Dango is a Japanese dumpling and sweet made from mochiko (rice flour), related to mochi. It is often served with green tea. Dango is eaten year-round, but the different varieties are traditionally eaten in given seasons. Three to four dango are often served on a skewer.
There are many different varieties of dango which are usually named after the various seasonings served on or with it.
Anko: Commonly known as (sweetened) red bean paste, while ingredients other than azuki are used on rare occasions.
Chadango: Green-tea flavored Dango.
Bocchan dango: Dango that has three colors. One is colored by red beans, the second by eggs, and the third by green tea.
Denpun dango: Variety of dango from Hokkaidō made from potato flour and baked with sweet boiled beans
Kuri dango: Dango coated in chestnut paste
Chichi dango: Slightly sweet light treats usually eaten as a dessert.
Hanami dango: Also has three colors, Hanami dango is traditionally made during Sakura-viewing season.
Goma: sesame seeds. It is both sweet and salty.
Kibi dango: Dango made with millet flour. This variety is prominently featured in the tale of Momotaro, a folkloric Japanese hero, who offers the rounded ball (not skewered) to three talking animals in exchange for their aid in fighting demons.
Kinako: A toasted soy flour.
Kushi dango: Dango held by a skewer
Mitarashi: Covered with a syrup made from shouyu (soy sauce), sugar and starch.
Nikudango A type of meatball.
Teppanyaki: Dango on a skewer with a tangy teppanyaki taste.
Sasa dango: Dango that is produced and eaten primarily in Niigata Prefecture. Sasa dango has two varieties: “Onna Dango” and “Otoko Dango.” Onna Dango (literally “Female Dango”) is filled with anko, while the otoko dango (literally “Male Dango”) is filled with kinpira. The dango is wrapped in leaves of sasa for the purpose of preservation
(Hanami Dango. Source: en.wikipedia.org/wiki/Dango)
Below is a very basic Dango recipe I found for you guys! Only three ingrediants! It’s better to use silken tofu for a smooth texture, and as the dango itself doesn’t have much flavour, the flavours actually come from the toppings and sauces. For this recipe, Anko (sweet red bean paste) was use.
200g Mochiko (or Shiratamako)
Anko (sweet red bean paste)
- In a bowl, mix the Tofu and Mochiko well by hand. The dough should be not too loose or too firm.
- Scoop out heaping teaspoons of the mixture and roll into balls.
- Boil some water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.
- Serve Dango with Anko, or find a different topping for different flavours!
I hope your dango comes out well! This is a very basic recipe, so you’ll be able to modify it in all sorts of ways!