Miso Caramel Dango with Chili Flakes

Instructions

1. 1

   In a mixing bowl, combine glutinous rice flour and water. Mix until a smooth dough forms.

   ~2 min
2. 2

   Divide the dough into small balls, about 2-3 cm in diameter.

   ~5 min
3. 3

   In a saucepan, combine granulated sugar, white miso paste, butter, and heavy cream. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture is smooth.

   ~8 min
4. 4

   Bring the caramel mixture to a gentle simmer and cook for 3-5 minutes, until it thickens slightly. Stir in the red chili flakes. Remove from heat.

   ~5 min
5. 5

   Heat a frying pan over medium-high heat. Add the dango balls and cook, turning occasionally, until they are golden brown and slightly puffed.

   ~5 min
6. 6

   Pour the miso caramel sauce over the pan-seared dango. Toss gently to coat each ball evenly. Cook for another 1-2 minutes until the sauce is glossy and clinging to the dango.

   ~2 min
7. 7

   Serve immediately in serving bowls, garnished with sesame seeds if desired.