Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tri-colored potato dango (for flower viewing ). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Tri-Colored Potato Dango (For Flower Viewing ) is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Tri-Colored Potato Dango (For Flower Viewing ) is something that I have loved my entire life.
Great recipe for Tri-Colored Potato Dango (For Flower Viewing ). I wanted to make a perfect snack for flower viewing, and so I came up with this recipe for healthy and fun snacks made using potato and okara. I wanted for this to go well with sake, so I used mentaiko and dashida.
To get started with this recipe, we have to first prepare a few ingredients. You can cook tri-colored potato dango (for flower viewing ) using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Tri-Colored Potato Dango (For Flower Viewing ):
- Get 300 grams Potatoes
- Take 50 grams Fresh okara
- Make ready 1 tbsp ☆Katakuriko
- Prepare 1 tbsp ☆Grated cheese
- Make ready 1/2 tbsp ☆Mentsuyu
- Make ready 1 roughly 45 grams A: Mentaiko
- Prepare 1/2 tsp B: Dashida
- Take 1/2 tsp C: Matcha
- Get 1/2 tsp C: Kombu tea (or umeboshi kombu tea)
Its medium texture blends into the garden, but can always be balanced by a couple of finer or coarser plants for an effective composition. Tri Colored Layered Mochi Leah F Metra Copy Me That. Layered Mochi Sanshoku Three Colour Dango Chopstick Chronicles Great For Hanami Cherry Blossom Viewing Tri Colour Dango Sweet Three Colour Dango Dumplings Recipe An Centre Girls Day Treatochi Making Guava Rose. Potato Mochi Gratin Plant Based Cuisine By Karley Ray Dango is a Japanese dumpling and sweet made from mochiko (), related to mochi.
Instructions to make Tri-Colored Potato Dango (For Flower Viewing ):
- Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash.
- Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together.
- Mix the ☆ katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g).
- Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each.
- Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls.
- Skewer the dango balls. These haven't been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand.
- Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done.
It generally is finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). Dango is a kind of Japanese sweets and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that's when they explore new Japanese foods that are not always available in the SF Bay Area.
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