kushi dango w/ 3 sauces

I've posted dango here before in various presentations, but today I thought I'd go with the very traditional presentation of kushi dango, which is dango threaded on bamboo skewers, lightly grilled, and spread with a variety of sauces. The sauces shown in the photo, from left to right are: mitarashi (sweet soy-based), matcha (green tea powder), and goma (black sesame). My recipe of choice for basic dango is the one where silken tofu is mixed with shiramatako: details can be found on my shiratama an'mitsu post.

1. Prepare the wooden skewers by soaking them in water. This will make it easier to thread the balls, and the skewers will be less likely to burn during the grilling process.

2. Make the dango according to directions described in the link above.

3. Thread the boiled-then-chilled balls, four to a skewer, and grill on a wire net over the cooking ring on your stove or over a charcoal fire, only until the balls get slight, but yummy-looking burn marks. (You can even make these burn marks in a frying pan, if you'd rather not grill.)

4. Remove grilled skewered dango from the heat and spread each row of dango with one of the following three toppings (sauce= tare, paste=an).

Mitarashi sauce:
soy sauce...... 2 Tablespoons
white sugar........ 2 Tablespoons (remove any lumps with a sifter)
mirin..........1 teaspoon (optional)
water.........2 Tablespoons
katakuriko (potato starch or corn starch)...1/2 teaspoon

Place soy sauce, sugar, mirin, and water in small cooking pot over medium heat and stir with wooden spoon till the ingredients are well dissolved. When it begins to boil, slowly add katakuriko which has been liquified with a bit of water, and stir into the rest of the ingredients till it becomes clear and thickened. Remove from heat. Spread the sauce over the dango.

Sesame Sauce: Blend black sesame paste (tahini) with sugar and enough water for desired spreadability and flavor.

Matcha paste: Mix a desired amount of green tea powder into store-bought shiro-an (white bean an), and add enough water to get the desired consistency. Or, if you can't get shiro-an, make a soft version of kinton and mix in matcha (powdered green tea) to taste.

Note: In this recipe, grilling the skewered dango is only for aesthetic purposes. You can skip that step if you want. Adjust ingredients for desired consistency and sweetness.

renkon yakimochi

Here's a wagashi (traditional Japanese confection) recipe that may remind you of Chinese Dim Sum. I tweaked a recipe I found in Haruko Kanezuka's book Wa no Oyatsu (Japanese snacks). It is not overly sweet, as so many Western desserts tend to be, but that's only one of the reasons I like it so much. It's made from healthy ingredients, is quick to make from start to finish, has interesting texture, and is visually interesting too.

Main ingredients (six confections):

Shiratama-ko (flour made from sticky rice)......... 50 grams (1 & 2/3 oz)
Fresh or water-packed lotus root, some for slicing and some for grating.......(buy about 150 grams worth=5 oz)
Black sesame seeds....2 teaspoons
Soy sauce....2 teaspoons
Sugar....1 Tablespoon
a bit of oil for frying
cheese, (optional)



Prep:
If the lotus root is fresh (un-packaged), peel it. Cut 6 thin (3~4 cm) slices from it and put the slices in a bowl of cold water to keep them from oxidizing and changing color. Grate enough of the remaining lotus root to make 100 grams (3.5 oz) worth. If using cheese, chop enough to make 5~6 teaspoons worth.

Cooking directions:
1. Place the shiratama-ko and the grated lotus root in a bowl and gently knead together to make a cohesive ball.
2. Add the sesame seed to the above, and knead till mixed evenly into the dough.
3. Divide dough into 6 equal balls.
4. Flatten each ball against the palm of your hand and place a teaspoon or less of chopped cheese in the middle. Wrap the dough around it and pat it back into a ball.
5. Pat the lotus root slices dry with paper towels, and flatten a dough ball against each slice.
6. Heat a little oil in a frying pan over medium heat. Then place all the lotus/dough patties in the pan with the lotus side down. Reduce heat to low, cover pan, and let steam-cook for 5 minutes.
7. Turn the patties over and steam-cook for 3 more minutes.
8. Remove excess oil from pan with paper towels, and then add the soy sauce and sugar to the pan. Stir with a wooden spoon or shake the pan to dissolve the sugar into the soy sauce, tossing the patties till they are coated with this sauce.



















As an alternative, replace the cheese with a different filling, or leave the filling out all together. Either way, this is a delicious snack! Serve with bancha tea.

miniature kabocha confections (nerikiri series)

The nerikiri dough (rice flour and white bean an combo) is as easy to use as playdough. A lot of people have been telling me it reminds them of marzipan, which I've never tried. And I don't know if marzipan can be made with a main ingredient other than almonds, but I do know that neriki can be made with alternate ingredients. In today's recipe, I substituted pureed kabocha (Japanese pumpkin) for the white bean an, wrapped the resulting nerikiri around a core of red bean an, and molded it to look like a miniature kabocha.

