Easiest Way to Make Delicious TriColored Potato Dango For Flower Viewing

Without fail cooking ultimate Tri-Colored Potato Dango (For Flower Viewing ) easy, delicious, practical.

Good Evening every body, at this time you get present recipe Tri-Colored Potato Dango (For Flower Viewing ) with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Tri-Colored Potato Dango (For Flower Viewing ).

Ingredients all Tri-Colored Potato Dango (For Flower Viewing )

1. Prepare 300 grams : Potatoes.

2. Prepare 50 grams : Fresh okara.

3. Needed 1 tbsp : ☆Katakuriko.

4. Needed 1 tbsp : ☆Grated cheese.

5. Needed 1/2 tbsp : ☆Mentsuyu.

6. Prepare 1 : roughly 45 grams A: Mentaiko.

7. Prepare 1/2 tsp : B: Dashida.

8. Needed 1/2 tsp : C: Matcha.

9. Needed 1/2 tsp : C: Kombu tea (or umeboshi kombu tea).

If all ingredients Tri-Colored Potato Dango (For Flower Viewing ) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Tri-Colored Potato Dango (For Flower Viewing )

1. Boil the potatoes with the skin intact, or microwave until soft, peel the skin, and mash..

2. Dry-microwave the okara for about 2 minutes, add to the mashed potatoes from Step 1, and mix together..

1. Mix the ☆ katakuriko, powdered cheese, and mentsuyu into the bowl from Step 2, and divide into 3 equal portions: Bowls A, B, and C (each portion should be about 100 g)..

1. Add the mentaiko with the membrane removed to the cheese potato base in Bowl A, add the dashida to Bowl B, and the matcha and kombu tea (or umeboshi kombu tea) to Bowl C, and mix each..

2. Roll the dough into dango-sized balls. Each bowl should yield about 12-13 balls..

3. Skewer the dango balls. These haven't been microwaved yet, so they may fall apart easily. Skewer them while grasping them firmly in your hand..

4. Lightly cover with plastic wrap, microwave at 600 W for about 3 minutes, and they are done..

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