User
Do you know what “Mitarashi dango” is?
ChatGPT
Yes, I know about “Mitarashi dango”. Mitarashi dango is one of the traditional Japanese sweets. In general, it is a dumpling made from glutinous rice flour and mixed with sweet miso (ama miso).
Mitarashi dango is characterized by its chewy glutinous rice dumplings, and is flavored with sweet and rich miso. The surface of the dango is covered with a sweet miso and soy sauce-based mitarashi sauce. This sauce clings to the dumplings and gives them a unique flavor and sweetness.
Generally, mitarashi dango are sold at food stalls and Japanese confectionery shops, and are a popular Japanese confectionery regardless of the season. In particular, it is often seen at events such as festivals and celebrations.
Mitarashi dango is one of the traditional Japanese sweets and is loved by many people. It is a delicious Japanese sweet that can be enjoyed with tea or coffee.
User
What are similar dumplings in other flavors?
ChatGPT
Similar dumplings with other flavors include:
Kinako dango: Dango coated with kinako (roasted soybean flour). Kinako is a powder made by grinding roasted soybeans and has a sweet and fragrant taste. Roasted soybean flour dumplings have a chewy texture and a fragrant soybean flour flavor.
Matcha dango: Dango made with matcha. Matcha is a powdered form of green tea with a rich taste and bitterness. Matcha dumplings are chewy dumplings that spread the flavor of matcha, and you can enjoy a unique bitterness.
Black sesame dumplings: Dumplings covered with black sesame seeds. Black sesame is a powder made by grinding roasted sesame seeds and has a rich aroma and rich flavor. The black sesame dumplings have a chewy texture and the scent of black sesame spreads through them.
These dango are a popular traditional Japanese sweet and can be found at various shops and festivals. Each characteristic flavor enhances the taste of dumplings.
User
Where can I buy this.
ChatGPT
These dango can be purchased at Japanese confectionery shops, supermarket wagashi corners, and food stalls. Outside of Japan, it is also available at select Japanese food stores and online Japanese food stores.
In the case of Japan, there are many wagashi specialty shops and wagashi shops in major cities and tourist areas, so if you visit those shops, you will be able to find a wide variety of dango. Also, during local festivals and celebrations, you may be able to purchase them at stalls or temporary stalls.
Outside of Japan, Japanese grocery stores often carry Japanese sweets, and you might be able to find kinako dango, matcha dango, and black sesame dango. There are also online stores specializing in Japanese food and online shopping sites for Japanese sweets, so you can purchase them there.
However, the places and stores where you can get it differ depending on the region, so if you are looking for a specific place or store, we recommend contacting a local Japanese restaurant or Japanese food store, or searching on the Internet. To do.
User
Will it keep for a long time?
ChatGPT
Some wagashi have a long shelf life, but in general, mitarashi dango and other flavored dango don’t last very long. The main reason is that glutinous rice and dumplings themselves tend to lose their freshness, become hard due to humidity, and deteriorate in flavor and texture.
Generally, dango is said to be delicious for 1-2 days after it is made. After that, the flavor and texture may change and it may become hard. Especially in a humid environment, such as in the summer, it may deteriorate even faster.
If you need to save dumplings, please note the following:
Refrigerate: Store the dumplings in an airtight container in the refrigerator to prevent moisture and germs from entering. However, even if it is refrigerated, it cannot be stored for a long period of time.
Freezing: Storing dumplings in an airtight container in the freezer will keep them fresh longer. If freezing, keep the dumplings tightly sealed in the freezer before thawing, and thaw just before eating.
However, we recommend that you eat the dango as soon as possible. Eating it fresh is the best way to enjoy it.
User
Do you have vacuum packs?
ChatGPT
Yes, some wagashi makers and wagashi specialty stores offer vacuum-packed dango. Vacuum packing keeps the dango fresh for a long time.
Vacuum packing prevents the dango from oxidizing and moisture from entering, and has the effect of preserving the flavor and texture for a long time. In addition, vacuum packaging keeps the dumplings relatively soft, so they can be enjoyed even after thawing.
However, even vacuum-packed dumplings begin to lose their freshness once they are opened. We recommend eating as soon as possible after opening.
If you want to buy vacuum-packed dumplings, look for them at online or physical stores of wagashi makers and wagashi specialty stores, or check with your local Japanese food store. However, not all stores offer vacuum packs, so we recommend that you check in advance before using them.
User
Please tell me how to make it.
ChatGPT
Here’s how to make basic mitarashi dango.
【material】
Glutinous rice: 200g
Water: Appropriate amount
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Salt: a pinch (to be added to hot water for dumplings)
Sugar: Appropriate amount (adjust to taste)
Soy sauce: 1 teaspoon
Miso: 2 tablespoons
[How to make]
Wash the glutinous rice and soak it in water for about 30 minutes.
Drain the glutinous rice in a strainer.
