Traditionally Joshinko flour is made from non-sticky, washed and drained rice, whose moisture is adjusted. The rice is then ground with stone grinding wheel, then dried.
To be accurate, the big-grain flour is called "Nami Shinko" or ordinary flour, while the fine grain is called "Joshinko" or Fine flour. Nowadays, Joshinko flour is usually made using a cylinder mill or a high-speed mill.
The Mitrashi Dango are a traditional Japanese treat, also called Wagashi, composed of 3 to 5 rice pellets (steamed) threaded on a skewer and lacquered with a sugary-salt-based sauce. Soy.
They are ubiquitous on highway tunes or tourist places. The Mitrashi Dango is smaller than the other Dango, usually the size of a mirabelle and is watered or soaked in a sweet glazing based on soy sauce and sugar.
If this means that the outside of the Dango will have a sweet taste and soy, the dumpling itself has a more subtle flavor.
Our recipe from Mitrashi Dango Mochi.
Ingredients:
Joshinko 200g rice flour
Boiling water (greater than 90 ° C) 250g
Sugar Semoloule 60g
Trehalose 20g
Sirop Mitrashi Dango (Nisgoto19 on our site)
Trehalose, sugar very appreciated by the Japanese, allowing preparations to better preserve where here to dry less quickly, can be replaced by sugar (half less).
Rice flour Joshinko in a bowl and pour boiling water (minimum at 90 °) and mix well with a wooden spatula or a professional drummer
Place a wet and wrung towel in the basket of a steam cooker and drop the dough obtained that you will have taken care to handle in pieces.
Cook steam for 30 minutes.
Then put the pieces with the drummer with the small speed sheet and add the trehalose until a homogeneous paste.
Insert the Semoule Sugar in 2 to 3 times while mixing.
Remove the dough on a cutting board and knead the dough 20 to 40 times by pressing it with the palm of the hand.
Then make small balls of about 20 g.
To finish pouring the Mitrashi syrup over it.
