I like the vibe you have while filming this. I didn't just learn to make dango. I felt like I was learning with a friend.
@taijiskitchen3 жыл бұрын
wow, that's such a heartwarming compliment!! thank you so so much!!
@abbyabbot20092 жыл бұрын
I just recently discovered your channel and I love it! My 5 year old son watches with me and he's hooked as well! He's always requesting to watch your channel. I love your simple Japanese recipes as I have recently started making Japanese dishes for my family and want to start out with basic recipes. So thank you!!
@victorzapata18273 жыл бұрын
Hi Taiji San thanks for sharing not only cooking lesson but also insights about Japanese culture Really appreciate your effort I hope you get more followers soon
@taijiskitchen3 жыл бұрын
hahaha, thank you so so much for your comment!! These comments are what gets me going!!😆😆😆
@leehasno75813 жыл бұрын
OMG it looks so good!!! ♡♡♡
@taijiskitchen3 жыл бұрын
Thanx! and it IS good. Try it out!!
@shibuya8766 Жыл бұрын
もちもち団子🍡美味しそう😮
@WinterRabbit14 ай бұрын
Definitely gonna try that isobe-maki recipe today
@RRR19447 Жыл бұрын
Can I just put 35 g of glutinous rice flour? Instead of both?
@denisestover2416 Жыл бұрын
I'm definitely going to try these! The sweet sauce you make is how we in the west caramelize sugar. There are different things to add to it to make the caramel thicker or thinner. Thank you for generously sharing your passion, skills and memories!
@cyansunsun3296 Жыл бұрын
i will never trow rice again lol
@WinterRabbit14 ай бұрын
I know right? Now that leftover rice can be a whole new treat!
@bigmike948611 ай бұрын
How filling is it? Exploring dango as a filler food cause recession
@allisonc5203 жыл бұрын
It looks yummy and chewy😋 It's very nice that I could get the ingredients in my local Asian store. Thanks for sharing.
@taijiskitchen3 жыл бұрын
Thanx for your comment!!😆 that's exactly my goal!! to share the alternative recipe for those who doesn't have easy access to Japanese ingredients!!🤤
@ma.edithamendoza91812 жыл бұрын
Wow I'm so impressed.
@hadeel81333 жыл бұрын
Can I use regular rice flour together with tapioca starch and water or firm tofu to make the dango? Thanks for sharing the recipe!
@taijiskitchen3 жыл бұрын
you are welcome and thank YOU for visiting my channel! and yes, you can mix any starch with regular rice flour to make dango, that'll work just as good!! or with tofu as well. here's another recipe with tofu (here tofu and Mochiko): kzbin.info/www/bejne/eXnCpmuGn9xopa8 I never tried tofu and regular rice flour, so I can't guarantee it, but give it a try and let me know how it goes!
@EcuadorConCiencia Жыл бұрын
regular rice flour crambles 😢 it has to be the sweet glutinous rice flour.
@adriannakotleszka65852 жыл бұрын
🐎 Pozdrawiam.
@crslinday95123 жыл бұрын
This is perfect! Thank you so much ❤️
@taijiskitchen3 жыл бұрын
thanx, hope you give it a try!!
@kohisan33852 жыл бұрын
Can I make it today and store in the refrigerator and eat it tomorrow? Will it harden?
@taijiskitchen2 жыл бұрын
I would not recommend it, unless you store it without the sauce and heat up the dango on the next day and then add the sauce. the starch content of the rice will solidify at the temperature around 5-10 degrees Celsius and fridge usually has the temperature of 4 degrees. (for Fahrenheit, pls convert yourself). so it will harden (beta-glucose), but if you heat it up again above 60 degrees, then it will be our flavorful soft/sweet starch (alpha-glucose).
@kohisan33852 жыл бұрын
@@taijiskitchen okay, so can I make the dango balls and store it in the fridge and boil them tomorrow, put it in a skewer and then add sauce before eating? Guests are coming tomorrow, unfortunately I will not have time to make it in bulk, that's why I wanted to make it in advance. Any suggestions? How can I make it in advance and store so that I can give it to guests faster and easier? Please? 🙇🏻♀️
@taijiskitchen2 жыл бұрын
@@kohisan3385 thats exactly how I would do it, reboil it and add the sauce. if you are really in hurry, then you can even skip the grilling. it is only to give it a nice smoky flavor and sear. also you can put them on skewers already and boil on skewers, you might have to use a bigger pan.
@kohisan33852 жыл бұрын
@@taijiskitchen oh my goodness thank you soooooooo muchh!!!!! You don't know how much you helped!!!! ほんとに ありがと ございました 🙇🏻♀️❤️ Sending you lots of love from India ❤️
@taijiskitchen2 жыл бұрын
@@kohisan3385 どういたしまして〜 no problem!! always glad to help! hope your guests will like the Dangos you will make!!
@tomithot261 Жыл бұрын
You are 5* ... love your instruction / info / style. Thanks from a vegan who is a huge fan!
Vielen Dank für das Rezept, ich brauchte das in meinem Leben! Mitarashi Dango ist eines meiner Lieblingssnacks und Jun's Kitchen hat sein Video mit dem Rezept gelöscht. Morgen werden die direkt gemacht ♥
@taijiskitchen2 жыл бұрын
Gerne! und danke DIR für deine Rückmeldung!! hoffentlich wird es dir schmecken!!
@nicholassaples8192 Жыл бұрын
あなたのだんごは大きくておいしいですか?
@marianyt55612 жыл бұрын
Yummy..yummy..😋
@angellee58363 жыл бұрын
Can i use sweet rice flour instead of rice flour? :o
@angellee58363 жыл бұрын
Wait, mochiko is sweet rice flour 🤦🏻♀️ Nevermind hahahaha
@taijiskitchen3 жыл бұрын
Mochiko=sweet rice flour=glutinous rice flour so, they are all the same thing!