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Ikinari Dango
Ikinari Dango

Before you jump to Ikinari Dango recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

A lot of us believe that comfort foods are bad for us and that we have to keep away from them. At times, if your comfort food is made of candy or other junk foods, this is true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. There are some foods that, when you eat them, can improve your mood. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.

Cold water fish are excellent if you want to feel better. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all loaded with omega-3 and DHA. These are two things that improve the quality and the function of your brain’s grey matter. It’s true: consuming a tuna fish sandwich can earnestly boost your mood.

Now you know that junk food isn’t necessarily what you have to eat when you are wanting to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to ikinari dango recipe. You can cook ikinari dango using 8 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Ikinari Dango:
  1. Use 300 grams Japanese sweet potato
  2. You need 1 tbsp per slice of sweet potato Macrobiotic anko paste
  3. Get Mochi
  4. Provide 130 grams White (cake) flour
  5. Provide 100 grams Mochko (brown rice mochi flour)
  6. Provide 1 tsp Salt
  7. You need 1 tbsp Vegetable oil
  8. Take 110 ml or more Lukewarm water
Steps to make Ikinari Dango:
  1. Prepare the macrobiotic anko paste (Refer to. Mash to desired consistency. - - https://cookpad.com/us/recipes/156109-macrobiotic-anko-sweet-adzuki-bean-paste
  2. To make the dough: Combine the cake flour, mochiko, and salt in a bowl, with a whisk until even. Mix in the vegetable oil.
  3. Knead in lukewarm water, a little at a time, until the mochi reaches the firmness of your earlobes. Roll into a log, then let rest for 30 minutes.
  4. Use sweet potatoes with a diameter of about 5 cm. Slice into 1 cm thin rounds, then soak in water.
  5. Wipe excess water from the surface of the sweet potato slices, then top with 1 tablespoon anko paste for each slice.
  6. Divide the dough into the number of sweet potato slices. Roll out the dough with a rolling pin, then wrap the sweet potatoes with the anko side down.
  7. Line the steamer with parchment paper, then steam for about 15-20 minutes until the sweet potatoes become soft.
  8. They are sweet and delicious right out of the steamer. Be sure to leave ample space between the dango or else they will stick together.

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