Japanese dango are not complicated, although it might be better to make a lot at a time!
-Rice (“Uruchi Kome”/normal Japnese round rice): 200g
-Water (for dango): 130cc
-Water (for sauce): 60cc
-Cornstarch: 1 teaspoon
-Sugar: 1 teaspoon
-Soy sauce: 2 teaspoons
Wash rice thoroughly.
If rice is no-wash type, skip 3 first steps.
Once the rice washing water is coming out clean, drain rice and spread ontowel. Take off all excess humidity.
Let the rice dry for two hours.
Pour rice in Blender/mixer. First work the blender for only a few seconds at a time until all the rice has been broken completeley. Then blend three times 15 seconds at a time.
If the rice does not turn into powder easily, sift rice as many times as necessary until all rice has been reduced to powder.
Finish the job with mortar and pestle.
Once the rice has been reduced completely topowder, work the pestle in for 5 more minutes.
Add water and mix well with spoon.
Divide into small portions and steam for 15 minutes.
In a pan add cornstarch to water (for the sauce). keep stirring over a low fire. once the water has been become transparent add sugar and soy sauce and mix well until you obtain a smooth syrup. take off fire.
Fill a glass with water and keep within arm’s reach.
Drop all the steamed dango paste into mortar.
Work dango paste with a wet wooden pestle.
Once the paste ahas been become sticky and elastic, form small balls (the operation should not last more than 10 minutes).
Wet them to prevent them from sticking to each other.
Push a wet (important!) stick through the balls (4 or 5 at the most).
Grill the balls (or not) for better effect.
Serve them smeared with syrup.