Kabocha Dango with Mitarashi Glaze
Try this easy kabocha dango recipe made with Japanese pumpkin! It’s chewy, lightly sweet, and perfect for a quick fall snack!
Equipment
Ingredients
Instructions
- Steam kabocha: Cut kabocha into small pieces and steam them in a pot for about 10mins
- Make a dough: Transfer the kabocha to a bowl, add potato starch, and mash to make a dough.
- Make a round shape: Grab a piece of dough, roll it, and press it with your palm to form a shape.
- Pan-fry: Heat a frying pan over medium heat, pour some oil, place the kabocha dango and pan fry for 2 minutes for each side
- Mitarashi glaze: Add sugar, soy sauce, and mirin to a pot over medium heat, bring it to a boil, add a mixture of water and potato starch, and cook until thickened
Notes
- Storage: It will last for 3 days in the refrigerator and 1 month in the freezer.
- You can boil or microwave the kabocha instead of steaming.
- The kabocha skin is edible, and I keep it on for this recipe, but feel free to peel it if you prefer a smoother texture.
- If the dough feels too soft or wet, add a little more potato starch (about 1/2 tablespoon at a time) until it comes together nicely.
- When pan-frying, gently press the kabocha pieces with a spatula. This helps cook the surface evenly and brings out a fragrant, toasty flavor.
Video
Nutrition
Serving: 1pieceCalories: 25kcalCarbohydrates: 4.1g
This nutritional information is estimated and provided for general reference only.