Dango Skewers

Dango skewers are delightful Japanese rice dumplings, grilled to perfection and often glazed with a sweet, soy-based sauce. These dairy-free treats are perfect for a light dessert or snack, bringing a taste of Japan to your home.

Ingredients

• Glutinous rice flour - 150 grams
• Water - 120 milliliters
• Soy sauce - 30 milliliters
• Brown sugar - 30 grams
• Mirin - 15 milliliters
• Bamboo skewers - 4 pieces

Steps

1. In a mixing bowl, combine the glutinous rice flour and water, mixing until a smooth dough forms.
2. Divide the dough into 8 equal portions and shape each portion into a small ball.
3. Boil a pot of water and gently add the dango balls. Cook for about 5-7 minutes until they float to the surface.
4. Remove the dango with a slotted spoon and transfer them to a bowl of cold water to cool.
5. Once cooled, thread 2 dango balls onto each bamboo skewer.
6. In a small saucepan, mix the soy sauce, brown sugar, and mirin over low heat until the sugar dissolves and the mixture is slightly thickened.
7. Preheat a grill or grill pan over medium heat. Grill the dango skewers for about 2-3 minutes on each side until they are lightly charred.
8. Brush the sweet soy glaze over the grilled dango and grill for an additional minute.
9. Serve the dango skewers warm, drizzled with any remaining glaze.

Nutrition

• Calories: 160
• Protein: 2 g
• Carbs: 36 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.12 L

Health Benefits

• Glutinous rice provides a good source of energy and is gluten-free.
• Rich in carbohydrates, dango can help replenish glycogen stores after physical activity.

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