Dango (continued)

Cleanup Tips
One and only tip: beware of the extremely hot pot: once you boil water in it, it will take a long time to cool. Do not just assume it’s cold and try and touch it freely. Even the handles may still be hot after a half-hour of cooling. For a lot of people this might seem like a no-brainer, but I’m just advising extra caution to avoid making a normally reasonable assumption that could result in unpleasant burns.


Other Possibilities/Recipe Variations

The above covers the basics for how make your own variations, and I won’t delve into the many cultural/traditional variations available, but I will provide just a few more tips/ideas here:
• Like flavors go well together, but opposites can attract as well, while a balance can also effective. Think of existing dishes and see how they work, then just apply that same logic to your dango.
• You could try giving your dango a filling by sort of wrapping the uncooked dough around a glob or chunk of something. If you use meat though, make sure the meat is completely cooked first; you can’t count on the boiling to take care of it.