Authentic Asian Sauces

Recipe Dango


  • Difficulty Level: 2
  • Serves Serves: 5
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

  2. Combine the joshinko and shiratamako into a bowl and using chopsticks, mix together until well blended. Stir in the boiling water a little bit at a time while mixing. You may not need to use all the water. 
  3. The flours will start to stick together and eventually form clumps. Using your hands, combine the dough into one ball. Knead until the dough becomes smooth and then form into a ball. Divide the dough ball into 8 equal pieces. Then divide each piece into 2 smaller pieces to make 16 equal-sized pieces of dough. Shape each of the dough pieces into a smooth, round ball. Meanwhile, bring a pot of water to boil for cooking the rice balls.
  4. Just before cooking the rice balls, prepare a bowl of iced water. Once the water in the pot is boiling, gently drop each rice ball into the pot one after another so they are all cooking at the same pace. Stir the rice balls occasionally so they don’t stick to the bottom of the pot. When they rise to the top, boil them for an additional 1-2 minutes. Transfer the rice balls to the bowl of iced water. Drain and transfer to a tray. Adding a little water to the tray helps the rice balls not stick. Skewer three pieces onto a bamboo skewer. Continue with the rest of the rice balls and set aside.
  5. Combine all of the sauce mix ingredients in a saucepan and mix before you turn on the heat. Then, turn on the heat and continue to whisk. When the sauce becomes thick, remove the saucepan from the heat and transfer the sauce to a container or bowl. 
  6. Spoon the sauce over the skewers. Enjoy!

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