Niigata Prefecture

Sasa dango

Sasa dango
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Image Source : Niigata Tourism Association


Ingredients (For 80 pieces)

  • Dango Flour 1kg
  • Bamboo grass leaves 240 leaves
  • dried mugwort 150 g
  • sedge 80 sticks
  • sugar 1 cup
  • Dango stock 1/5 bag (3g)
  • Azuki bean paste 2kg

How to cook

  • 1. Soak yomogi in water, wash and lightly boil. Place a colander over a bowl and put yomogi in the colander. (The juice from the bowl will be used later.)

  • 2. Mix the flour, sugar, and dumpling powder well, add 1 and knead while adding the juice until the mixture is as soft as an earlobe, while pouring in the juice from the bowl a little at a time. Cover with a wet dish towel and let rise for 3 to 4 hours.

  • 3. Knead 2 again and knead until the dough is about the size of an earlobe. Roll out the dough into dumplings weighing about 30 grams for the dough and about 20-25 grams for the red bean paste.

  • 4. Place the dumplings on the palm of your hand, spread out the dumplings and fill them with the red bean paste, and roll them into a bale shape.

  • 5. Place the dumplings on top of three bamboo leaves, wrap them in the dumplings, and tie them with sedge or rush grass.

  • 6. Place the dumplings in a steamer over medium heat and steam for 20-25 minutes, then quickly submerge in cold water, drain in a colander, and hang in a well-ventilated place.

provider : "Niigata Prefecture Shibata no Okazu: Local Ingredients and Dishes" (written by: Shibata City Council of Dietary Improvement Promotion Committee, published by Kaikosha)

* Recipes vary depending on the region and home.