I just recently discovered your channel and I love it! My 5 year old son watches with me and he's hooked as well! He's always requesting to watch your channel. I love your simple Japanese recipes as I have recently started making Japanese dishes for my family and want to start out with basic recipes. So thank you!!
Hi Taiji San thanks for sharing not only cooking lesson but also insights about Japanese culture Really appreciate your effort I hope you get more followers soon
I'm definitely going to try these! The sweet sauce you make is how we in the west caramelize sugar. There are different things to add to it to make the caramel thicker or thinner. Thank you for generously sharing your passion, skills and memories!
Vielen Dank für das Rezept, ich brauchte das in meinem Leben! Mitarashi Dango ist eines meiner Lieblingssnacks und Jun's Kitchen hat sein Video mit dem Rezept gelöscht. Morgen werden die direkt gemacht ♥
you are welcome and thank YOU for visiting my channel! and yes, you can mix any starch with regular rice flour to make dango, that'll work just as good!! or with tofu as well. here's another recipe with tofu (here tofu and Mochiko): ruclips.net/video/CH_u8Pjw5oM/видео.html I never tried tofu and regular rice flour, so I can't guarantee it, but give it a try and let me know how it goes!
I would not recommend it, unless you store it without the sauce and heat up the dango on the next day and then add the sauce. the starch content of the rice will solidify at the temperature around 5-10 degrees Celsius and fridge usually has the temperature of 4 degrees. (for Fahrenheit, pls convert yourself). so it will harden (beta-glucose), but if you heat it up again above 60 degrees, then it will be our flavorful soft/sweet starch (alpha-glucose).
@@taijiskitchen okay, so can I make the dango balls and store it in the fridge and boil them tomorrow, put it in a skewer and then add sauce before eating? Guests are coming tomorrow, unfortunately I will not have time to make it in bulk, that's why I wanted to make it in advance. Any suggestions? How can I make it in advance and store so that I can give it to guests faster and easier? Please? 🙇🏻♀️
@@kohisan3385 thats exactly how I would do it, reboil it and add the sauce. if you are really in hurry, then you can even skip the grilling. it is only to give it a nice smoky flavor and sear. also you can put them on skewers already and boil on skewers, you might have to use a bigger pan.
@@taijiskitchen oh my goodness thank you soooooooo muchh!!!!! You don't know how much you helped!!!! ほんとに ありがと ございました 🙇🏻♀️❤️ Sending you lots of love from India ❤️
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I like the vibe you have while filming this. I didn't just learn to make dango. I felt like I was learning with a friend.
wow, that's such a heartwarming compliment!!
thank you so so much!!
I just recently discovered your channel and I love it! My 5 year old son watches with me and he's hooked as well! He's always requesting to watch your channel. I love your simple Japanese recipes as I have recently started making Japanese dishes for my family and want to start out with basic recipes. So thank you!!
Hi Taiji San thanks for sharing not only cooking lesson but also insights about Japanese culture
Really appreciate your effort I hope you get more followers soon
hahaha, thank you so so much for your comment!!
These comments are what gets me going!!😆😆😆
もちもち団子🍡美味しそう😮
Thank you for this tutorial! It was very helpful.
Definitely gonna try that isobe-maki recipe today
I'm definitely going to try these! The sweet sauce you make is how we in the west caramelize sugar. There are different things to add to it to make the caramel thicker or thinner.
Thank you for generously sharing your passion, skills and memories!
OMG it looks so good!!! ♡♡♡
Thanx!
and it IS good. Try it out!!
Wow I'm so impressed.
It looks yummy and chewy😋 It's very nice that I could get the ingredients in my local Asian store. Thanks for sharing.
Thanx for your comment!!😆
that's exactly my goal!! to share the alternative recipe for those who doesn't have easy access to Japanese ingredients!!🤤
You are 5* ... love your instruction / info / style. Thanks from a vegan who is a huge fan!
This is perfect! Thank you so much ❤️
thanx, hope you give it a try!!
Yummy..yummy..😋
Vielen Dank für das Rezept, ich brauchte das in meinem Leben! Mitarashi Dango ist eines meiner Lieblingssnacks und Jun's Kitchen hat sein Video mit dem Rezept gelöscht. Morgen werden die direkt gemacht ♥
Gerne! und danke DIR für deine Rückmeldung!!
hoffentlich wird es dir schmecken!!
Can I use regular rice flour together with tapioca starch and water or firm tofu to make the dango? Thanks for sharing the recipe!
you are welcome and thank YOU for visiting my channel!
and yes, you can mix any starch with regular rice flour to make dango, that'll work just as good!!
or with tofu as well. here's another recipe with tofu (here tofu and Mochiko): ruclips.net/video/CH_u8Pjw5oM/видео.html
I never tried tofu and regular rice flour, so I can't guarantee it, but give it a try and let me know how it goes!
regular rice flour crambles 😢 it has to be the sweet glutinous rice flour.
Woah looks great
Thanx!!
they taste also great!!🤤
Can I just put 35 g of glutinous rice flour? Instead of both?
How filling is it? Exploring dango as a filler food cause recession
Dango Dango Dango Dango Dango Dango Dango Dango Dango ♩♫♪
Can I make it today and store in the refrigerator and eat it tomorrow? Will it harden?
I would not recommend it, unless you store it without the sauce and heat up the dango on the next day and then add the sauce.
the starch content of the rice will solidify at the temperature around 5-10 degrees Celsius and fridge usually has the temperature of 4 degrees. (for Fahrenheit, pls convert yourself). so it will harden (beta-glucose), but if you heat it up again above 60 degrees, then it will be our flavorful soft/sweet starch (alpha-glucose).
@@taijiskitchen okay, so can I make the dango balls and store it in the fridge and boil them tomorrow, put it in a skewer and then add sauce before eating? Guests are coming tomorrow, unfortunately I will not have time to make it in bulk, that's why I wanted to make it in advance. Any suggestions? How can I make it in advance and store so that I can give it to guests faster and easier? Please? 🙇🏻♀️
@@kohisan3385 thats exactly how I would do it, reboil it and add the sauce. if you are really in hurry, then you can even skip the grilling. it is only to give it a nice smoky flavor and sear.
also you can put them on skewers already and boil on skewers, you might have to use a bigger pan.
@@taijiskitchen oh my goodness thank you soooooooo muchh!!!!! You don't know how much you helped!!!!
ほんとに ありがと ございました 🙇🏻♀️❤️
Sending you lots of love from India ❤️
@@kohisan3385 どういたしまして〜
no problem!!
always glad to help! hope your guests will like the Dangos you will make!!
🍡
Can i use sweet rice flour instead of rice flour? :o
Wait, mochiko is sweet rice flour 🤦🏻♀️ Nevermind hahahaha
Mochiko=sweet rice flour=glutinous rice flour
so, they are all the same thing!
i will never trow rice again lol
I know right? Now that leftover rice can be a whole new treat!
🐎
Pozdrawiam.
Please Indonesia subtitle 🙏🙏🙏🥺
big like
cool, thanx!!!
glad you enjoyed it!!
@@taijiskitchen 👍 😋thanks 💖❤
あなたのだんごは大きくておいしいですか？