Kushidango

Ingredients:

• 1 1/3 cup joshinko (rice flour)
• 3/4 cup warm water
For Sauce:
• 2/3 cup water
• 1/2 cup sugar
• 2 1/2 tbsps soy sauce
• 1 1/2 tbsp katakuriko (dogtooth violet starch) /cornstarch
• 1 1/2tbsp water
• *Bamboo skewers

Preparation:

Put rice flour in a bowl and add warm water. Knead the dough well. Make small round dumplings. Place the dumplings in a steamer and steam them on high heat for 10 min. Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.) Mix water, sugar, and soysauce in a pan and put it on medium heat. Mix the water and katakuriko starch in a cup and set aside. When the sauce boils, add the starch mixture and mix quickly. Slightly grill the skewered dumplings and brush the sauce over them.
*Makes 4 servings.