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Kibi dango (boulettes de millet japonaises): recipe illustration
Snacks & baking

Kibi dango (boulettes de millet japonaises)

Japanese cuisine. Sticky millet flour dumplings (kibi), often steamed and then coated in sweet soy sauce. A traditional speciality of the Okayama region, best nibbled while still warm.

  • 35 min
  • 4 servings
  • Medium
  • Budget-friendly

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Ingredients

Ingredients

Sauce

Spices & seasoning

Nutrition facts

179 kcal per serving

Protein
6.2 g
Carbohydrates
34.3 g
of which sugars
7.3 g
Fat
0.4 g
Fiber
1.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pour the lukewarm water over the millet flour and mix until you have a smooth dough.
  2. Knead for a few minutes to make it supple, then shape 12 small balls the size of a walnut.
  3. Steam the dumplings for 12 to 15 minutes, until translucent and firm to the touch.
  4. For the sauce, dissolve the cornstarch in the cold water, then add the sugar, soy sauce and mirin to a small saucepan.
  5. Heat gently, stirring, until the sauce thickens and becomes glossy.
  6. Coat the dumplings in the sauce while still warm and serve straight away.

Variations and tips

With what's available here. Millet flour can be found in organic shops; otherwise glutinous rice flour gives a very similar result.

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Original Ecomely recipe.