Name: Yomogi Dango with Azuki Bean Paste and Kinako Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 kg yomogi (freshly picked); 1 tsp bicarbonate soda; 2 litres water (for blanching); 200 g Shiratamako (rice flour); 200 g silken tofu; 2 tbsp yomogi paste; 2 tbsp sugar; 4 tbsp sweet azuki bean paste; 4 tsp kinako soy bean powder

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Introduction

Yomogi Dango is a traditional Japanese sweet dumpling made with fresh mugwort (yomogi) that gives it a unique, earthy flavor. These chewy rice flour dumplings are served with sweet azuki bean paste and kinako powder, making a delightful and comforting treat.

The image shows a rustic beige bowl placed on a white marbled textured surface, filled with six round, pale green mochi balls stacked close to each other. On the left side of the mochi, there is a glossy reddish-brown topping of cooked beans that looks sticky and shiny. A sprinkle of light beige crushed nuts or powder is scattered over the mochi and beans, adding texture and contrast. Resting in the bowl is a thin stick with green and white stripes, partially inserted among the mochi. In the background, there is a transparent glass filled halfway with dark brown coffee, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg yomogi (freshly picked)
1 tsp bicarbonate soda
2 litres water (for blanching)
200 g shiratamako (rice flour)
200 g silken tofu
2 tbsp yomogi paste
2 tbsp sugar
4 tbsp sweet azuki bean paste
4 tsp kinako soy bean powder

Instructions

Step 1: Wash the yomogi thoroughly under running water, then drain well and set aside.
Step 2: Bring 2 litres of water to a boil in a large pot, then add bicarbonate soda.
Step 3: Add the yomogi to the boiling water and blanch for 1 minute.
Step 4: Remove the yomogi using a strainer and soak them in cold water for 10 to 15 minutes.
Step 5: Drain the yomogi again and process them in a food processor until smooth to make yomogi paste.
Step 6: In a large bowl, combine the shiratamako, silken tofu, yomogi paste, and sugar. Knead the mixture with your hands until it reaches the softness of your earlobe.
Step 7: Divide the dough into two equal parts. Roll each into a 2 cm diameter cylinder and cut into 16 equal pieces.
Step 8: Shape each piece into a round ball by rolling between your hands.
Step 9: Bring a large pot of water to a boil and add all the dumplings at once.
Step 10: Cook until the dumplings float to the surface, indicating they are done.
Step 11: Scoop the dumplings out and transfer to a bowl of cold water to cool.
Step 12: Drain the dumplings and serve in small bowls topped with sweet azuki bean paste and a sprinkle of kinako powder.

Tips & Variations

Substitute silken tofu with a similar amount of cooked mashed sweet potato for a different texture and flavor.
Add a little matcha powder to the dough for a stronger green tea flavor and vibrant color.
If fresh yomogi is unavailable, yomogi powder or dried mugwort can be used but adjust quantity to taste.
Serve with a drizzle of kuromitsu syrup for an extra layer of sweetness.

Storage

Store any leftover dango in an airtight container in the refrigerator for up to two days. When ready to eat, gently steam or microwave them briefly to restore their chewy texture. Avoid boiling again as it may make them too soft.

How to Serve

The image shows a white bowl filled with four round, green-colored dumplings placed closely together in the center. On top of the dumplings, there is a generous layer of small red beans that look soft and sticky, and a sprinkling of light tan powder or crumbs adds texture over the beans and dumplings. A thin green leaf or grass is placed on the right side of the dumplings inside the bowl. Next to the bowl, there is a clear glass cup filled with a dark brown liquid, likely a tea or coffee, set on a white marbled surface with a light cloth underneath the bowl. The overall colors are soft and natural, with a cozy and simple feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought yomogi paste instead of fresh yomogi?

Yes, store-bought yomogi paste can be used as a shortcut. Adjust the amount according to taste since commercial pastes may be more concentrated.

What is the best flour to use for dango?

Shiratamako, a glutinous rice flour made from glutinous rice, is ideal for dango as it produces a soft and chewy texture. Mochiko (regular sweet rice flour) can be used but may yield a slightly different texture.