Hage Dango ｜ Our Regional Cuisines

1. Make the sweet bean paste.
Boil azuki beans or sasage beans in plenty of water, and when the water comes to a boil, discard the water to drain off the azuki. Again, add plenty of water and bring to a soft boil. When it is simmering, add sugar and cook until the mixture is firm enough to hold together, without burning. Add salt to enhance the sweetness.

2. Knead flour with water to make a dough about the consistency of an earlobe. Boil water and drop bite-sized pieces of Dango(dumplings) dough into the boiling water with a wooden scoop. When it rises to the surface, drain it in a colander.

3. Drain off the water from the [2], and while still hot, sprinkle the red bean paste from the [1] evenly over the Dango(dumplings).
It is ready when the red bean paste is evenly distributed and the Dango(dumplings) are "hage".