Put left over rice in a plastic bag. Mash the rice. Using heavy-duty plastic bag will make it easier to remove the rice later.
When the rice is mashed, add katakuriko and then rub in until the rice loses its shape.
When the ingredients are mixed evenly and the rice pulverized, remove and shape into a rod.
Tear the rod into pieces.
Wet your hands and shape the pieces round. Stick a skewer through the pieces. It's easier to round the pieces if you squeeze each piece 4 to 5 times before rolling them between your palms.
Cook in a steamer for 3 minutes. I used my microwave's steam mode on high for 5 minutes.
Make the mitarashi sauce. Mix all ● ingredients and heat on low until it thickens.
Coat the freshly steamed dango in sauce and they're ready to serve.
The recipe name won't be true anymore, but you can use a food processor to mash the rice.
Use your wet hands to knead the mixture after using the food processor.
Story Behind this Recipe
I saw a comedian making dango on TV and got some hints from that and made this recipe. I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.
Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce.