Japanese pronunciation: みたらしだんご (mitarashidango)
| Category | Item |
|---|---|
| Restores | 6 (+0.4) |
| Eating time | 1.2s |
| Compost | 85% |
Rice-flour dumplings coated in a glossy sweet shoyu glaze.
Obtaining
Advancements
Satoyama Starred CookChallenge
Bring together one of every dish on the satoyama menu and receive the banner to hang by the door
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
- Soybeans
- Water Bottle
OutputSoaked Soybeans
Ingredients
- Wheat
OutputRoasted Wheat
Ingredients
OutputSteamed Soybeans
Ingredients
OutputCracked Roasted Wheat
Ingredients
OutputShoyu Koji
Ingredients
- Water Bottle
- Salt
OutputSalt Water Bottle
Ingredients
OutputPolished Rice
ByproductRice Bran
Ingredients
OutputShoyu Moromi Bottle
Ingredients
OutputRice Flour
Ingredients
OutputRaw Pressed Shoyu Bottle
Ingredients
- Potato
OutputGrated Potato
Ingredients
- Rice Flour
- Water Bottle
OutputRice Noodle Dough
Ingredients
OutputShoyu Bottle
Ingredients
OutputPotato Starch
Ingredients
OutputMitarashi Dango
In the real world
Mitarashi dango boils shaped rice dumplings and coats them with a thickened shoyu-and-sugar glaze.
Differences in game
Shaping and skewering are omitted, while boiling the dumplings and cooking the glaze are combined into one medium-pot step.