Isobe Shiratama Dango

This dish is delicious with the aroma of seaweed and the chewy texture of shiratama. You can also try substituting sesame or soybean flour for the seaweed in the shiratama recipe
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

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Cooking time: 30 minutes

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How to make it

Mix the shiratamako flour and sugar in a bowl. Add 120cc of water in 2 to 3 batches and knead well

Cover [1] with plastic wrap and let it rest for 10 to 20 minutes. Roll it into small balls and drop it into boiling water. Once they float, drain the water

Tear the roasted seaweed into pieces by hand and fry in a pot. Once the aroma of the seaweed has come out, add Happomibijin and bonito stock and mix with a spoon until it becomes a fine paste

Place the shiratama (rice flour dumplings) (2) in a bowl and top with the nori (seaweed) (3) to complete

Ingredients for 2 people

Shirodama powder

200g
sugar

1 tablespoon
water

120cc
Grilled seaweed

2
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tablespoon
Bonito dashi

50cc

[PR]

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