12 kushi dango Recipes

rice flour , plus extra if needed, warm water, bamboo skewers, water, sugar, soy sauce, mirin, katakuriko (potato starch), water

glutinous-rice flour, warm water, water, sugar, soy sauce, potato starch or 1 1/2 tbsp cornstarch, water, bamboo stick

mochiko (glutinous rice flour), white sugar, baking powder, water, vanilla extract, coconut milk, potato starch

ground pork, lettuce, finely chopped, carrots, finely grated, sake, salt, beaten egg, cornflour, sesame oil (optional), water, sake, mirin, caster sugar, light soy sauce, cornflour

glutinous-rice flour, soft silken tofu (you can substitute firm tofu for silken tofu.), water, soybean flour (kinako), sugar, black sesame, sugar, sugar, soy sauce, mirin

shiratama rice powder (dango powder), sugar, water, katakuriko (japanese potato starch for dusting the daifuku skins), koshi-an, fresh strawberries

all-purpose flour, sugar, cocoa, salt, eggs, water, vegetable oil, vegetable oil

rice flour (jyoshinko), rice flour (glutinous or sweet, a.k.a. shiratamako), hot tap water, pot of boiling salt water, sugar, water , with 1 tbsp. cornstarch or 1/2 cup potato starch or 1/2 cup arrowroot, dissolved in it, soy sauce, mirin, rice vinegar

mochiko sweet rice flour, warm water, katakuriko , for dusting, bamboo skewer, strawberries (i have used blueberries instead), water, sugar, katakuriko, peaches, sugar, water