Japanese Kushi Dango with Sweet Shoyu Sauce! Recipe | Yummly

Japanese Kushi Dango with Sweet Shoyu Sauce!

GIRL PLUS FOOD(2)
6Ingredients
45Minutes
310Calories
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Ingredients

US|METRIC
  • 1 1/3 cups glutinous rice flour (I used mochiko)
  • 3/4 cup warm water
  • 1 3/4 cups water
  • 1/2 cup sugar
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons cornstarch (or flour)
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    NutritionView More

    310Calories
    Sodium19% DV460mg
    Fat1% DV0.5g
    Protein8% DV4g
    Carbs24% DV71g
    Fiber4% DV1g
    Calories310Calories from Fat4.5
    % DAILY VALUE
    Total Fat0.5g1%
    Saturated Fat
    Trans Fat
    Cholesterol
    Sodium460mg19%
    Potassium60mg2%
    Protein4g8%
    Calories from Fat4.5
    % DAILY VALUE
    Total Carbohydrate71g24%
    Dietary Fiber1g4%
    Sugars25g50%
    Vitamin A
    Vitamin C
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    christine l. 5 months ago
    Really flavorless, the balls were like glue balls - fifteen minutes WAY too long to boil. The sauce was ok, but we added some Japanese Five Spice. I would definitely play with this, maybe season the balls a little...maybe add more water or something to make them softer.
    Maggie R. 6 months ago
    Fifteen minutes was too long to boil the mochi The sauce, the cornstarch should be mixed with water before adding to the saucepan otherwise it gets clumpy

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