Curiosity got the best of me and after searching on the subject, I decided to try and make what's called "Dango", which in Japan is considered a sweet treat.No recipe for the meantime, as this was done without following a strict recipe.
I must add, since I never tasted the real thing (ohh I wish!), that it certainly needs some improvement and if anyone out there could tell me what the taste and consistency should be, tips, the right cooking times... I would be incredibly grateful!
These where slightly chewy and reminded me of a more consistent gnocchi. I also added a couple of drops of rose water and interestingly, it gave it a kind of fruity after taste, which was nice.
I also prepared a mitarashi sauce, which was really yummy.
...to be continued.
