Japanese Pumpkin Snack Recipe
Kabocha Dango is a delightful Japanese pumpkin snack made with steamed kabocha squash and potato starch, pan-fried to perfection, and topped with a sweet-savory Mitarashi glaze. This easy-to-make recipe is perfect for a quick veggie snack, breakfast, or anytime treat!
Ingredients
For the Kabocha Dango:
- ¼ kabocha squash about 250g
- 2 tbsp potato starch corn starch works too
- 1 tbsp cooking oil
For the Mitarashi Glaze:
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp potato starch
- 3 tbsp water
Instructions
- Step 1: Steam the Kabocha: Cut the kabocha into small pieces and steam them for about 10 minutes until tender. Pro tip: Don’t toss the skin! It’s edible and adds extra nutrients.
- Step 2: Make the Dough: Transfer the steamed kabocha to a bowl and mash it until smooth. Add potato starch and mix until you get a dough-like consistency. If it’s too sticky, add a bit more starch.
- Step 3: Shape and Pan-Fry: Roll the dough into small balls, then flatten them slightly. Heat oil in a pan and cook each piece for about 2 minutes per side until golden brown.
- Step 4: Whip Up the Mitarashi Glaze: In a small pot, combine sugar, soy sauce, mirin, and water. Bring to a boil, then add the potato starch mixture. Stir until the glaze thickens.
- Step 5: Serve and Enjoy! Drizzle the glaze over the pan-fried dango and dig in while they’re warm. Trust me, the combination of chewy dango and glossy glaze is pure magic.
Notes
- Kabocha skin is edible but can be removed if preferred.
- Store in the fridge for up to 5 days or freeze for 1 month.
- Adjust potato starch if the dough is too wet.