Kushi Dango Skewered Sweet Dumplings
Transport yourself to the streets of Japan with Kushi Dango, Skewered Sweet Dumplings—a traditional and delectable snack that's as fun to eat as it is to make. These soft and chewy rice flour dumplings, crafted with just a few simple ingredients like mochiko and silken tofu, are boiled to perfection, cooled in an ice bath, and threaded onto bamboo skewers. The true magic lies in the sweet soy glaze, a harmonious blend of soy sauce, mirin, and sugar, thickened to a glossy perfection. For added depth of flavor, lightly grill the skewers for a hint of smokiness. Perfect as a snack or dessert, these bite-sized treats are a sensory delight that can be served warm or at room temperature. Elevate your next gathering with this crowd-pleasing Japanese classic! Keywords: Japanese sweet dumplings, Kushi Dango recipe, sweet soy glaze, traditional Japanese snacks.
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Recipe Information
Ingredients
- 120 grams Mochiko (sweet rice flour)
- 150 grams Silken tofu
- 2 tablespoons Water
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 tablespoons Sugar
- 1 teaspoon Potato starch (or cornstarch)
- 2 tablespoons Water (for glaze)
- 6 pieces Bamboo skewers
Instructions
In a medium mixing bowl, combine the mochiko and silken tofu. Knead the mixture with your hands until it forms a smooth, pliable dough. Add 1-2 tablespoons of water if the dough feels too dry.
Divide the dough into 18 equal portions and roll each into a small, smooth ball.
Bring a pot of water to a boil. Drop the dough balls into the boiling water and cook until they float to the surface, about 2-3 minutes.
Once cooked, transfer the dumplings to a bowl of ice water to cool. Let them sit for 2 minutes, then drain well.
Thread 3 dumplings onto each bamboo skewer and set aside.
To make the glaze, combine soy sauce, mirin, sugar, potato starch, and 2 tablespoons of water in a small saucepan. Whisk until smooth.
Place the saucepan over medium heat and cook the glaze, stirring constantly, until it thickens and becomes glossy, about 2-3 minutes.
Brush the sweet soy glaze generously over the skewered dumplings.
Optionally, lightly grill or broil the skewers for 1-2 minutes until slightly charred for added flavor and texture.
Serve the Kushi Dango warm or at room temperature, and enjoy this traditional Japanese treat!
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1166 mg | 51% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 42.1 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 549 mg | 42% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
