macha dango

sometimes i get homesick and then i want something so authentically Japanese, but it s not sushi, or sashimi or sukiyaki or teppanyaki...

but a tiny little sweet savory dumpling named o-dango...

well, i found the best ever recipe on YouTube - Cooking with Dog
and i thought i might add some sweetened macha powder to make my dango

INGREDIENTS:

for the macha dumplings

equal quantities of glutinous rice flour and silken tofu (i used 125 grams of each)
a good tablespoon of sweetened macha powder
water

for the soy dumplings

equal quantities of glutinous rice flour and silken tofu
water
1 tablespoon of soy sauce
1 tablespoon of mirin (Japanese sweet cooking wine)
1 tablespoon of sugar

METHOD:

mix the rice flour and the tofu (and the macha powder if you re making them too) and knead until you get a nice reasonably firm dough
if the dough is still too dry add a little water, but not too much, you ll know what i mean
divide the dough into little dumplings and boil for about 3 to 4 minutes
cool in icecold water
skewer between 3 and 5 dumplings on a bamboo stick
i brushed the macha dango some more sweetened macha powder mixed with a tiny bit of water
for the sweet soy sauce to put on the white dumplings, simply boil the soy sauce, mirin and sugar together until it thickens a bit and turn the dango in this syrupy mixture

hmmm! おいしい (oishii)! delicious... this always takes me back to my childhood... savory sweet and sticky