This video will show you how to make Mitarashi Dango, small round Mochi balls skewed on bamboo sticks and covered with a gooey sweet and salty brown sauce.
Full recipe here: http://www.japanesecooking101.com/mitarashi-dango-recipe/
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what’s a good substitute for mochiko flour? im from philippines
mmmmmmmmmm Miami, its loog great, congrats, come and watch my recipe I hope you like!
Looks great! ❤️
“They all float down here…”
Dango, Dango, Dango, Dango, Dango, Dango Daikazuko… 🙁
i love this style of dango
you make the most appetising foods ever…
I had this in Nikko when I visited Japan this summer. I loved it! Thanks for the recipe. Defiantly gonna make it sometime.
I don’t eat tofu any alternative thank you
ありがとう！美味しそう！
I love this dish! I had it for the first time at a ramen house here in Fort Worth, TX and fell in love. Thank you for sharing this recipe!
What’s the difference when you replace Joshinko with tofu?
does it use sweet or salty soy sauce?
How do I get or do mochiko?
Is there any alternative ingredients or do u have to use Mochiko
Yum!! Just finished making these for the first time ever. Very tasty, sauce and texture is great: Did not have a nonstick pan so used a little bit of butter on stainless steel. Thank you for recipe, will make again 🙂
would firm tofu and potato starch work too?
Hi, what can I substitute for the tofu I don’t eat tofu kindly advise
Thank you xx
i have always wanted to taste this!!
Looks good ..
perfect for winter
Where do u get mochiko from
OH YES!
for some reason its bitter
mmm can’t waaaittt to EAT itAllUp
these are absolutely delicious
I should be able to make that. Thx for the recipe!
When you see the word Dango… NAGISA!!!!