Hi friends, Atsuko here.

Hi friends, Atsuko here. Today is Obon but I don’t go back my hometown, Nagomimachi, this year. At Obon, my mother makes and serves あんつけだご ANTSUKEDAGO. ANTSUKEDAGO is mochi dumpling with Anko paste.Some call it Ankodango, Ankomochi. I can’t go back so made it by myself and share you. We make mochi dumpling from 白玉粉 Shiratamako. 上新粉Jyoushinko, もち粉 Mochiko are also OK.

Put some water into Shiratamako powder and mix it. mixed well and make small balls. Put them into hot water and boil them. When they go up, pick up and put them into cold water. Mixing Anko kan or topping 黒みつKuromitsu and きな粉 Kinako. (Anko kan has cooked and tasted Anko.) My mother makes Anko by herself, from Azuki been but this is easy way, recommended!

Hoping you also enjoy Japanese Obon.(Ü) Shiratamadango https://chefjacooks.com/en/shiratama-dango-mochi-balls/