Kushi Dango

KUSHI DANGO (Recipe courtesy of About.com)

1 cup rice flour
3/4 cup warm water

For Sauce:
1 cup water
1/2 cup sugar
2 tbsps soy sauce
1 1/2 tbsp potatostarch/cornstarch
1 1/2tbsp water

*Bamboo skewers

PREPARATION:

Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 min. Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)

Mix water, sugar, and soysauce in a pan and put it on medium heat. Mix the water and potatostarch in a cup and set aside. When the sauce boils, add the starch mixture and mix quickly. Slightly grill the skewered dumplings and brush the sauce over them.