Easiest Way to Diet at dinner Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

Easiest Way to Diet at dinner Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing Delicious, fresh and tasty.

Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing. Great recipe for Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing. I arranged some famous hanami dango from Akita Prefecture. I wrote everything down so I could remember it all.

I wrote everything down so I could remember it all.

You can fool your eyes by using a lot of colorful food picks.

It looks cute to roll many things and secure them with food picks.

You can have Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing using 5 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

1. You need 150 grams of Shiratamako.

2. It’s 1 of less than 1 block Silken tofu.

3. Prepare 400 ml of Water.

4. Prepare 3 of Store-bought bite-sized yokan (I used the inexpensive variety).

5. You need 1 pinch of Salt or natural salt (optional).

Celebrate Girl's Day in Japan (Hinamatsuri or Doll Festival) with these special recipes such as chirashi sushi, clam soup, strawberry daifuku etc..

Hanami Dango is enjoyed during cherry blossom viewing in Japan.

There are regional differences in how this wagashi is prepared, but it is commonly enjoyed in the spring - particularly during Hina Matsuri, also known as Doll's Day or Girl's Day.

Hanami Dango This colorful sweet is enjoyed during sakura season in Japan - "hanami" is the Japanese word for cherry blossom viewing.

Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing instructions

1. Make the shiratama dango with tofu. Add shiratamako to silken tofu and knead. Knead until it forms a soft and resilient dough thats about the texture of your ear lobes..

2. Form Step 2 into 2 cm balls. You can make about 18 pieces..

3. Boil the shiratama dango from Step 2 in plenty of boiling water. Once the shiratama dango rises up to the surface, boil for another 2-3 minutes, and then transfer to cold water..

4. Take the shiratama dango out of the cold water. They are ready..

5. Put chopped up yokan, water, salt (optional) in a pan and melt over low heat. The photo shows the yokan (neri-yokan) I used..

6. When the yokan has completely melted (very creamy), add the shiratama dango from Step 4 while the yokan is still hot, and mix. The mizu-yokan dango are now ready!.

7. Additional note: You can also make this recipe using a can of boiled adzuki beans, tsubu-an or koshi-an instead of store bought yokan..

8. When using a can of boiled adzuki beans: Make a softer mizu-yokan by combining and heating 1 can of boiled adzuki beans, 100ml of water, and 2 g of powdered kanten..

9. Arrangement: Add red food coloring or matcha to the shiratamako to make colorful dango..

The pink and white sweet dumplings consist of sweetened rice flour, and the green one has a mild earthy taste as it is mixed with yomogi (mugwort) grass.

You can find pop-up food stalls that sell hanami dango during the cherry blossom season.

Hanami (花見, "flower viewing") is the Japanese traditional custom of enjoying the transient beauty of flowers; flowers ("hana") are in this case almost always referring to those of the cherry ("sakura") or, less frequently, plum ("ume") trees.

From the end of March to early May, cherry trees bloom all over Japan, and around the first of February on the island of Okinawa.

It is quite popular to use either the word for flower, hana, or the name of a flower, when naming a girl.