Oae Dango ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Dumpling flour (Joshinko(=glutinous rice flour) and Glutinous rice flour) 200g
- Water Around 180ml (adjust according to temperature)
- Konjac(=yam cake) 80g
- Shiitake mushroom 25g
- Carrot 50g
- Komatsuna(Japanese mustard spinach) 3 small stalks
- Firm Tofu 3／4 tofu (about 300g)
- Miso 50g
- Sesame seeds 25g
- Sugar 50g
- Mirin(=sweet rice wine) 15ml
How to cook
-
1. [Making Rice flour Dumplings]
Add Water to the Dumpling flour, knead, and when it becomes the consistency of earlobes, roll it into a disk about 3 cm in diameter. Prepare boiling Water, add the Dumplings, and when they float to the surface, remove them from the water and allow them to cool. -
2. [“Ae-Dane” step1](mixture with Tofu and Vegetables)
Drain the Tofu for a while, then wring it out with a dish towel to drain off the water. -
3. [“Ae-Dane” step2]
Cut Shiitake mushrooms, Konnjac, and Carrots into strips, boil them in Salted water and drain. -
4. [“Ae-Dane” step3]
Boil Komatsuna, soak in Water, cut into 2cm length, and squeeze well. -
5. [“Ae-Dane” step4]
Put Roasted Sesame in a grinding bowl and grind it, then add Sugar and Miso.(you can adjust the amount of Sugar and Miso) -
6. [“Ae-Dane” step5]
Add drained tofu to the "Aedane step 4" and grind well. -
7. [“Ae-Dane” step6]
Add the ingredients from "Ae-Dane step 2" and the “Komatsuna” from "Ae-Dane step 3" and mix them with the Tofu. -
8. [Mixing the Dumplings step1]
Wrap the Rice flour Dumplings in "Ae‐Dane " and serve.
provider : Shiga Food Culture Research Association
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
