Mitarashi dango

These are firm, chewy dumplings made using Joshinko (non-glutinous rice flour).

Ingredients (makes 8 skewers)

Instructions
① Place the rice flour in a bowl, pour in the boiling water, and mix with cooking chopsticks or similar.
Once it has cooled slightly, knead well by hand until it reaches the softness of an earlobe.
Shape into a log, tear into bite-sized pieces, and roll into balls. (This will make 24 dumplings of about 15g each.)
② ＜If steaming＞
Steam in a steamer over boiling water for about 8 minutes.
＜If boiling＞
Drop into plenty of boiling water. (Boil for about 5 minutes as a guideline.) Once they float to the surface, boil for another minute, then drain the water.
④ Make the Mitarashi sauce.
Add all the sauce ingredients to a small pot and mix well, then cook over medium heat while stirring.
Once the sauce thickens and becomes translucent, turn the heat to low and cook for about 30 more seconds to ensure it is thoroughly heated.
⑤ Skewer the dumplings and pour the Mitarashi sauce over them to serve.
Tips and Points
You may add sugar equivalent to 10% of the flour weight if you prefer.
Kneading the dough thoroughly to blend the water and flour will result in a chewy texture.
The dumplings will become slightly hard as time passes, but they can be enjoyed soft again by warming them briefly in the microwave.