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Dango (Sweet Japanese Dumplings)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6048
Energy (kCal)419.95
Carbohydrates (g)102.3756
Total fats (g)0.1824
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough. | 2. Knead the dough well. | 3. Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most. | 4. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. | 5. When they are done (brownled slightly) take them off and let the cool on a wire rack. | 6. Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat. | 7. Combine the Katakuriko with the small tablespoon and a half of water. | 8. When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat. | 9. Grill the dango slightly and add the sauce to taste. | 10. YUM! Anime-licous! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mochiko rice flour 1 1/3 1/3 sweet - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    potato starch - - - -
    water 3/4 - 1 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    katakuriko 1 1/2 1/2 - - - -
    water 1 1/2 1/2 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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