61 walt maki dango Recipes

glutinous-rice flour, soft silken tofu (you can substitute firm tofu for silken tofu.), water, soybean flour (kinako), sugar, black sesame, sugar, sugar, soy sauce, mirin

shiratama rice powder (dango powder), sugar, water, katakuriko (japanese potato starch for dusting the daifuku skins), koshi-an, fresh strawberries

margarine, all-purpose flour, clam juice, clams, chopped, diced celery, diced onions, diced green peppers, hot milk, salt, white pepper, ground thyme, diced potatoes (1/2 inch cubes )

butter, melted, egg, egg yolk, whole milk, vanilla, granulated sugar, all-purpose flour, baking powder, fresh blueberries, cream cheese , whipped, lemon rind, lemon juice, lemon sorbet, butter, flour, sugar, cinnamon (i use a bit more)

sheets nori (seaweed), cooked sushi rice, cooked medium shrimp, peeled, deveined, and halved (1 1/2 cups), julienne-cut carrots, avocados, peeled and cut into 12 1/4-inch-thick slices, green onion tops, cucumber, peeled , halved lengthwise, seeded, and cut into 12 7-inch julienne-cut strips

lemon, juiced, avocado, peeled, pitted, and sliced into 1/4-inch thick pieces, sheets nori, sushi rice, cooked (sushi rice made in bamboo steamer), sesame seeds, toasted, cucumber, peeled, seeded , and cut into matchstick-size pieces, crabsticks , sliced lengthwise, pickled ginger , for serving, wasabi , for serving, soy sauce , for serving

eggs, stock , dashi (can make from instant granules, see packaging for instructions, alternatives -- chicken or veg), mirin (japanese cooking wine), sugar, soy sauce, green onion, chopped

cooked white rice, spam, cut into 1/2 -inch strips and fried, cucumbers , same size as spam strips, length of nori sheet, sheets nori (seaweed), mayonnaise, wasabi paste (optional), maggi seasoning sauce (optional)

sheets nori, cooked sushi rice, seasoned, frozen tempura shrimp, fresh pineapple, stalks green onions

rice flour (jyoshinko), rice flour (glutinous or sweet, a.k.a. shiratamako), hot tap water, pot of boiling salt water, sugar, water , with 1 tbsp. cornstarch or 1/2 cup potato starch or 1/2 cup arrowroot, dissolved in it, soy sauce, mirin, rice vinegar

mochiko sweet rice flour, warm water, katakuriko , for dusting, bamboo skewer, strawberries (i have used blueberries instead), water, sugar, katakuriko, peaches, sugar, water

honey, salt, dry mustard, cider vinegar, lime juice, diced white onion, canola oil

cottage cheese, horseradish, sour cream, scallion, sliced, eggs, milk, salt and pepper, to taste

olive oil, ground beef, salt and pepper, to taste, white onion, chopped, stalk celery, diced, garlic , slivered, worcestershire sauce , to taste, tabasco sauce , to taste, fresh mushrooms, sliced, tomato sauce (2 - 680 ml. cans), basil , to taste, oregano , to taste

lemon , thinly sliced crosswise, by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise, wasabi paste, sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips, sliced pickled ginger (gari), daikon radish, peeled and julienned using mandoline, carrots, peeled and julienned using mandoline, soy sauce for dipping

lump crab meat (about 1 packed cup), seasoned rice vinegar, lightly beaten eggs (5 to 6 large), mirin, water, salt, vegetable oil for brushing skillet, three 8- by 7 1/2-inch sheets toasted nori, japanese soy sauce, mirin, water, total) plain tobiko (flying-fish roe), flavored/seasoned tobiko*, and/or golden whitefish caviar

sheets toasted nori , seaweed wrappers, carrots, grated, zucchini, grated, chopped cauliflower, toasted sesame oil, mirin or 2 1/2 tbsp rice wine vinegar, toasted sesame seeds, smoked salmon or 3 pieces marinated shiitaki mushrooms or 3 pieces sushi grade tuna or 3 pieces shrimp or 3 pieces crab or 3 pieces imitation crabmeat