How to Cook Tasty Mizu-Yokan Dango for Girl's Day or Cherry Blossom Viewing

How to Cook Tasty 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.

Cute and Tiny Gomoku Sushi Cake For Cherry Blossom Viewing.

I wrote everything down so I could remember it all.

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

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

1. Prepare 150 grams of Shiratamako.

2. You need 1 of less than 1 block Silken tofu.

3. It’s 400 ml of Water.

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

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

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

Hanami dango is usually three coloured dango (Sanshoku dando) on skewers.

People enjoy this dango on Hanami picnic under beautiful cherry blossom trees.

The Isuzu river runs through Ise shrine and along the isuzu river bank, where there was a row of cherry blossom trees.

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

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..

Bocchan dango is a multi-colored variety of popular Japanese dango sweets.

It consists of three balls on a skewer, each one with a different color - red, prepared with red bean paste, yellow, prepared with eggs, and green, prepared with green tea.

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.

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.