Rilakkuma Mitarashi Dango
Rilakkuma is a fictional character from Japan and super popular among girls, women and kids. Mitarashi dango is a type of dango skewered onto sticks in groups of 3 to 5 and covered with a sweet soy sauce glaze. Yuki from Yukitchen recently made the Rilakkuma shaped dango on her website and it went viral. It is super cute and yum.
Typical Mitarashi Dango
Here is the recipe.
For the Dango
Joshinko flour (Rice flour): 50g
Shiratamako flour (Glutinous Rice flour): 50g
For the Mitarashi sauce
Soy sauce: 2 tbsp
Mirin: 5 tbsp
Brown sugar: 4 tbsp
Water: 4 tbsp
Potato starch (with 1 tbsp water later): 1 tbsp
For the Rilakkuma’s face
Nori (dried seaweed): 1 piece
1 thinly sliced cheese
1. Put all the Mitarashi sauce ingredients in a saucepan except for the potato starch. Set the heat to medium-high and bring it to a boil. This will help in getting rid of all the alcohol from the mirin.
2. Mix potato starch with water and add it to the pan. Make sure the potato starch is mixed well with 1 tbsp water before adding it to the saucepan. Keep stirring the sauce until it has all combined. After the sauce has thickened, turn off the heat and let it rest until the dango is ready.
4. Make Rillakuma shaped dango. Make sure the dough is sticky enough to stick ears and the face together, otherwise they might fall apart when boiling. Then, boil them all. Place the dangos carefully in water boiling at a low temperature and let them cook until they float to the surface. Stick the dangos into skewers.
5. Next, make the facial parts. Make a thin omulet for the ears and cut some small semicircles like Rilakkuma’s ears. Then cut some thin slices of your favorite cheese for Rilakkuma’s mouth. For Rilakkuma’s lips, it is better to use cut nori (dried seaweed). It saves a lot of time but if you don’t have it, you can simply use your scissors.
6. Pour the Mitarashi sauce with a spoon or a brush until you think the color is good enough to look like Rilakkuma. If the single layer is ok for you, put the facial part. If you like to put one more layer, leave the dango about 10 minutes and pour the second layer of the sauce. Then put the facial parts. And your Rilakkuma mitarashi dango is ready!
Yuki-san introduces more fun recipes on her website.
Top Image: Yukitchen