Mitarashi Sauce for Rice Dumplings (Dango/Shiratama) | みたらし団子のタレ

(日本語のレシピは以下にございます。)

Mitarashi Sauce for Rice Dumplings (Dango/Shiratama)

This is a not too sweet sauce for shiratama that transforms them from a savoury accompaniment (recipe here) to a dessert! This sauce is simple and easy to make, and gives the dumplings a beautiful amber glaze. To make these dumplings easier to handle, you can stick 3 or 4 dumplings onto a skewer before topping with the sauce.

Ingredients (for 10-15 dumplings)

❤ 10-15 shiratama dumplings (recipe here)
❤ 40 g sugar
❤ 30g soy sauce
❤ 10g potato starch (katakuriko)
❤ 100 ml water

Directions

1. Add all the ingredients into a pot, and mix until any lumps disappear. Set on medium heat while mixing, and bring to a boil. Once the mixture comes to a boil, bring it down to low heat, and reduce the sauce for approximately 1 minute. Once the sauce has become translucent, pour over the dumplings to serve. ❤

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みたらし団子のタレ

材料(10~15個分)

❤白玉 (レシピはこちらです)      10~15個
❤砂糖                                                       40g
❤醤油                                                       30g
❤片栗粉                                                   10g
❤水                                                      100ml

作り方

①すべての材料を鍋に入れ、ダマがなくなるまでよく混ぜる。混ぜながら、中火にかけ、沸々してきたら弱火にし、タレを約1分煮詰める。透明感が出たら、白玉に絡め、完成です❤

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