Isobe Shiratama Dango
This dish has a delicious aroma of seaweed and the chewy texture of the Shiratama. You might also try using the Shiratama recipe to arrange the seaweed using sesame and kinako flour as a substitute.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Mix the shiratama flour and sugar in a bowl. Add 120cc of water in two or three portions and knead well.
2
Cover [1] with plastic wrap and let it sit for 10 to 20 minutes. Roll this into small pieces and drop it in boiling water, and drain it when it floats.
3
Treat the roasted seaweed with your hands and fry in a pot. When the seaweed smells, add the bonito soup stock and use a spoon to finish it in a fine paste form.
4
Place the white balls from [2] in a bowl, place the seaweed from [3] on top and it's finished.
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
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