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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Add 240ml of hot water to 300g of rice flour, mix slightly with a spatula, then knead into a dough by hand.
Watch out
Be careful with hot water to avoid burns, make sure it is fully mixed into a dough.
Pinch the dough into small pieces, arrange them neatly in a steamer lined with a steamer cloth, and steam on medium-high heat for 40 minutes until thoroughly cooked.
local_fire_departmentMedium-high heat for 40 minutesWatch out
The steamer must be stable, ensure enough water during the 40 minutes, otherwise it will burn dry.
The freshly steamed dough is extremely hot and direct contact will cause severe burns; use a damp cloth to handle it.
Prepare a damp cloth, wrap the steamed dough and knead while hot, cool in cold water to about 40°C, then knead again until completely smooth and even.
Watch out
The dough must be kneaded while hot with a damp cloth, otherwise it will harden and become unshapeable.
Wipe dust off the kelp with a paper towel, do not wash with water. Place kelp in a container, add 100 times its weight in water, and let sit for 1 hour until expanded and releases umami.
Watch out
The white powder on kelp is the source of umami, do not rinse with water or umami will be lost.
Put kelp water and soaked kelp into a pot, boil on low heat until small bubbles appear, maintain for about 10 minutes until the kelp stock is clear.
local_fire_departmentLow heat for 10 minutesWatch out
Do not let the water come to a full boil, otherwise a fishy seaweed flavor will ruin the broth.
Add 100g of light soy sauce, 150g of caster sugar, and 200ml of kelp stock to the pot, and cook on medium-low heat until the sugar completely dissolves.
local_fire_departmentMedium-low heatWatch out
Heat slowly on medium-low and stir continuously, otherwise the sugar will settle and burn bitter.
Dissolve 20g arrowroot powder in 40ml water, mix with part of the sauce, pour back into pot, cook on medium-low until translucent, add 25g mirin and mix until clear and slightly thick.
local_fire_departmentMedium-low heatWatch out
Arrowroot powder must be dissolved completely in cold water first, otherwise it will clump in hot sauce and won't dissolve.
Roll the dango dough into a long strip, cut into appropriate sizes with a knife, round them by hand, and skewer them onto bamboo sticks.
Watch out
Cut into uniform sizes, otherwise uneven baking times will cause some to burn and others to be raw.
Place the dango on a grill net and roast slowly on low heat until the surface is slightly charred.
local_fire_departmentLow heatWatch out
Must grill slowly on low heat and turn frequently, otherwise high heat will burn the surface while inside remains cold.
Ladle the soy sauce glaze over the grilled dango until evenly coated with translucent glaze, done.
Watch out
Pour the glaze while the dango is hot so it adheres well, otherwise the glaze will slide off when cooled.
