Hello everyone ^ ^
Because now I'm discussing the typical Japanese snacks, then in this session I will discuss about Dango. 
^ ^ Dango is a Japanese cake shaped like a small ball, and matured by steaming or boiling in water. Dango batter made ​​from rice flour diulen with water or hot water. Kushidango is the name for a number of 3, 4, or 5 grains dango which pierced into one with a puncture (Kushi) of bamboo. The number of grains in a single puncture dango depends on the area in Japan.

Dango are sweet, made ​​by adding sugar to the dough, while the dango are not dipped in sweet sauce. Dango can also be eaten with a sprinkling of powdered soya bean (kinako), put in mitsumame (agar-agar are eaten with a variety of canned fruit) or red bean jam diluted with water. Apart from rice flour, dango also be made from wheat flour or millet flour.

^ ^ SAUCE
 Sauce for kushidango consists of two flavors:

    # Sauce mixture of soy sauce (sauce) with water plus sugar, mirin, and potato starch as a thickener.

    # Sweet-salty sauce is the most common sauce to dango in various regions in Japan.

    #  Soy sauce
       Kushidango with soy sauce flavor can be found in Gifu prefecture, Tama area in Tokyo, and Iruma in Saitama Prefecture.

Another variation of kushidango served with assorted spreads or sprinkles:
     * Jelly beans
     * Soybean powder and sugar
     * Young soy peanut butter
     * Peanut butter walnut

^ ^ TYPE OF DANGO
    # Tsukimidango (dango see the moon)
Number of areas in Japan up until the pyramid-shaped granules tsukimidango.

    # Hamidango (dango when ohanami) 
 Kushidango with pink, green, and white.

    # Yomogidango or Kusadango
Dango are eaten with butter beans, soy powder, and sugar.

    # Shiratama dango (dango white ball) 
 Dango sphere of rice flour is put into a diluted red peanut butter, or eaten with gelatin and fruit cans.

    # Mitarashi dango
A number of 3, 4 or 5 grains dango pierced with bamboo and grilled puncture before the first dipped into a sauce of soy sauce and sugar mixture. Only in Gifu Prefecture, mitarashi dango first dipped into the sauce before baking.

     # Kibidango 
 Dango from millet flour as narrated in folklore Momotaro

 Here are some pictures of the finished dango.

^ ^

 

  
^ ^ DANGO RECIPE

The first recipe :

Ingredients:
Dango

     200 g of rice flour
     200 ml of hot water

Mitarashi sauce

     100 ml of water
     2.5 tbsp Kikkoman soy sauce - can experiment with soy sauce if you like
     70 grams of sugar
     1 tablespoon tapioca flour


How to Make
Dango

     Combine hot water and rice flour. Stir well. Knead dough until smooth and hard as the ear lobe.
     Prepare a steamer, torn to pieces small size dough and place it in the steamer. Steam over medium heat for 25 minutes.
     After 25 minutes, transfer the dough steamed in a bowl. Knead again until smooth. To prevent sticking, the occasional splash of boiled water.
     Form the dough into a long round. Prepare a knife that has been soaked in water to prevent sticking. Cut into small pieces. Spherical shape.
     If you want to make dango skewers. Prepare the skewers, wet with water first. Then dango skewers and stacking. Can also use a toothpick to a dango. Set aside.

Mitarashi sauce

     Mix all ingredients. Cook over low heat until all ingredients are well blended and thickened.
     Pour the sauce over the dango Mitarashi before serving. Or it could be presented as a dye.

Note:
Dango is basically no taste. So, you can create using a variety of sauces and jams.

 

^ ^ The second recipe :

 

 substances (dango skewers for 20 more)
500 g white glutinous rice flour
100 g rice flour (use rice flour is let Dango is easy to shape)
Anget water to taste
20 bamboo skewers

Spreads:
500 cc of water
3 tablespoons soy sauce
2 tablespoons soy sauce
Sugar and salt to taste made ​​to establish a sense
2 tablespoons of cornflour / cornstarch

 

 Here's how:
1. Mix flour and glutinous rice flour, pour water little by little while until the dough can be formed diuleni. If there is 'an accident' alias most of the water, the dough so weak ... if already gini, add enough flour until sticky rice can be formed.
2. Started to form! Take the dough according to taste (not to big ... big-mouth later hard to get ... also not too small, this is not a satay flies!). Round the dough, set it in the steamer.
3. Steam for 45 minutes to 1 hour. Lift.
4. While still warm, prick with a skewer. One skewer contents 3-4 dango, dango depending on size.

