Tuesday, December 21, 2010
Traditional dango. If you've had it, you know it's chewy and yummy in its simplicity. The traditional sauce for kushi dango is a sweet and salty soy sauce-based sauce. But I've been thinking: How can I make dango different? I've been contemplating adding fruit or other flavors to change the typical dango up a bit. Food grade flavorings would probably be a good solution to add a lot of flavor without a lot of liquid. If we're looking into natural flavorings though, citrus zests and vanilla bean/extract, among others, are other good choices for not adding too much extra liquid to the mix. Then there's the thought of replacing some or all of the water with juice or flower water (such as rose water). And then, instead of using the traditional sauce, coat it with a simple syrup (equal parts water and sugar) or roll in sugar.
Ah, I see cavities in my future.