Put the glutinous rice in a pot and add an appropriate amount of water (adjust the amount of water according to the condition of the glutinous rice).
Cook slowly over low heat. Cook until the glutinous rice becomes transparent (about 15-20 minutes), stirring halfway through.
When the glutinous rice is cooked, turn off the heat and let it steam for about 10 minutes.
Boil plenty of water in another pot and add salt to it.
Take out the cooked glutinous rice and put it in hot water. Boil in boiling water for about 1 minute.
Rinse the boiled dumplings with water and drain.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Mix soy sauce and miso in another bowl.
Place the boiled dumplings in a bowl, and sprinkle soybean flour, mitarashi dango sauce, and soy sauce miso on top to complete the dish.
This is the basic recipe, and you can adjust the amount of sugar and miso and arrange the toppings according to your taste. You can also freely change the shape and size of the dango. In order to make it well, please proceed carefully while paying attention to how to cook and boil the glutinous rice.
User
Come up with an arrangement idea.
ChatGPT
Here are some ideas for arranging mitarashi dango:
Toppings other than soybean flour: By using toppings other than soybean flour, you can change the flavor and texture of the dango. For example, you can enjoy a new taste by sprinkling black sesame, matcha, finely crushed peanuts, almonds, cocoa powder, etc.
Filled with red bean paste: Filling the dumplings with red bean paste (anko) can change the sweetness and texture of the dumplings. For example, you can enjoy the combination of chewy dumplings and red bean paste by putting koshian, tsubuan, white bean paste, sweet potato bean paste, etc. in the center of the dumpling.
Fruit topping: You can add a refreshing sweetness and sourness by putting cut fruits on top of the dumplings. Make colorful dumplings using seasonal fruits such as strawberries, mangoes, kiwis, and blueberries.
Fried dango: By frying glutinous rice, it becomes a dango that is crispy on the outside and chewy on the inside. Sprinkle the fried dumplings with soybean flour, matcha powder, and cinnamon sugar to make them even more delicious.
Variety of toppings: Other than soybean flour and mitarashi dango sauce, try various toppings according to your taste and ideas. Choose the sweetness and flavor that goes well with dango, such as brown sugar syrup, red bean paste, whipped cream, syrup, matcha sauce, and fruit sauce.
These are just some examples of arrangements, but by arranging the dango according to your own tastes and ideas, you can discover new flavors and ways to enjoy them. Please enjoy mitarashi dango with free ideas.
User
Think of a recipe for making this dumpling in Canada.
ChatGPT
I came up with a recipe for making mitarashi dango in Canada. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: Matcha powder, black sesame seeds, walnuts, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Canada, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste.
User
Think of the recipe for making this dumpling in America.
ChatGPT
I came up with a recipe for making mitarashi dango in America. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: Matcha powder, chocolate syrup, walnuts, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in the availability of ingredients and cooking utensils in the United States, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste.
User
Think of a recipe for making this dumpling in Mexico.
ChatGPT
I came up with a recipe for making mitarashi dango in Mexico. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: cinnamon sugar, crushed peanuts, coconut flakes, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Mexico, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste.
User
Think of a recipe for making this dumpling in Brazil.
ChatGPT
I came up with a recipe for making mitarashi dango in Brazil. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: coconut flakes, chocolate syrup, granulated sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in the availability of ingredients and cooking utensils in Brazil, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste.
User
Consider the recipe for making this dumpling in Argentina.
ChatGPT
I came up with a recipe for making mitarashi dango in Argentina. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: cocoa powder, almond slices, maple syrup, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Argentina, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste.
User
Think of a recipe for making this dumpling in Australia.
ChatGPT
I came up with a recipe for making mitarashi dango in Australia. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: macadamia nuts, passion fruit syrup, coconut flakes, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Australia, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste.
User
Think of a recipe for making this dumpling in Indonesia.
ChatGPT
I came up with a recipe for making mitarashi dango in Indonesia. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: coconut flakes, palm sugar, edible flowers, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Indonesia, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in Taiwan.
ChatGPT
I came up with a recipe for making mitarashi dango in Taiwan. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: sesame flour, peanut flour, brown sugar syrup, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Taiwan, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in Malaysia.
ChatGPT
I came up with a recipe for making mitarashi dango in Malaysia. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: coconut flakes, palm sugar, banana slices, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Malaysia, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in Thailand.
ChatGPT
I came up with a recipe for making mitarashi dango in Thailand. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Granulated sugar: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: coconut milk, palm sugar, petals, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix granulated sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Thailand, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Consider the recipe for making this dumpling in India.
ChatGPT
I came up with a recipe for making mitarashi dango in India. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Jaggery syrup: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: walnuts, almonds, pistachios, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix jaggery syrup and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in the availability of ingredients and cooking utensils in India, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in the Middle East.
