Lazy Dango (japanese mochi snack)
well well. I was feeling curious, yet lazy. ever see this 🍡 emoji? It’s a japanese mochi snack called Dango, where round balls of mochi is threaded in skewers in three, and then toasted, and smothered with a soy sauce-based, thick, sweet syrup.
Weird that soysauce is used in a dessert, right? this is what intrigues me. the ratio of brown sugar and soysauce actually brings out a caramelized-kind of flavor- just like salted caramel, or chocolate chip with flaky salt, the hint of saltiness accentuates the sweetness.
Anyways this is a totally lazy version of dango that I might be facing a backlash from the authentic community lol. But this lazy sunday morning, I was not about to make the mochi from scratch. Plus, I kindof like the chewy texture of dduk (Korean rice cakes)- so i tried it, and it works! here’s the recipe:
Ingredients
10 pieces of dduk (Korean rice cakes)
skewers
Dango glaze
2 Tbsp brown sugar
1 Tbsp mirin
1 Tbsp soysauce
1 Tbsp cornstarch
1/3 cup water
Matcha glaze
2 Tbsp white sugar
1 Tbsp matcha
1 Tbsp cornstarch
1/3 cup water
optional: Kinako powder for topping
Boil 10 pieces of the Korean dduk for 2 minutes, or until soft and chewy. (mine were frozen)
cut the dduk in half, thread them through skewers
mix 1/3 cup water, 1 Tbsp soysauce, 2 Tbsp brown sugar, 1 Tbsp mirin, and 1 Tbsp of cornstarch in a pot
on medium heat, boil while stirring constantly, until the sauce is thick. let it cool.
put the sauce in a small ziplock bag and gather it in one corner, close the bag, and cut a small piece of the corner (use it like a piping bag). Squeeze in zig zags onto the skewer
optional: sprinkle some Kinako (soybean) powder for a nutty flavor!
Boil 10 pieces of the Korean dduk for 2 minutes, or until soft and chewy. (mine were frozen)
Cut the dduks in halves, and thread through skewers.
like this! :)
mix 1/3 cup water, 1 Tbsp soysauce, 2 Tbsp brown sugar, 1 Tbsp mirin, and 1 Tbsp of cornstarch in a pot
on medium heat, boil while stirring constantly, until the sauce is thick. let it cool.
put the sauce in a small ziplock bag and gather it in one corner, close the bag, and cut a small piece of the corner (use it like a piping bag). Squeeze in zig zags onto the skewer
(The dduk looks toasted because I torched the surface with a torch, but I found it better not toasted)
Matcha sauce is the same process as the soy, just different ingredients listed above :)
aka, mix em all together, stir and boil until it’s thick
optional: sprinkle some Kinako (soybean) powder for a nutty flavor!
enjoy !!
