Dish
Dango-jiru
Dango-jiru is made with a clear broth that is flavored with soy sauce and mirin. The dumplings are made with rice flour and are chewy and delicious. The vegetables used in the soup can vary, but typically include daikon radish, carrots, and shiitake mushrooms. The soup is usually served with a side of rice.
Origins and history
Dango-jiru is a traditional dish from the Tohoku region of Japan. It is believed to have originated in the Edo period (1603-1868).
Dietary considerations
Dango-jiru is a gluten-free dish and can be made vegetarian by using vegetable broth instead of chicken broth.
Variations
There are many variations of Dango-jiru, but the basic recipe remains the same. Some variations include adding seafood or meat to the soup.
Presentation and garnishing
Dango-jiru is typically served in a bowl with the dumplings and vegetables arranged on top. It is often garnished with chopped scallions or shichimi togarashi (Japanese seven spice).
Tips & Tricks
To make the dumplings, mix rice flour with hot water until it forms a dough. Roll the dough into small balls and drop them into the soup to cook.
Side-dishes
Dango-jiru is usually served with a side of rice.
Drink pairings
Green tea is a traditional drink pairing for Dango-jiru.
Delicious Dango-jiru recipes
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