Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, tri-colored potato dango (for flower viewing ). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Tri-Colored Potato Dango (For Flower Viewing ) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Tri-Colored Potato Dango (For Flower Viewing ) is something which I have loved my entire life. They are nice and they look fantastic.
Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Categories: Potato Side Dish Gluten Free. Sanshoku (tri-color) dango has a distinct appearance and is another popular type of dango.
To get started with this recipe, we must first prepare a few ingredients. You can cook tri-colored potato dango (for flower viewing ) using 9 ingredients and 7 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Tri-Colored Potato Dango (For Flower Viewing ):
- Get 300 grams Potatoes
- Prepare 50 grams Fresh okara
- Get 1 tbsp ☆Katakuriko
- Prepare 1 tbsp ☆Grated cheese
- Get 1/2 tbsp ☆Mentsuyu
- Prepare 1 roughly 45 grams A: Mentaiko
- Take 1/2 tsp B: Dashida
- Get 1/2 tsp C: Matcha
- Get 1/2 tsp C: Kombu tea (or umeboshi kombu tea)
You know the red, green and white ones? i see them in anime all the time and i cant really seem to find a recipe online i only find the hot dango recipe (which is the white dumplings. Dango are sweet Japanese rice dumplings that come in various flavors, such as red bean paste Traditionally made during the sakura-viewing season, these dango get their name from hanami - the activity of cherry blossoms viewing (with "hana" meaning sakura flowers and "mi" - viewing). This is a recipe for Mitarashi Kushi Dango, a traditional wagashi (Japanese sweet) made of dumplings coated with a sweet soy sauce called mitarashi. Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings.
Instructions
Steps to make Tri-Colored Potato Dango (For Flower Viewing ):
- Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash.
- Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together.
- Mix the ☆ katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g).
- Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each.
- Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls.
- Skewer the dango balls. These haven't been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand.
- Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done.
These kushi dangos are coated with a sweet soy. Sasa dango has two varieties: onna dango and otoko dango. The dango is wrapped in leaves of sasa for the purpose of preservation. Denpun dango (でんぷん団子) from Hokkaido is made from potato flour and baked with sweet boiled beans. Max per slot A tri-colored Dango that is a pure delight to look at.
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