Kushi-dango ｜ Our Regional Cuisines

1. Knead Shiratamako (=glutinous rice flour) while adding water little by little. Add boiling water to the Joshinko (=short-grain rice flour), knead well, then combine it thoroughly with the shiratamako. Divide the mixture into 5 to 4 equal portions.

2. Boil the mixture in hot water until it floats to the surface, then remove it and place it on a damp cloth. Knead it well.

3. Shape the well-kneaded dough into bars and cut into 16 equal portions.

4. Roll up and thread 4 on each skewer. Lightly sear them to create grill marks (a burner is helpful).

5. In a small saucepan, heat the sauce ingredients, stirring frequently.

6. Coat the dumplings from step 4 with the mixture from step 5.