Kushidango 串だんご
| Prefecture | Tokyo (東京都) |
|---|---|
| Region | Kanto |
| Japanese name | 串だんご（くしだんご） |
| Reading | Kushidango |
| Home area | All over the city. |
| Main ingredients | And I'm going to show you some of the things that I've been doing. |
History and Origins
Nasako is said to have become a dumplings of one of the cakes that came from Tangshan during the peace period. The dough of rice is ground in a round dough. It's said that what was burned with dumplings in the seams is a dumplings, but it can go back to the days of the room town. In the Edo era, the common folk began to travel, and there were also shops selling dumplings in teahouses and in the temples and Buddhist temples. In Tokyo, the Kajijiji in front of the temple of the throne of the Buddha was famous for his movie. The word "nako" has become so popular that it has spread throughout the country. The coral is called the mother of Kyoto. In Tokyo, five stings were the main source of the Edo and were sold for five sentences. Since four sentences began to flow, there are more customers who are trying to get their money back, more cheat to take it back, more customers who are trying to get it back, more customers who are trying to cut down the number of corals, and there's a record that four corals were born. The coral is still the main source of stings. It is the main source of stings.
When It Is Eaten
They're fed up as everyday snacks.
How It Is Eaten
Mix the flour together, put in a soft water and fold the lump. When it becomes as hard as ears, I fold it into small pieces and roll it around in the palm of my hand. Put a good amount of water in a bowl of flat coral and boil it. Put a cana or sugary oil on it.
Recipe
Ingredients
- 30 g shiratama rice flour
- 50 ml water
- 120 g joshinko rice flour
- 70 ml boiling water
- Sauce: 1 tbsp soy sauce
- Sauce: 3 tbsp 1/2 sugar
- Sauce: 5 tbsp water
- Sauce: 1 tbsp potato starch
Method
- Add a little water to the marble and paste it. Add hot water and mix it with white pepper and mix it well. I'll divide 5 into four classes.
- It's just a hot water that keeps boiling until you've lifted 1 up, and then you've got to pick it up to a wet stove, and it's a lot to do.
- I cut the rough fabric into 16 pieces.
- Round it up and pass four in one bowl. (Laughter)
- Put the bumbled ingredient in the pot and mix it well and let the fire go.
- I'm going to make five fun of you.
Dish data: Ministry of Agriculture, Forestry and Fisheries (MAFF), “Uchi no Kyodo Ryori” (Our Regional Cuisines) database, used under the Public Data License (PDL1.0); translated and adapted from the Japanese original.