Kabocha Dango(Japanese Pumpkin Recipe)
Ingredients: kabocha(1/4:250g), and potato starch(2 Tbsp).
Remove seeds from kabocha(we use 1/4 cut size) seeds and cut it into smaller pieces for steaming.
1
Pour some water in a pot, put kabocha and steam for 10 minutes over medium heat.
2
Check if kabocha is cooked with a skewer.
3
Put kabocha and potato starch(2 Tbsp) in a bowl and mash.
4
Grab a piece of dough, roll it, and press it with your palm to form a shape.
5
Heat a frying pan over medium heat, pour some oil, and cook for 2 minutes.
6
Turn them over and cook for another 2 minutes.
7
Option: sugar, mirin, soy sauce(1 Tbsp for each), and add mixture of water(3 Tbsp) and starch(1 tsp)
8