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.

^ ^