46 maki dango Recipes

cooked sushi rice (i recommend maki sushi rice (rice cooker)), sheets nori, cucumber (sliced lengthwise)

mochiko sweet rice flour, warm water, katakuriko or potato starch or cornstarch, water, sugar, soy sauce, katakuriko, water

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

mochiko sweet rice flour, sugar, baking powder, frozen coconut milk, thawed, water, cornstarch or potato starch

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

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

sheets nori, cooked sushi rice, extra firm tofu, drained, carrots , cut into 12 thin strips, avocados , cut into 12 1-quarter inch thick slices, green onion tops, about 7 inches in length, cucumber, peeled , halved lengthwise, seeded, and cut into 12 thin strips (7-inch)

sheets nori (seaweed), cooked sushi rice, cooked medium shrimp, peeled, deveined, and halved (1 1/2 cups), julienne-cut carrots, avocados, peeled and cut into 12 1/4-inch-thick slices, green onion tops, cucumber, peeled , halved lengthwise, seeded, and cut into 12 7-inch julienne-cut strips

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

cornflour (maki ka atta) or 1 1/2 cups cornmeal, whole wheat flour (chapati atta), melted butter, salt, knead the dough lukewarm water

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

lemon , thinly sliced crosswise, by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise, wasabi paste, sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips, sliced pickled ginger (gari), daikon radish, peeled and julienned using mandoline, carrots, peeled and julienned using mandoline, soy sauce for dipping

lump crab meat (about 1 packed cup), seasoned rice vinegar, lightly beaten eggs (5 to 6 large), mirin, water, salt, vegetable oil for brushing skillet, three 8- by 7 1/2-inch sheets toasted nori, japanese soy sauce, mirin, water, total) plain tobiko (flying-fish roe), flavored/seasoned tobiko*, and/or golden whitefish caviar