Make a smear:
1. Set aside one cup of water. Dissolve cornflour / cornstarch in it, stir
2. Heat the remaining water, cook together the soy sauce + sugar + salt + salt to boiling
3. Enter the solution of starch / cornstarch (mixed first so as not to precipitate), reduce the flame. stir.
4. If so viscous that is already cooked and popped. Turn off the flame while stirring the batter.

 

 Burn dango:
1. Heat the pan / rack to burn. Tip: if you burn it on the stove, use pan only, in order to spread not dripping on the stove. If burning charcoal fire pake can use the rack / pan and smell better. Be careful if using a stove to burn kerosene oil smell gas ... later ...
2. Grilled dango on both sides. If it is slightly brown, basting with a smear of material while continuing to burn, while oiled, and tumbled until both sides are cooked and browned exciting, hohohohohoho ....
3. Serve warm ....

 

Here I will include a video on how to make Dango. This video will make you more obvious when made​​. I hope you succeed at making your own.

^ ^

 

PART-7 ^^

Takoyaki, Japanese Typical Crunchy Snacks

In addition to its unique flavor, takoyaki also presents the delicious flavor of fish sauce and a strong flavor.

Snacks from Japan always tempting seafood with a distinctive flavor and the sauce is sharp, but legit.

One of the popular snacks is takoyaki, which form round balls containing octopus served with special sauce and a sprinkling of shredded fish.





^^ HISTORY
 In the Taisho era has been found stunned the market stall that sells fried Choboyaki form of konnyaku flour with the contents of which is the forerunner of takoyaki. Choboyaki developed into Rajioyaki containing beef tendons and other parts of cheap meat. Confectionary called "rajioyaki" because of its round like a transistor radio buttons at the time.

In 1933, the stalls selling takoyaki named Aizuya rajioyaki Nikuyaki which is a variation of which is filled with beef. In 1935, Aizuya kiosk that takes the idea of Akashiyaki began to fill the octopus and eggs into the rajioyaki and called takoyaki.

Around 1965's, surprised the market stalls that sell takoyaki began to appear in the Kanto region. In the mid-1990s, Tokyo has a fever takoyaki takoyaki stall started by Kyōtako in the area called Shibuya. In the Kyushu region, the company named Hatchandō sell takoyaki is around but is now transformed into a company selling takoyaki as frozen food.

Around the year 2000, a kiosk called Gindako derived from the Tsukiji market, Tokyo successful with a number of stores opened branches all over Japan to make snack foods with a sense of takoyaki.

 ^^ characteristic
Takoyaki is usually sold as a hawker in the street to be enjoyed as a snack. Takoyaki is usually sold in sets with one set containing 5, 6, 8 to 10 pieces of takoyaki served on a boat-shaped plastic sheet or put in transparent plastic containers to take home. While there are common matsuri stalls selling takoyaki as tennis balls (jambotako) is a unit that sells takoyaki.

At first, takoyaki sold using bamboo prick with the contents of 3 pieces per skewer. Around the year 2000 can still be found a stall that sells takoyaki with bamboo prick in Aichi Prefecture, but now it is closed by reason of old age retailer.

Takoyaki prices can vary depending the region and stalls selling. One set contains 5-8 pieces of takoyaki regular priced between 200 yen to 400 yen. In the Kansai region, the price could be cheaper due to fierce competition among the houses in Osaka penjual.Setiap usually owned pan (pan) to make your own takoyaki at home. As the food of pride that is often used as a side dish to eat white rice, the people of Osaka are usually both women and men know how to make and bake takoyaki. Materials to make takoyaki available in full at the store. Takoyaki griddle is one of the household furniture to be awarded to the parents of girls who become brides.

Confidential material (such as baking powder) or pickled red ginger (benishōga) are often mixed into the dough. Sellers who likes to be creative sometimes add cheese or konnyaku into the takoyaki.

Sauce is usually used okonomiyaki sauce, although there are also specific to the takoyaki sauce that tasted not much different from the okonomiyaki sauce.

