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"No offense, but other than the sauce, this recipe just didn't work at all. After doing research, I found that you can't make good dango with only mochiko. It won't hold together like it should. Not to mention that it sticks to EVERYTHING. In order to make good dango, you have to use joshinko to make the dough firm enough to hold its shape and stay..."
Feb 17, 2013 on Food.com