

Kushi Dango has been enjoyed in Japan for centuries and is often served during festivals and special occasions. The combination of chewy rice dumplings and sweet soy sauce glaze makes it a popular choice among both locals and tourists.

Ingredients

Sweet Rice Flour Mixture

1.33 cups of Joshinko or mochiko (sweet rice flour)
0.75 cup of warm water

Sauce

0.67 cup of water
0.5 cup of sugar
2.5 tbsp of soy sauce
1.5 tbsp of Katakuriko (dogtooth violet starch) or cornstarch
1.5 tbsp of water
Bamboo skewers

How to prepare

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 minutes.
Cool the dumplings and skewer 3-4 on bamboo sticks.
You can also microwave on high for 7 minutes (you might want to put them in a microwave-safe flat pan instead of shaping them into dumplings before cooking, you can shape them afterwards, especially if you want to fill them with an azuki bean paste or frozen rounds of peanut butter).
Mix water, sugar, and soy sauce in a pan and put it on medium heat.
Mix the water and katakuriko starch 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.

Variations

Fill the dumplings with red bean paste or peanut butter for a different flavor.
Use different types of sweet sauces or glazes for a unique twist on the classic recipe.

Cooking Tips & Tricks

Make sure to knead the dough well to achieve a smooth and elastic texture.

- Steaming the dumplings before skewering them helps to ensure they are cooked through.

- Brushing the sauce on the dumplings while grilling adds a delicious caramelized flavor.

Serving Suggestions

Serve Kushi Dango as a dessert or snack with a cup of green tea for a traditional Japanese treat.

Cooking Techniques

Steaming and grilling are the main cooking techniques used in this recipe.

Ingredient Substitutions

You can use cornstarch instead of katakuriko starch in the sauce.

Make Ahead Tips

You can prepare the sweet rice flour mixture and sauce ahead of time and assemble the skewers just before serving.

Presentation Ideas

Arrange the skewered dumplings on a serving platter and drizzle extra sauce on top for a beautiful presentation.

Pairing Recommendations

Pair Kushi Dango with a hot cup of green tea or a refreshing glass of iced matcha latte.

Storage and Reheating Instructions

Store any leftover Kushi Dango in an airtight container in the refrigerator. To reheat, microwave for a few seconds or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Kushi Dango contains approximately 150 calories.

Carbohydrates

Each serving of Kushi Dango contains approximately 30g of carbohydrates.

Fats

Each serving of Kushi Dango contains minimal fat content.

Proteins

Each serving of Kushi Dango contains minimal protein content.

Vitamins and minerals

Kushi Dango is not a significant source of vitamins and minerals.

Alergens

Kushi Dango contains soy and may contain traces of gluten.

Summary

Kushi Dango is a sweet treat that is relatively low in calories and fat, making it a guilt-free dessert option.

Summary

Kushi Dango is a delightful Japanese dessert that combines chewy rice dumplings with a sweet soy sauce glaze. This recipe is easy to make and perfect for satisfying your sweet cravings. Enjoy this traditional treat with friends and family for a taste of Japan.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Kushi Dango. It was a warm summer day, and I was wandering through a bustling street market in Japan. The air was filled with the enticing aroma of grilled meats and sweet treats, as vendors called out to passersby, enticing them with their delicious offerings.

As I meandered through the crowded market, my eyes landed on a small, unassuming stall tucked away in a corner. The elderly woman behind the counter was deftly skewering small, round dumplings onto bamboo sticks, dipping them in a glossy, sweet glaze, and then sprinkling them with a light dusting of sesame seeds.

Intrigued by the sight, I approached the stall and struck up a conversation with the woman. She introduced herself as Mrs. Yamamoto and explained that she had been making Kushi Dango for over fifty years, using a recipe that had been passed down through generations in her family.

Mrs. Yamamoto kindly offered me a taste of her Kushi Dango, and with one bite, I was transported to a world of sweet, chewy goodness. The dumplings were soft and tender, with a slight chewiness from the glutinous rice flour, and the sweet glaze added a delightful caramelized crunch.

I was instantly hooked and knew that I had to learn how to make these delicious treats for myself. Mrs. Yamamoto graciously agreed to share her recipe with me, and over the course of the afternoon, she patiently guided me through the steps, from mixing the dough to shaping the dumplings and grilling them to perfection.

As I watched Mrs. Yamamoto work her magic, I couldn't help but marvel at her skill and expertise. She moved with a grace and precision that only comes from years of practice and dedication to her craft. I could see the love and care she poured into each dumpling, and I knew that this was more than just a recipe – it was a piece of her heart and soul.

After several hours of hands-on instruction, I finally had a batch of Kushi Dango ready to be devoured. I took a bite and was immediately transported back to that bustling street market in Japan. The flavors were rich and complex, with the perfect balance of sweetness and nuttiness from the sesame seeds.

From that day on, Kushi Dango became a staple in my culinary repertoire. I would often make a batch for special occasions or simply to satisfy my cravings for something sweet and comforting. Each time I made them, I would think back to that fateful day in the market and Mrs. Yamamoto's gentle guidance.

Years passed, and Mrs. Yamamoto's recipe became a cherished tradition in my family. My grandchildren would gather around the kitchen as I mixed the dough and shaped the dumplings, eager to learn the secrets of this beloved treat. I would pass down Mrs. Yamamoto's recipe with pride, knowing that I was carrying on a legacy of culinary excellence and tradition.

As I look back on that moment when I stumbled upon the recipe for Kushi Dango, I am filled with gratitude for the serendipitous encounter that changed the course of my culinary journey. Mrs. Yamamoto's generosity and wisdom have inspired me to not only master the art of making Kushi Dango but also to embrace the joy of sharing delicious food with those I love.

And so, with each batch of Kushi Dango I make, I pay homage to Mrs. Yamamoto and her timeless recipe, grateful for the culinary legacy she has entrusted to me. The sweet, chewy dumplings are not just a treat for the taste buds but a reminder of the power of food to connect us to our past and bring us joy in the present.