Takoyaki with a preferred local content (sometimes without the octopus) tried to be introduced in countries where the population was terrified to eat octopu

^^   kinds of  takoyaki
Takoyaki plain

     Do not use sauce, soy sauce flavor and is sometimes eaten with ponzu or coarse salt

Takoyaki (with sauce)

     Plus a surface smeared with mayonnaise sauce, and katsuobushi aonori.

Takoyaki soy sauce

     Surface smeared with soy sauce, often found in Nagoya and surrounding area

Akashiyaki (Tamagoyaki)

     Confectionery from wheat flour diluted with lots of chicken eggs and dashi, served on a platter lined up like a cutting board and eaten with dipping into the soup base dashi.

^^ frying takoyaki

 Takoyaki-ki is the name for the skillet with a concave dots that serve as the pan when frying takoyaki. In the Kansai region, takoyaki pan is very easy to find in stores that sell home appliances. To sell takoyaki pans sold in the shops located in the region Doguyasuji Namba, Osaka.

The types of pan (cookie sheet) based on the heat source:

     Griddle for gas stove
     Gas stove frying appliance following the one

     Large skillet with a gas hose connections are used to sell takoyaki, while the mini size wok with gas in the tube can be used to make takoyaki at home

     Additional electric hotplates with takoyaki pan
     Electric grill for takoyaki
     Automatic takoyaki grill

     Takoyaki reversed by the vibrations in the pan so it does not need to be reversed and forth manually.

Takoyaki pans are usually made ​​of cast iron takoyaki fried so not easy to overcook. Akashiyaki sellers typically use a skillet of bronze material but only a handful of sellers who want to use a takoyaki pan of bronze material.

Takoyaki be inverted by using a special tool with a rod of iron takoyaki-shaped wooden handle. When making takoyaki at home is usually used a similar tool called senmaidōshi which is used to punch something. $ 20bulat-shaped brush is also necessary to lubricate the concave dots on takoyaki pan.

^^ TAKOYAKI RECIPE

Material of Construction:
130 grams of high protein flour
1.5 tsp baking powder
1.5 tsp sugar
1 egg
1.5 tsp instant dashi powder, dissolved in 300 ml of water
1/2 tsp salt

Material Content:
60 grams of minced baby octopus
2 tsp onion leaves
2 tsp ginger, finely chopped
2 tablespoons of cabbage, chopped finely

Method of Construction:
Combine flour, baking powder, salt and sugar in a bowl and stir well. Add egg and dashi broth that has been dissolved in water. Mix well and knead to form a smooth dough. Cover bowl with plastic wrap and let dough rise for about 30 minutes.

Grease a baking sheet with oil takoyaki, then reheat over low heat. Pour the dough in half and insert the two pieces of chopped baby octopus, a little pickled ginger, cabbage and leeks in the middle.

Once the dough begins to expand, roll in the opposite direction using a toothpicj. By itself the dough will form a circle as takoyaki mold.

If it looks solid, roll the sphere to be more evenly cooked and browned. Pick up dots and serve on a plate with a splash of takoyaki sauce, bonito flakes and dried mayonaisse.

^^ GOOD LUCK !!

 

6 ^.^

Hii .. ^ ^ This is my seventh post. I wrote this post because it reminded of the typical Japanese snacks which I quite liked. Yes, this cake called mochi. Hmmm ... so delicious bite really soft and tender. Fill mochi is usually a pasta / butter beans (typically Japanese) are sweet. While accompanied by hot tea was so good in this cold weather.

^ ^ There is a distinct tradition of mochi making this cake, especially when the new year. New Year's Eve was busy making mochi Japanese residents held in the temples, which will be distributed later this mochi to visitors when the moment came the turn of the year which is believed to be good luck in the next year.

Mochi-making ceremony traditionally takes a long time.

     # Sticky rice as its main ingredient and then soaked overnight in steamed until cooked.
     # Ketan then repeatedly pounded using a wooden mallet worked two people, where one man and one man pounding wet and flipping the dough with a steady rhythm, if not definitely one of the injured worker will hit the hammer.     #Once the dough is smooth, then set up a round or at cubes and coat with flour to prevent sticking.   Usually the typical Japanese mochi stuffed pasta made ​​from sweet red beans. I understand that in Indonesia mochi filled with graft or graft-sugared peanuts.

