Tsukeyaki Dango (Broiled Dumplings)
Make and steam dango as in San Shoku Dango below.
Skewer five balls on each stick.
Dip in sauce and broil. (Charcoal preferred.) Dip once more before turning over.
Sauce:
3 tablespoons shoyu
2 tablespoons sugar
1/2 cup water
2 teaspoons cornstarch
Mix and cook until slightly thickened and clear.
