Put joshinko flour in a bowl, pour boiling water in one go and mix with a rice spatula. When the dough has slightly cool down, knead with your hands. The best softness is to make it soft as an earlobe.
Roll out Step 1 into a rod like shape and cut it into 20 pieces while wetting the knife after each cutting.
With moisten hands form into balls. It will be difficult to shape the pieces round if you use too much water.
Line the steamer filled with boiling water with wet kitchen towel ( a big one ). Line the dango in the steamer leaving some space in between each other.
Cover the dango loosely with the kitchen towel. Cover the steamer with a lid and steam on high for 10 minutes.
After steaming, quickly fan the dango with a fan to let them become shiny.
Wet your hands while lining them leaving space in between, and let them cool down.
Enjoy the white dango dumplings with soy sauce-based topping, anko or kinako. The picture shows green soy beans kinako with sugar from Yokohama Gumyouji shrine.
When making mitarashi-dango, divide the dango dough into 16 pieces (Recipe ID: 809617).
I made the dango for the autumnal equinox and offered them to our ancestors.
Story Behind this Recipe
This was passed down by my mother.
The amount of the joshinko flour and the boiling water listed is just a guide. The amount will change depending on the season or the flour which are from different companies. Adjust the amount and try to make the dango dough soft as an earlobe. Dango tends to be harder after some time, but it will be soft again as freshly steamed when you reheat in a microwave.