Comments on: Japanese Recipe: Natsu Furutsu Dango

By: Rebecca

Rebecca — Fri, 12 Jun 2009 22:19:15 +0000

Hey, I tried your recipe (finally) and it came out perfectly! However, maybe for the first time ever, I had no strawberries in my house. So I tried it with red raspberries. They came out great and gave me a reason to use my leftover raspberries from another recipe that were sitting in my freezer for the past few months. Should have made the dango sooner. By the way, I love trying out new recipes, so please keep posting them. I’ll eventually try them all.

By: cindy

cindy — Tue, 26 May 2009 20:59:58 +0000

hard to find mochiko here or I look in the wrong stores so I tried to use glutenous rice flour and also tried to use a microwave steamer and it came out tasting right but was looking wrong
So,I had a dango recipe in my anime cook book that was written incorrect but I discovered how it was written wrong thanks to noticing from your recipe, the one in the book suggested 1 cup too much water so I fixed it in the book and used this recipe,
Dango, Ingredients:
2/3 cup jyoshinko ?rice flour?
2 tablespoons sugar
? cup shiratamako ?glutenous rice flour?
Directions:
1: pour the jyoshinko, sugar and 1/3 cup of hot water in a bowl, then mix and knead.
2:In another bowl mix and knead the shiratamako with ? cup of hot water
3:Combine the jyoshinko and the shiratamako doughs and knead until solid but soft (not too firm)
4.Roll dango into balls and add into a pot of boiling water.
5.Once the dango float to the surface, they’re ready to be removed from the water.

and after, I made the ocha dango sauce it was really good together Thankyou so much for sharing, it was very yummy

By: Rachel

Rachel — Tue, 06 Jan 2009 01:57:10 +0000

@Sabrina, one way you could make tea-flavored dango, without matcha, would be to steep around 6-9 tea bags in the water used for making the dango. Make that water dark!One reason your dango might have been too gooey is using too much water. You should be adding the water a little bit at a time. Don't toss all the water in or you may end up with gloopy sludge. Another reason your dango might be too squishy is that's how mochiko rolls!Mochiko is really pliable and marshmallowy when used alone. If that texture is too off-putting for your taste, add some non-glutinous rice flour to the recipe, about a tablespoon or two. Read more about making dango at my two very, very comprehensive articles on the topic!!

By: sabrina

sabrina — Tue, 30 Dec 2008 15:28:56 +0000

Oh! Never mind! It was right here. Do you think I could grill the dango in a pan? I cooked the dango last night, and I don’t know if I did it wrong, but the texture was odd… O_O It was so squishy… *shudder*And the matcha sauce wasn’t strong either, so it was bland.

By: Sabrina

Sabrina — Tue, 30 Dec 2008 00:42:37 +0000

Hi! I want to make matcha dango, but I don’t have it. I saw something in passing about using green tea bags. Do you know how would I do it?

By: Rachel

Rachel — Tue, 02 Sep 2008 02:07:14 +0000

@brian Judar, which rice flour is the fail flour you refer to? Non-glutinous rice flour? It’s only half-fail since it’s needed to add firmness to the mochiko. I’m glad the second try was better! Keep making dango and you’ll be a pro!

By: brian Judar

brian Judar — Sat, 30 Aug 2008 20:23:32 +0000

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I used the failure rice flour. Hard … but 2nd attempt came out better than first. Spherical shape lost … but not all of it tastes grainy. The sauce came out tasty though!

By: Rachel

Rachel — Fri, 23 May 2008 15:39:24 +0000

@Casey, I recommend checking out my comprehensive posts on making dango to suit any taste.

http://theanimeblog.com/2008/04/10/dango-digest-a-thorough-look-at-japanese-dumplings-part-one/
http://theanimeblog.com/2008/04/14/dango-digest-a-thorough-look-at-japanese-dumplings-part-two/

If they’re too gooey, add some regular rice flour and less water. If they stick to the steamer basket, spray a bit of “Pam” cooking spray in the basket before you cook the dango.

By: Casey

Casey — Thu, 22 May 2008 21:59:37 +0000

this recipe looks awesome but the last couple times Ive tried to make it the dango stuck to the steamer and ended up really gooey… it also made the steamer really really difficult to clean >.< I was wondering I was doing something wrong?

By: Jane

Jane — Sat, 19 Apr 2008 15:47:36 +0000

Mmm.. ^ ^ ty for those information Ill try again and I’ll ask when I have another question ^ ^