Mitarashi Dango (Soy-Free)

Ingredients

• 1 cup Glutinous Rice Flour (Mochiko)
• 3/4 cup Water
• 2 tbsp Potato Starch
• 1/4 cup Maple Syrup
• 2 tbsp Mirin (Rice Wine)
• 2 tbsp Sugar
• 1/4 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1 cup of Glutinous Rice Flour (Mochiko) and the 3/4 cup of Water. Mix with a spoon or your hands until a smooth, cohesive dough forms.
2. 2Divide the dough into 12 equal pieces. Roll each piece into a ball, about 2.54 cm in diameter.
3. 3Fill a large heavy-bottomed pot with water and bring it to a rolling boil over high heat. Carefully add the dango balls to the boiling water. Cook for 3-5 minutes, or until the dango float to the surface and have a slightly chewy texture. Continue to cook for an additional 2 minutes after they float.
4. 4While the dango are cooking, prepare a bowl with cold water and ice cubes. Once the dango have finished cooking, use a slotted spoon to transfer them from the boiling water into the ice water bath. Let them cool for 5 minutes to firm up.
5. 5In a small saucepan, combine the 1/4 cup Maple Syrup, 2 tbsp Mirin (Rice Wine), 2 tbsp Sugar, and 1/4 cup Water. Place the saucepan over medium heat (176.7°C / 175°C). Stir constantly until the 2 tbsp Sugar is completely dissolved and the sauce begins to thicken slightly, about 3-5 minutes. Remove from heat.
6. 6Thread 3-4 cooled dango balls onto each of 4 bamboo skewers. Lightly oil a grill pan or a flat griddle and heat it over medium-high heat (204.4°C / 200°C). Place the skewers on the hot grill pan and cook for 2-3 minutes per side, until the dango are lightly browned and slightly puffed.
7. 7Remove the skewers from the grill pan. Brush the dango generously with the prepared soy-free glaze. Return the skewers to the grill pan for another 1 minute, turning once, to caramelize the glaze.
8. 8Serve the Mitarashi Dango warm.

Substitutions

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