ChatGPT
I came up with a recipe for making mitarashi dango in the Middle East. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Date syrup or maple syrup: 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: cinnamon powder, walnuts, pistachios, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
In a separate bowl, combine the date syrup or maple syrup and potato starch.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in the availability of ingredients and cooking utensils in the Middle East region, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in Germany.
ChatGPT
I came up with a recipe for making mitarashi dango in Germany. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Sugar: 3/4 cup
Katakuriko: 1 tablespoon
Hazelnut paste or peanut butter: appropriate amount (used as mitarashi dango sauce)
Optional toppings: chopped hazelnuts, chocolate sauce, powdered sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix sugar and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
If using hazelnut paste or peanut butter as a sauce for the mitarashi dango, spread it over the dango.
Prepare optional toppings.
Sprinkle the glutinous rice balls with optional toppings and you’re done.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Germany, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Consider the recipe for making this dumpling in Holland.
ChatGPT
I came up with a recipe for making mitarashi dango in Holland. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Syrup (e.g. maple syrup, golden syrup, molasses, etc.): 3/4 cup
Katakuriko: 1 tablespoon
Soybean flour: appropriate amount (used as sauce for mitarashi dango)
Optional toppings: chopped hazelnuts, cinnamon powder, powdered sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
Mix syrup and potato starch in another bowl.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
When using soybean flour as a sauce for mitarashi dango, add sugar to soybean flour and mix well.
Prepare optional toppings.
Sprinkle glutinous rice balls with soybean flour and optional toppings to complete.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in availability of ingredients and cooking utensils in Holland, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in France.
ChatGPT
I came up with a recipe for making mitarashi dango in France. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Maple syrup or creme de caramel: 3/4 cup
Katakuriko: 1 tablespoon
Almond flakes: Appropriate amount (used as mitarashi dango sauce)
Optional toppings: chopped pistachios, powdered sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
In another bowl, mix maple syrup or crème de caramel and potato starch.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
If using almond flakes as a sauce for the mitarashi dango, sprinkle it over the dango.
Prepare optional toppings.
Sprinkle the glutinous rice balls with optional toppings and you’re done.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In France, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Think of a recipe for making this dumpling in England.
ChatGPT
I came up with a recipe for making mitarashi dango in England. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
Golden syrup or traycanup syrup: 3/4 cup
Katakuriko: 1 tablespoon
Chopped pecan nuts: Appropriate amount (used as mitarashi dango sauce)
Optional toppings: chopped pecans, maple syrup, powdered sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
In another bowl, mix golden syrup or traycanup syrup and potato starch.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
If using chopped pecans as a sauce for the mitarashi dango, sprinkle it over the dango.
Prepare optional toppings.
Sprinkle the glutinous rice balls with optional toppings and you’re done.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in the availability of ingredients and cooking utensils in the UK, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Consider the recipe for making this dumpling in Spain.
ChatGPT
I came up with a recipe for making mitarashi dango in Spain. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
maple syrup or honey: 3/4 cup
Katakuriko: 1 tablespoon
Sliced almonds: Appropriate amount (used as mitarashi dango sauce)
Optional toppings: almond slices, cinnamon powder, powdered sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
In another bowl, combine maple syrup or honey and potato starch.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
If using sliced almonds as a sauce for the mitarashi dango, sprinkle it over the dango.
Prepare optional toppings.
Sprinkle the glutinous rice balls with optional toppings and you’re done.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. There may be differences in the availability of ingredients and cooking utensils in Spain, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!
User
Consider the recipe for making this dumpling in Portugal.
ChatGPT
I came up with a recipe for making mitarashi dango in Portugal. Below:
[Material] (For about 10 pieces)
Sticky rice: 1 cup
Water: 1 cup
maple syrup or melassa (black molasses): 3/4 cup
Katakuriko: 1 tablespoon
Coconut flakes: Appropriate amount (used as mitarashi dango sauce)
Optional toppings: coconut flakes, cinnamon powder, powdered sugar, etc. (optional)
[How to make]
Wash the glutinous rice and soak it in water for at least 4 hours.
Drain the glutinous rice in a strainer.
Put the glutinous rice into the pot and add water.
Bring to a boil over medium heat, then reduce heat to low, cover and steam for about 15 minutes.
Turn off the heat and let it steam for about 10 minutes.
In another bowl, mix maple syrup or melassa and potato starch.
Add the steamed glutinous rice to the bowl and mix well with your hands.
Take out the glutinous rice and divide it into 10 equal parts.
If using coconut flakes as a sauce for the mitarashi dango, sprinkle it over the dango.
Prepare optional toppings.
Sprinkle the glutinous rice balls with optional toppings and you’re done.
This recipe is an example and may need to be adjusted according to individual tastes and circumstances. In Portugal, there may be differences in the availability of ingredients and cooking utensils, so please try to arrange it according to the local situation. Also, you can freely change the shape and size of the dumplings, so please adjust them according to your taste. Please enjoy!