Ingredients:
1/3 cup joshinko, rice flour
1/3 cup shiratamako/mochiko, sweet rice /glutinous rice flour
2 tablespoons sugar
3/4 cup hot water
1/2 cup sugar
2 1/2 tbsp. soy sauce
1 1/2 tbsp. katakuriko starch or cornstarch, mixed with 1 1/2 tbsp. of water
5 bamboo skewers
Steps to Make It
Gather the ingredients.
Combine shiratamako, joshinko, and sugar in a bowl.
Gradually pour 3/4 cup hot water over the combination. Stir in hot water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "earlobe." Feel free to mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (3 or 4 dumplings for a skewer)
To make the mitarashi sauce, mix water, sugar, and soy sauce in a saucepan. Bring to a boil over medium heat.
Pour the katakuriko starch mixture into the sauce, stirring well. Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush the mitarashi sauce over dumplings.
33.38 g | rice flour | 122
10.01 g | sugar | 39
33.38 g | water | 0.0
0.33 g | matcha green tea powder | 0.0
For 1 skewer----161 kcal
BMI Results:
My BMI --->20.8 kg/m2
My Sister's BMI--->26.4 kg/m2
My Mother's BMI--->24.3 kg/m2
My Father's BMI--->26.5 kg/m2
Dango Recipe:
Ingredients: 1/3 cup joshinko, rice flour 1/3 cup shiratamako/mochiko, sweet rice /glutinous rice flour 2 tablespoons sugar 3/4 cup hot water 1/2 cup sugar 2 1/2 tbsp. soy sauce 1 1/2 tbsp. katakuriko starch or cornstarch, mixed with 1 1/2 tbsp. of water 5 bamboo skewers
Steps to Make It Gather the ingredients.
Combine shiratamako, joshinko, and sugar in a bowl.
Gradually pour 3/4 cup hot water over the combination. Stir in hot water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "earlobe." Feel free to mix it using a spatula until combined.
Knead the dough with hands until smooth.
Divide the dough into small pieces and roll into small balls.
Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
Cool the dumplings and put dumplings on skewers. (3 or 4 dumplings for a skewer)
To make the mitarashi sauce, mix water, sugar, and soy sauce in a saucepan. Bring to a boil over medium heat.
Pour the katakuriko starch mixture into the sauce, stirring well. Bring to a boil again and stop the heat.
Grill the skewered dumplings until slightly grill-marked.
Brush the mitarashi sauce over dumplings.
33.38 g | rice flour | 122 10.01 g | sugar | 39 33.38 g | water | 0.0 0.33 g | matcha green tea powder | 0.0 For 1 skewer----161 kcal
BMI Results: My BMI --->20.8 kg/m2 My Sister's BMI--->26.4 kg/m2 My Mother's BMI--->24.3 kg/m2 My Father's BMI--->26.5 kg/m2