Tender morsels of soft and chewy potato, grilled until crispy on the outside and glazed with a sweet soy sauce.
For the dango:
907g russet potato
45g potato flour or 120g all purpose flour
30g potato starch
3g kosher salt
8g tapioca starch
For the sweet soy glaze:
1 tbsp soy sauce / tamari for gluten free
1 tbsp mirin
2 tbsp sugar
10g potato starch
Prep Time: 90min | Cook Time: 15min
Cover whole potatoes skin on with cold water and place on the stove. Bring potatoes to a boil potatoes for 30-40 minutes until fork tender.
Remove potatoes from water and allow to cool for 10 min or until cool enough to handle. Peel the skins from the potato and mash either with a masher or a ricer.
Spread mashed potatoes on a surface and dust over potato flour, potato starch, tapioca starch, and salt. Bring it together with your hands and knead for 10 minutes until you have a very smooth ball that’s slightly springy.
To achieve balls the same size, grab a scale and weigh each portion at 30g each. Roll the dough in your hands until you have a nice ball, repeat with all portions.
Bring a medium sized pot up to a boil and add a pinch of salt. Add the dango, working in batches if you need to, and cook for 1 minute. Or about 30 seconds after they begin to float. Remove from water and add to a bowl of cold water to stop the cooking for 1 minute. Place in the fridge until you’re ready to grill them.
Soak wooden skewers in water for at least 30 minutes. Add 3 dango to a skewer and grill for 2 minutes per side until golden brown and crispy.
To make the glaze add soy sauce, mirin, water, sugar, and potato starch to a pot and whisk vigorously until there’s no lumps. Place on
the stove and simmer on low heat until the glaze has thickened and the potato starch has become clear. Brush over or spoon over the tops
of the dango and serve.
This recipe is vegan, nut free, gluten free if using tamari.
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