Dish

Ikinari dango

Ikinari dango is made by boiling sweet potatoes until they are tender, and then mashing them with sugar. The mixture is then formed into small balls and coated with a layer of flour. The balls are then deep-fried until they are golden brown and crispy. The dish is typically served as a snack or a dessert.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Ikinari dango is believed to have originated in the Edo period in Japan, when sweet potatoes were a common food source. The dish was originally served as a snack for children, but it has since become a popular dessert for all ages.

Dietary considerations

This dish is vegetarian and gluten-free, but it is high in sugar and calories.

Variations

There are many variations of this dish, including adding cinnamon or nutmeg to the recipe. Some people also like to add a drizzle of honey or maple syrup to the dish to give it a sweeter flavor.

Presentation and garnishing

To make this dish look more appealing, dust the balls with powdered sugar before serving. You can also garnish the dish with a sprig of fresh mint or a slice of orange.

Tips & Tricks

To make this dish even more flavorful, add a pinch of salt to the sweet potato mixture before forming it into balls. This will bring out the natural sweetness of the potatoes and balance out the sugar.

Side-dishes

This dish can be served with a side of fresh fruit, such as strawberries or kiwi. It can also be served with a scoop of vanilla ice cream or a dollop of whipped cream.