Ingredients for ten confections:

kabocha (or pumpkin)..... enough to result in 300 grams/ 10 oz of puree
shiratama-ko (glutinous rice flour)....2 teaspoons
sugar (optional)......30 grams/ 1 oz
matcha (powdered green tea).... 1 Tablespoon
tsubuan (coarse red bean an).....150 grams/ 5 oz
black or white sesame seeds for decoration (optional)....20~ 30
pine nuts or sunflower seeds for decoration (optional)....10

I cut one medium-sized kabocha into chunks and microwaved the chunks (loosely covered with plastic wrap) till the orange flesh was tender. When the chunks had cooled enough to handle, I cut away the hard green peel from the orange flesh, and mashed the flesh with a fork till it was a smooth paste. You can do this in a food processor if you prefer. I didn't add any sugar because I thought the kabocha was sweet enough. But if you like it sweeter, add sugar as you mash the kabocha.



Dissolve the shiratama-ko (rice flour) in a tablespoon of water, and mix it thoroughly into the kabocha puree. Click here for detailed directions (with photos) for making nerikiri. When the kabocha neriki is the right consistency and cooled to room temp, divide the dough in half. Take one of the halves and knead matcha (green tea) powder into it. This will color the dough green and add a wonderful green tea fragrance.



Roll the tsubuan (red bean an) into ten balls. Roll the orange half of the nerikiri dough into about 15 balls, and the green half into about 15 balls.



Once again, click here to see photos of how to put three nerikiri balls together in your palm and press them together to form a flat circle large enough to enclose one of the tsubuan balls. Only this time, combine the orange and green so that any one confection will be mostly green (with a dash of orange), or mostly orange (with a dash of green). Pinch pieces off the balls to adjust the amount of color you are aiming for.



Make sure the seams are smooth and the separate pieces of dough are sticking well to each other. Then press gently down on the top so that each ball is slightly squashed. Use the dull edge of a straight utensil (I used chopsticks) to press dents into the flattened balls to make them look more like real kabocha. I used sesame seeds to express the imperfections in the outer skin of the kabocha, and a sunflower seed to represent the stem.

fall leaves (nerikiri series)

I started my wagashi adventures with the easier confections that women of my parents' generation, and to a lesser degree my own, made for their families at home. Nowadays these confections are readily available at any market or roadside stall, so today's busy young mothers are less inclined to make them from scratch. I meant to prove to myself, and to my readers, that these confections can be made easily, cheaply, and quickly, and that they are so much better for you and your kids than the pre-packaged, mass-produced junk we would eat otherwise.

Before long I was ready to try something a bit more challenging, and I decided to take a swing at Nerikiri, which is the basis for a whole wonderful world of delicately-shaped and subtly-colored confections. The basic ingredients are the familiar ones from earlier posts.

Nerikiri ingredients:
White bean an........ 300 grams (10 oz)
Shiratamako........5 grams (about 2 teaspoons)
Water.......1 tablespoon



Place the shiratamako in a small bowl with the water, and stir till the rice flour is completely dissolved. Add the white bean an to the dissolved shiratamako and mix thoroughly. Divide the an mixture into 6~8 equal portions and lay, without overlapping, in a ring around the outer edge of a round microwave-safe dish (I used a pyrex pie dish).

Leave the dish uncovered, and nuke in microwave for 3 minutes so that the excess moisture will evaporate out of the an mixture. Depending on the power of your microwave, you may have to repeat this two or three times. I ended up microwaving at 500W for a total of 7 minutes before the mixture was dehydrated enough (you want to be able to knead it like playdough).

Take the an mixture out of the microwave and scrape the separate portions into one lump and knead together so that it becomes a smooth ball of dough. Cover this with a damp kitchen towel and let sit until cooled to room temperature.







Directions for Fall Leaves confection:
An dough from recipe above
Red Bean an..... enough to make 6~8 1-inch sized balls
Food dye

Divide the cooled nerikiri dough into three lumps roughly equal in size. Using food dye, color one lump green, another one yellow or orange, and the last one red or pink. I used powdered dye and dissolved the tiniest amount (1/8 teaspoon) with a drop or two of water before kneading the an dough into it. To make the orange color, I mixed yellow and red dye together before kneading the dough into it.

If the an dough gets too moist during this process, put it back into the microwave for a couple of minutes to dry it out enough to handle like playdough. Make 6~8 small balls from each color of dough. Place one ball of each color together (as shown below) and gently squeeze them so that they stick together. Place this on the palm of your hand and stretch it out without letting the colors mix up too much. Put a ball of red bean an in the middle and gently pull the colored dough around it till it is wrapped completely. Place this large dough ball in the center of a square of plastic wrap and twist the corners firmly at the top. (Traditionally, this is done with a thin cotton cloth.)









Let the confection settle for a while in a cool place (refrigerator would be good). When ready to serve, gently remove the plastic wrap so that the wrinkles formed in the confection are not disturbed. The idea is to evoke autumn by reproducing the tints of fall leaves. Experiment with different color intensities and combinations to suit your taste. I made some with just green and yellow dough, and others with just orange and red.

If you prefer a subtler color combination than shown here, experiment with dye products and techniques and you see what you can come up with. I will be posting several more in the nerikiri series of Japanese confections. The one shown here is one of the very simplest of these, but they can become quite fancy. Once you get the hang of nerikiri, there's so much you can do with it!