As my husband and I are in love with Japanese cuisine, I decided I wanted to learn Japanese cooking. Your website was one of the first I found. The approachable nature, and the presentation of the recipes has me feeling less intimidated. Thank you for the extensive grocery suggestions on where to buy/substitutions for cooking ingredients. (Which outside of technique, is probably the MOST intimidating part.) I'm excited to make Onigiri, then Dango, once I find the flours.
Thank you for your teaching, I now understand how to make it, I really like Japanese cakes. Here I also sell Japanese cakes so that more people know about them, warm regards, from me in Indonesia
I remember 12yo me stopping at this tiny sweets shop in the mid 60s Yokohama. It was attached to the elderly storekeeper's residence. 10 yen would buy me one stick.
Cant wait to make this soon for me for the glaze can i skip mirin as i don't use alcohol at home i never had mitarashi dango before perfect for my after office snacks
Thank you so very much. You have been so amazing in my life. I didn't now to whisk the potato starch mixture before heating to avoid lumps...game changer! You are amazing! (PS I love your emails)
Thank you so much for the video I can't even remember the last time I had these it's been a while. You're always bringing back some good memories of delicious food I had.
We usually don't flavor Mitarashi dango by itself. However, if you like, mix the powdered air-dry strawberry and other ingredients into the dango dough.
I love these and always ask when I shop at Asian groceries. I've only had them a few times in the past couple of decades. 😔 thank you for the recipe! I'm going to try it!
I love these so much; I almost ate myself sick on them at a temple fair once! I was embarrassed, but they were so good and I hadn't eaten all day. ^_^
Aww! My son love these a lot too. 🤗 It’s so addicting. I love the red bean one and I have zero control over it. 😛
OMG! Is that an updated itadakimasu from your children at the end? How fast time flies… Thank you for sharing as always!
Yes they are! 🤗
As my husband and I are in love with Japanese cuisine, I decided I wanted to learn Japanese cooking. Your website was one of the first I found. The approachable nature, and the presentation of the recipes has me feeling less intimidated.
Thank you for the extensive grocery suggestions on where to buy/substitutions for cooking ingredients. (Which outside of technique, is probably the MOST intimidating part.) I'm excited to make Onigiri, then Dango, once I find the flours.
Beautiful! Those were my favorite treat when I was studying in Kyoto. Excited to give this recipe a try.
Hope you enjoy!🤗💗
Thank you for your teaching, I now understand how to make it, I really like Japanese cakes. Here I also sell Japanese cakes so that more people know about them, warm regards, from me in Indonesia
I remember 12yo me stopping at this tiny sweets shop in the mid 60s Yokohama. It was attached to the elderly storekeeper's residence. 10 yen would buy me one stick.
Yummy! That looks so good.
Thank you 😋
Cant wait to make this soon for me for the glaze can i skip mirin as i don't use alcohol at home i never had mitarashi dango before perfect for my after office snacks
You can substitute mirin with water and sugar. The ratio of water and sugar should be 3:1. Hope this helps!
There was a stand in Takayama that grilled the dango but I can't remember what sauce they used. I used to walk there from my grandparents house.
Hmm! I wonder if it’s sweet miso based. I have been to Takayama but forgot if I had any dango there.
@@justonecookbook That's awesome you've been. It was my mom's hometown. I spent many summers there!
Thank you so very much. You have been so amazing in my life. I didn't now to whisk the potato starch mixture before heating to avoid lumps...game changer! You are amazing! (PS I love your emails)
Thank you for subscribing to my newsletter 💗 I’m so happy my tip is useful!🤗
I agree with you ❤😊
Thank you so much for the video I can't even remember the last time I had these it's been a while. You're always bringing back some good memories of delicious food I had.
🤗💗💗💗
@@justonecookbook 😁
But how do i add different flavors like peach or strawberry
We usually don't flavor Mitarashi dango by itself. However, if you like, mix the powdered air-dry strawberry and other ingredients into the dango dough.
@@justonecookbook thank you
Fabulous. Thank you 🙏🏻
Thanks for watching!
Looks very delicious 🍡😋
Thank you 😋
Thank you for sharing this 💕 would love to try it.
Amazing
Thank you! 💗
I love these and always ask when I shop at Asian groceries. I've only had them a few times in the past couple of decades. 😔 thank you for the recipe! I'm going to try it!
It’s fun to be able to make it at home! 🤗
can we buy all the flour in a japanese grocery or even in takashimaya supermarket?
Yes. They usually have them.
Never tried a Japanese recipe I hope I'll start with this one soon. ❤
I hope you like it!🤗
these look SO GOOD!!! Thank you!!! :3
Glad you like them!
Wonderful ❤ You’re so talented.❤🎉
Thank you so much 😀
YUM!
🍡👍
Everyone talks about these but they aren't that good tbh. They taste of nothing and the consistency isn’t great. Very disappointing
I'm sorry to hear that didn't go well. On my website, I provide tips and clear instructions. I hope this clarifies more about the recipe.