Kabocha Dango with Mitarashi Glaze (Japanese Pumpkin Recipe)
Serves 152 mins prep15 mins cook
This Kabocha Dango is my favorite recipe for a quick veggie snack. If you're searching for a way to use Japanese pumpkin, try this chewy, starchy, and delicious treat!
0 servings
What you need
Instructions
0 Steam kabocha: Cut kabocha into small pieces and steam them in a pot for about 10mins 1 Make a dough: Transfer the kabocha to a bowl, add potato starch, and mash to make a dough. 2 Make a round shape: Grab a piece of dough, roll it, and press it with your palm to form a shape. 3 Pan-fry: Heat a frying pan over medium heat, pour some oil, place the kabocha dango and pan fry for 2 minutes for each side 4 Mitarashi glaze: Add sugar, soy sauce, and mirin to a pot over medium heat, bring it to a boil, add a mixture of water and potato starch, and cook until thickenedView original recipe