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Post Reply Anybody ever have Dango?
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Posted 6/8/15
I'm trying to make Dango, but as I've never tasted proper Dango, I am unsure if my recipes are coming out properly. What is the consistency of Dango like? Is it chewy, firm? Is it sweet? Mine are coming out chewy, which I assumed was normal since the cooking time is so little.

Here is my initial attempt. I taste a faint hint of flour still in the center, so I believe next time I should leave it in a few extra seconds.


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M / Earth
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Posted 6/8/15 , edited 6/8/15
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19 / M / United States
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Posted 6/8/15
I haven't but that looks good
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27 / M
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Posted 6/8/15 , edited 6/8/15
They should be somewhat soft and chewy but cooked through. They should have a pleasant, springy mouthfeel, sort of like gnocchi. I tend to prefer plain ones, with most of the flavor coming from the sauce or glaze or whatever. My grandma makes a simple type with brown sugar and ginger. So good.

There are various types, though, most with rice flour but some with tapioca flour or a blend of different flours. Some people like the stuffed ones and the super soft ones similar to mochi, but those aren't my thing.
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24 / M / Arapongas-Paraná
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Posted 6/8/15
I wish I had
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34 / F / US
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Posted 6/8/15
Yep, there's a number of types of dango out there. If you have the flour issue again in the next batch and you've tried a longer cooking time then most likely you need less flour. Flour can be tricky when baking.
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Posted 6/8/15 , edited 6/8/15
It's best to boil them first before grilling them (or don't grill at all). Make a larger batch than you intend to eat so you can take out one or two to cut open as you get used to gauging how long they need to be cooked for and try to make them all around the same size. Usually, they will float when they are about ready. Just cook for a couple of minutes (3-5?) after that before dunking them into ice water. You could even just turn off the flame and cover the pot and just let the dango sit there for about 5 minutes before the cold water bath. It's better to cook them on medium-low heat and to cover the pot. A furious boil doesn't really make them cook much faster and sometimes affects the texture. This is for dango with tapioca flour in the mix so I'm not too sure about the ones made with pure rice flour.
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24 / F / Johnstown, PA, USA
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Posted 6/8/15 , edited 6/8/15
Yes. I made mitarashi dango about a year and-a-half ago. I didn't care for how mine turned out, except for the sauce.
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Posted 6/8/15
I want to try dango, it looks so cool

I'm pretty sure my mom makes this in a savory soup....but I want to try dango anyways (on the stick)
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22 / F / WA
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Posted 6/8/15
I tried making dango with my friend once. We threw one on the floor and it bounced. I think we messed up...
Posted 6/8/15
Mitarashi dango mmmmmmmmmmmmmmm
Posted 6/8/15
I tried Runnyrunny999's recipe (https://m.youtube.com/watch?v=lmnJLBA98_o) and mine turned out more firm than chewy.
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21 / M / Florida
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Posted 6/8/15
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F / United Kingdom
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Posted 6/8/15
Nope, never had one. Dango always makes me think of Clannad XD
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Posted 6/8/15
I watched Django, the D was silent.
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