DANGO JIRU (DUMPLINGS with MISO)
Ingredients
- 2 stalks green onions
- 1-pound white fleshed fish
- ¼ teaspoon gourmet powder
Directions
- Directions
- Add enough mochi flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side by pinching.
- Drop balls into boiling dashi. Cut fish into small pieces. Grind miso into surabachi.
- When dango (dumplings) rise to the top add the fish and the miso. Add the gourmet powder and garnish with chopped green onions.
