Description
Yomogi Dango is a traditional Japanese sweet dumpling made with fresh yomogi (mugwort), rice flour, and silken tofu. These chewy, green-hued dango are cooked by boiling and served with sweet azuki bean paste and kinako soy bean powder for a delightful balance of earthy and sweet flavors. Perfect as a seasonal treat, especially in spring when yomogi is freshly picked.
Ingredients
Scale
Yomogi Paste
- 1 kg yomogi (freshly picked)
- 1 tsp bicarbonate soda
- 2 litres water (for blanching)
Dango Dough
- 200 g Shiratamako (rice flour)
- 200 g silken tofu
- 2 tbsp yomogi paste
- 2 tbsp sugar
Serving
- 4 tbsp sweet azuki bean paste
- 4 tsp kinako soy bean powder
Instructions
- Prepare Yomogi Paste: Wash the freshly picked yomogi thoroughly under running water to remove any dirt and impurities, then drain excess water and set aside.
- Blanch Yomogi: Bring 2 litres of water to a boil in a large stockpot over high heat. Add 1 tsp bicarbonate soda to the boiling water, then add the yomogi leaves and blanch them for about 1 minute.
- Drain and Soak: Quickly transfer the blanched yomogi to a strainer to remove boiling water. Then soak the yomogi in cold water for 10 to 15 minutes to stop cooking and retain bright color.
- Drain and Process: Drain the soaking water using a strainer. Place the yomogi in a food processor and blend into a fine paste.
- Make Dough: In a large mixing bowl, combine the shiratamako rice flour, silken tofu, 2 tablespoons of the yomogi paste, and 2 tablespoons sugar. Knead the mixture by hand until the dough is soft and has the consistency similar to an earlobe.
- Shape Dough: Divide the dough into two equal portions. Roll each portion into a long cylinder about 2 cm in diameter, then cut into 16 equal pieces. Roll each piece between your hands to form smooth, round dumplings.
- Boil Dango: Bring a large pot of water to a boil over high heat. Add all the dango dumplings to the boiling water at once. When the dango float to the surface, they are cooked, usually within a few minutes.
- Cool and Serve: Use a slotted spoon to scoop the cooked dango into a bowl of cold water to chill. Drain before serving. Arrange the dango in small bowls, topping each with a dollop of sweet azuki bean paste and a sprinkle of kinako soy bean powder.
Notes
- Fresh yomogi is essential for authentic flavor and vibrant green color. If unavailable, frozen yomogi may be substituted but flavor will be milder.
- Bicarbonate soda helps preserve the bright green color of yomogi during blanching.
- Silken tofu makes the dango dough tender and moist; avoid firmer tofu types.
- Adjust sugar amount to your preference depending on sweetness of azuki bean paste.
- Serve dango immediately after cooking for best texture and flavor.
- Kinako soy bean powder adds a nutty aroma and complements the sweetness of the azuki paste.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Keywords: Yomogi Dango, Japanese dessert, dumplings, mugwort, shiratamako, azuki bean paste, kinako, traditional sweets, spring recipe