In modern times it is today making mochi can be made in a short time with the result that much by using modern tools of course. Was mochi cake with ice cream can be modified as the content of mochi cake. Hmm ... mochi ice cream, I think it is delicious eaten in summer.

 ^ ^  Omochi is a term in Japanese for what is generally known in general as mochi cakes or moci in Indonesia. Prefix in front of the title is actually just the mochi extra smoothing only in the language of Japanese women in general.

In Indonesia or in some other Asian countries, mochi cakes made ​​of glutinous rice flour and white while in the region of origin, mochi is made from special rice called mochigome, which includes species including Japanese rice japonica type. Mochigome shape shorter and more rounded than the usual type of rice is often consumed in Indonesia, which include the type of indica. Japonica types of bras are more sticky, so easy to eat rice with chopsticks.

Rice is then mixed in a way or pounded with a pestle Kine specific and reversible in a USU or a traditional Japanese wooden mortar and then given additional water. Currently in Negri Sakura mochi cake is treated with the machine for mass production. While the traditional mochi-making is more of a ritual in a series of celebrations or festivities mochitsuki know the new Japan.

As a snack or a snack, mochi is very varied content. The form can be changed according to taste. In Indonesia, particularly the city-made mochi cakes are often sold by Sukabumi street sellers in intersection area of the city of Bogor, cookie dough contains peanut mochi.

  

 Packed in bamboo baskets that were given brand bearing the Kuo-I, which by Swang Sie translated as "much happiness". Each basket contains 10 pieces of cake mochi mochi-sized marbles which are priced starting to Rp7500 per joint Rp5000 containing 4 bamboo basket.

In Sukabumi own, well-known merchant mochi mochi are cakes that are jl.Otista 39. This round mochi cakes and sprinkled with corn starch. and when bitten, firmness and sweetness of this cake will taste.

^ ^

Now, I will give some mochi cake recipe in which if you can try at home. Practical and easy to serve.

I. Moci Cake Ingredients:

250 grams of glutinous rice flour
350 ml of water
1/4 teaspoon salt

Syrup Ingredients:

100 grams of granulated sugar
50 ml of water

Fill material moci Cake:

50 grams tenteng obese, mashed

Moci cake topping ingredients:

100 grams sago flour, toasted

How to Make moci Cakes:

A. Mix the flour with water while diuleni. Wrap a clean cloth and squeeze until the water dried. Do this three times.
2. Boil syrup ingredients to boil and then measuring as much as 100 ml. Enter the sticky dough with a little salt while diuleni.
3. Take the dough of your thumb and then flatten. Fill with tenteng obese. Spherical shape. Steam the dough for 10 minutes, remove from heat immediately rolled on top of toasted corn starch.

 

Hi ^^ This is my sixth post .. After I show five yan post contains serious about Japanesefood, this time I will discuss the typical Japanese snacks .. And snacks that will be discussed this time is Dorayaki. Who in this world who do not know Dorayaki?? Yes, I'm sure, everyone in the world would recognize it .. And it was so famous, food has becomeone of the types of food preferred by Doraemon, which is one of the popular animated children ..

^^ Original dorayaki basically only have one side only, while its present form resembles aflying saucer had been introduced in 1914 by Ueno Usagiya. Dorayaki are unique intaste. Created a distinctive sweet taste of a mixture of several ingredients such asbeans, sugar, and liquid milk. The skin itself is made up of dorayaki flour and mix a fewother ingredients such as making a regular cake batter.

Making dorayaki not as difficult as imagined. All it takes is some dough for the manufacture of leather, a material for dorayaki content itself, and the courage to make it.


Dorayaki is a cake that originated in Japan. Dorayaki belongs to the class of traditional Japanese cakes (wagashi) that looks a bit chubby round, consisting of two pieces ofcake with peanut butter stuck on red. Dorayaki has a soft texture similar to the Japanesecake called Kastela for dough containing honey.


In Indonesia, snack foods was introduced in Indonesia in conjunction with the animeDoraemon. Doraemon robot figures have dorayaki cake craze. Dorayaki sold in pastryshops in Indonesia it has been adapted to local tastes as dorayaki contains a mixture ofchocolate and cheese. Dorayaki also known in Indonesia as Obanyaki.

In Japan, better known Obanyaki Imagawayaki. AlthoughObanyaki has the form similar to Dorayaki, cakes Obanyaki thicker than Dorayaki.Obanyaki also usually baked in the future shoppers while Dorayaki been previouslybaked and sold in packs..

