Cherry blossoms Hijiki Dango


Speaking of cherry blossom viewing, you can't miss out this traditional Japanese sweet: Mitarashi dango! These homemade cherry blossom-scented Hijiki dango can add a seasonal and nutritional twist!


Ingredients (for 16 dumplings)

  • Young Hijiki Sakura (before desalting/reconstituting): 30g / 3g
  • Joshinko (rice flour): 75g
  • Shiratamako (glutinous rice flour): 75g
  • Sugar (preferably light brown sugar): 12g
  • Water: 115ml - 120ml
  • Skewers (optional): 4-5

■ Mitarashi Sauce

  • A. Soy sauce: 3 tbsp
  • A. Mirin: 2 tbsp
  • A. Water: 100ml
  • Sugar (preferably light brown sugar): 90g
  • Water (for dissolving cornstarch): 4 tbsp
  • Cornstarch: 1.5 tbsp

How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.
  2. [Dumpling making]
    In a bowl, combine the joshinko, shiratamako, and sugar. Mix lightly. Add about 80ml of water and mix
  3. Add the remaining water while checking out the dough's elasticity. Mix with a spatula until combined, then knead by hand until it becomes smooth. * Be careful not to add too much water! 
  4. Divide the dough into 4 equal parts, then further divide each part into 4, making 16 pieces in total.
  5. Roll each piece into a ball.
  6. Bring a pot of water to a boil and gently add the dango. Cook for about 4 minutes after they float to the surface.
  7. Transfer the dango to cold water. Drain it and set aside to cool down.
  8. * The dumpling is even more delicious if you bake it in a frying pan! Warm the frying pan firmly over medium heat, then bake both sides for about 5 minutes ~
  9. [Sauce making] Add all the ingredients of A in a small pan and boil over medium heat. Once it is gently boiled, add sugar and potato starch with water
  10. Constantly stir the sauce until it turns translucent. Dress the dango with the sauce and a sprinlkle of Hijiki.
  11. Thread 3 dango onto each skewer (optional) and brush the dango with the sauce. Sprinkle with hijiki and sakura petals and enjoy! 
  12. Tips: Soak the hijiki in the sauce to make the flavor meld, then use it as a topping for fried tofu or popcorn for a unique twist.

  13. Adding sugar to the dango helps keep them soft even when cold and makes them last longer. Adjust sweetness to taste.

  14. Kneading shiratamako with water instead of hot water makes the dough more elastic and chewy.

Enjoy these sakura dango during the cherry blossom season for a delightful and nutritious treat!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed