Kushi Dango

Kushi Dango is a delightful Japanese skewered rice dumpling dish that is gluten-free and perfect for a cozy dinner. These chewy dumplings are glazed with a sweet soy sauce and served with seasonal vegetables for a complete meal.

Ingredients

• Sweet rice flour (mochi flour) - 150 grams
• Water - 120 milliliters
• Sugar - 30 grams
• Soy sauce - 15 milliliters
• Mirin - 15 milliliters
• Vegetable oil - 1 tablespoon
• Seasonal vegetables (e.g., bell peppers, zucchini, mushrooms) - 200 grams
• Salt - a pinch

Steps

1. In a mixing bowl, combine sweet rice flour and water to form a smooth dough.
2. Knead the dough for a few minutes until it becomes elastic, then divide it into small pieces (about 20 grams each).
3. Roll each piece into a ball and then flatten it slightly to form a disc.
4. Thread the discs onto skewers, leaving space between each dumpling.
5. In a pot of boiling water, cook the skewered dumplings for about 10 minutes or until they float to the surface.
6. While the dumplings are cooking, prepare the glaze by combining soy sauce, mirin, and sugar in a small saucepan over low heat until the sugar dissolves.
7. In another pan, heat vegetable oil over medium heat and sauté the seasonal vegetables with a pinch of salt until tender, about 5-7 minutes.
8. Once the dumplings are cooked, remove them from the water and brush them with the soy glaze.
9. Grill or pan-fry the glazed dumplings for about 2-3 minutes on each side until slightly charred.
10. Serve the Kushi Dango hot alongside the sautéed vegetables.

Nutrition

• Calories: 250
• Protein: 4 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.15 L

Health Benefits

• Gluten-free and suitable for individuals with gluten intolerance.
• Rich in carbohydrates, providing a quick source of energy.

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