^^ History of Dorayaki

At first, Dorayaki consists of only one round cookie sheet with folded edges slightly to form a rectangle. In the center was given a peanut butter cookie called azuki.Pada1914, Dorayaki cake consisting of two pieces of cake Usagiya introduced by the company using a dough-like batter Kastela. Dorayaki which consists of two circularpieces of cake and then became popular throughout Jepang.Menurut story credible,cake Dorayaki named because its shape is like a gong (Japanese: dora). According toanother story, Benkei warrior named Saito Musashibo is the creator Dorayaki. Benkeiinjuries and should be treated in the population. After recovering, Benkei baking doughof flour and water mixture on top gong. The result is a round cake and peanut butter is given to those who cared for him as a thank you. There are still some other stories aboutthe origin Dorayaki so hard to make sure stories are most correct.
7 reasons why Doraemon like Dorayaki

1. Sweet, because dorayaki made ​​of 2/3 tablespoons of sugar and 340 grams of anko.

2. Creamy texture makes Doraemon always salivating when see it.

3. Similar to the Japanese cake called Kastela for dough containing honey.

4. In hot conditions, it can be penghagat Dorayaki frozen soul.

5. Funny shape like Gong, which the Japanese language can be interpreted as Dora.

6. Fragrance of the inviting taste makes Dorayaki can not hide from Doraemon.

7. Dorayaki be used as a greeting you by the warrior Benkei Saito Musashibo

^^ Here are some recipes Dorayaki that deserves to be tried at home ..

ingredients:


1. 100 gr flour
2. 2 tablespoons granulated sugar
3. tbsp honey
4. 1/2 tsp salt
5. 3 eggs
6. 75 ml of liquid milk
7. 1 teaspoon margarine for greasing


contents:


100 grams of red beans
3 tablespoons granulated sugar
150 ml of liquid milk

Or Fill Cheese and Chocolate:

you can use shredded cedar cheese, meses, or brown.

How to make:

1. Mix the sugar, honey, eggs and salt, beat until thick, add the flour and liquid milkgradually, mixing well.

2. Heat the mold dorayaki or non-stick frying pan diameter 8 cm, rub the pan withmargarine.

3. Pour one tablespoon of vegetable mixture into a mold until 3/4 high mold, allow it tosurface perforated holes, cover mold, and cook until lightly browned bottom. Lift.

4. Make filling: boiled red beans until tender, remove from heat, drain, and puree. Cookagain until thick, put milk and sugar, cook until thick, remove from heat.

5. Rub the surface with the content to the average dorayaki, cover with dorayaki again,serve

^^ The second recipe

Dorayaki Banana Milk :

ingredients:
4 eggs
50 grams sugar
50 grams of milk banana syrup
1/4 teaspoon salt
250 grams of cake flour
1 teaspoon baking powder
150 ml of water


Fill Dorayaki recipe Banana Milk Ingredients:


100 grams of chocolate spread


How to Make Banana Milk Dorayaki:


Beat eggs, sugar, milk banana syrup, and salt until thick. Add flour and baking powderand mixed well with sifted sir alternating with a little as she shuffled slowly.
Heat a griddle pan. Pour 1 tablespoon batter. Let rise. Turn the dough. Set aside.
Take a piece of dorayaki. Topical contents. Close again with dorayaki.

^^ The third recipe

Dorayaki recipe Sweet Red:

ingredients


2 teaspoons instant yeast
4 tablespoons warm water
3 eggs
100 grams sugar
150 gr flour
100 g sweet potatoes, steamed, mashed,
150 ml coconut milk
100 grams of cheese, sliced ​​matchsticks


How to make Sweet Potato Recipe Red Dorayaki:


Mix the yeast with warm water, let stand 15 minutes.
Beat sugar and eggs until fluffy, put flour, sweet potatoes, water, yeast and coconut milk.Stir well and let stand for 30 minutes.
Pour the batter in the mud cake pan, put the cheese on top then put on the fire until cooked.
Serve as a snack other than normal.

^^ If the explanation is incomplete or unclear to you, the following will show one of my videoon how to make Dorayaki .. Happy listening ..

DORAYAKI VIDEO

GOOD LUCK !!

=) ^^