Hecchoko Dango (Three-Grain Dumplings in Sweet Azuki Soup)
Quick answer
- Active time
- 120 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 10
About this dish
Three grain flours, takakibi sorghum, glutinous foxtail millet, and inakibi millet, are mixed into separate doughs, and every dumpling gets a fingertip pressed into its center for a navel-like hollow.
Read more
They cook in sweet azuki soup until they float, which is where the other name, ukiuki dango, comes from. In northern Iwate they were offered to deities and served to guests after the harvest.
Ingredients
Instructions
- 1
Wash the azuki and soak overnight in plenty of cold water.
Drain, cover with fresh water, bring to a boil, and simmer for 60 to 75 minutes, until the beans crush easily between fingers.
- 2
Pass the cooked beans through a sieve for smooth paste or crush only half for texture.
Combine with 800 ml water, sugar, and most of the salt, bring to a boil, and keep at a gentle simmer.
- 3
Mix a pinch of the remaining salt into the sorghum flour, add 50 ml boiling water, and stir with chopsticks.
Once cool enough to handle, knead to an earlobe-soft dough.
- 4
Shape the sorghum dough into 2 cm balls and press the center with an index finger to make a navel-like hollow.
Even the edges without making them too thin.
- 5
Mix the foxtail millet flour with 35 ml boiling water and the proso millet flour with 26 ml, kneading each to the same firmness as the sorghum. Shape both into 2 cm balls with center hollows.
- 6
Add all three dumpling types to the gently boiling azuki soup without crowding.
Stir once to prevent sticking, then cook 3 to 5 minutes after all float, until no raw flour remains, and divide among six bowls.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
岩手県食の匠高村民子氏 · Checked: 2026-08-11
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Red Bean Rice (Steamed Rice with Adzuki Beans)
dried azuki beans
Sweet Red Bean Porridge (Korean Adzuki Rice Dessert Soup)
dried azuki beans
Korean Red Bean Porridge (Velvety Adzuki Porridge with Rice Dumplings)
dried azuki beans