Japanese Mitarashi Kushi Dango - No Fail Recipes

Ingredients

• 1⅓ cup glutinous* rice flour
• ¾ cup hot water
• ½ cup sugar
• ⅔ cup hot water
• 2½ tablespoon soy sauce
• 1½ tablespoon katakuriko (potato) starch mixed with 1 1/2 tablespoon of water (or corn starch)
• Bamboo skewers
• Preheat steamer.
• Put rice flour in a small bowl. Slowly pour hot water over the flour. Mix until combined.
• Knead the resulting rice dough with hands until smooth. Divide the dough into small 1″ pieces and roll into small balls.
• Steam balls on high heat for about 10 minutes.
• Cool the dumplings and put dumplings on skewers.
• For the mitarashi sauce, in a sauce pan mix sugar, water, and soy sauce. Bring to a boil on medium heat.
• Pour the starch mixture into the sauce, stirring well as you are adding it.
• Bring sauce to a boil again, then turn off the heat.
• Grill dumplings over moderate heat until slightly grill-marked, about 1-2 minutes per side.
• Brush mitarashi sauce over dumplings.
• Dessert