Herahera dango ｜ Our Regional Cuisines

1. Knead flour with water until it becomes as soft as an earlobe, and let it rest for about 30 minutes.

2. Boil plenty of water in a saucepan, and pour in the dough, stretching it flat with the palm of your hand or fingertips to a size of 5 cm.

3. When all the dough is added, add water. When the water boils again, turn off the heat and let sit for 2 to 3 minutes.

4. Remove the wet ingredients from the dough by quickly running it under water, drain off the water, and mix well with the koshi-an (sweetened red bean paste).