4 Serves
78 Mins
4 g
56 g
4 g
In a large mixing bowl, combine the rice flour and water to form a smooth, pliable dough.
Ingredients, vitamins, and health benefits
Rice Flour
Water
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
439 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Shape the dough into small, uniform balls and place them in a steamer to cook until firm and translucent.
In a small saucepan, combine soy sauce and sugar over medium heat, stirring until the mixture thickens into a glossy glaze.
Heat a frying pan with a small amount of oil and lightly sear the steamed dango balls until they develop a slight golden crust.
Brush the warm dango generously with the prepared soy glaze and serve immediately.
Soy Sauce
Sugar
Oil
Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
4 µg / 400 µgCalcium
11 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
64 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
35
g10
g35
g
Japanese
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgAlcohol
0 g