“Homemade Japanese Dumplings (Dango)” by Jun’s Kitchen
Transcript by CCKN is under the cut
[0:05] [On Screen: Jun’s Kitchen Logo]
[0:19] [Text on screen: Sakura/Cherry Petals]
[0:35] Jun to Haku: You found yomogi?
[0:36] [Text on screen: Japanese Mugwort/Yomogi]
[0:37] [Text on screen: (For sanitary reasons, I’ll use the one I’m growing at home.)]
[0:42] Jun (after a muffled chuckle): Good job.
[1:00] Jun: Oh!
[1:32] Okay.
[1:33] Let's go get more ingredients, buddy.
[1:38] [Text on screen: Rice flour]
[1:52] [Text on screen: Japanese Mugwort/Yomogi]
[2:01] Jun: Hey guys.
[2:02] I'm sorry for the long wait,
[2:04] but my house and kitchen are finally done.
[2:06] I named this channel like this 10 years ago
[2:08] and now I can cook in my own kitchen.
[2:11] Thank you so much.
[2:13] Yomogi?
[2:14] Want a sniff too, Nagi?
[2:17] (chuckles)
[2:21] Yomogi.
[2:22] Smells good?
[2:25] This time I'm making traditional Japanese sweets
[2:29] called Sanshoku-Dango
[2:31] and Mitarashi-Dango.
[2:33] Sanshoku-Dango is three different colored dumplings and
[2:35] Mitarashi-Dango is grilled dumplings with
[2:38] sweet soy sauce syrup.
[2:40] The three colors are usually pink, white, and green.
[2:44] One of the theories suggests that
[2:45] the color pink stands for sakura and spring,
[2:48] white for snow and winter,
[2:51] and green for grass and summer.
[2:57] Oh! My back!
[3:00] Oh!
[3:16] I'm using sakura and yomogi for sanshoku-dango,
[3:18] but you don't have to use them.
[3:21] You can just use food coloring.
[3:49] First I'm going to make yomogi paste.
[3:51] This will be used in green dango.
[4:04] [Text on screen: Matcha / Green Tea Powder]
[4:04] You can use matcha green tea powder
[4:05] instead of green food coloring if you like.
[4:08] [Text on screen: Dried Sakura Petals]
[4:17] This is his third of fourth break.
[4:22] (snickers)
[4:26] Nagi!
[4:28] Such healthy boy.
[4:31] (humming chuckles)
[4:44] Okay.
[4:46] Next, I'm going to make dango dough.
[4:57] Mix rice flour, sugar, and hot water in a bowl
[5:00] until it becomes as soft as cat beans.
[5:08] Hi Haku.
[5:10] Can I touch your beans?
[5:12] Soft as cat beans.
[5:15] Ohohohohohohoho!
[5:19] It's soft- Oh!
[5:21] but somewhat like bounces back.
[5:24] It’s a very pleasant feeling, I would say.
[5:27] Hehehe.
[5:29] Ohohoho.
[5:30] Thank you!
[5:31] Thank you!
[5:38] [Text on screen: Yomogi & Green Tea Powder]
[5:41] [Text on screen: Sakura & Food Coloring (red)]
[6:32] This one is for mitarashi-dango.
[6:41] Boil them for about five minutes until
[6:43] they all float,
[6:46] and then continue boiling for one more minute.
[6:51] Put them in cold water.
[7:03] Skewer them on a bamboo stick, and done.
[7:13] [Text on Screen: Done!]
[7:13] Sanshoku-dango.
[7:16] Oish!
[7:18] You can make them any color or size you like.
[7:20] I made some pastel blue and yellow
[7:22] for my wife since it's her favorite colors.
[7:26] Next I'm going to make the syrup for mitarashi-dango.
[7:28] Mix potato starch, sugar,
[7:32] and soy sauce in a pot on a medium low heat
[7:34] for about a minute until it becomes thick.
[7:40] Next I'm going to charcoal grill the dango.
[7:42] You can use a toaster oven or frying pan instead.
[8:43] Tada!
[8:44] Smells good, sounds good!
[8:48] Yosh. (translation note: similar to “All right/Yes.)”
[8:50] Ja ikimasu ka. (translation note: similar to “Here goes.” when trying something out.)
[9:16] Mitarashi-dango, looks so good!
[9:19] [Text on Screen: Done!]
[9:24] Smells good?
[9:28] Itadakimasu.
[9:32] Mmm! It's a taste of Japanese festival. Hehehehe.
[9:35] I'm gonna add more syrup.
[9:42] Yeah?
[9:46] Mmm!
[9:49] Hmmhmm.
[9:52] Mm!
[9:53] Sanshoku-dango, mo oishi. [translation note: Sanshoku-dango, very delicious.]
[9:56] Okay.
[10:00] Right, I'm gonna take my time to eat more dango.
[10:03] Okay.
[10:05] Oh Nagi’s - his-
[10:08] I don't even know how many times -
[10:12] His fifth or sixth or seventh cat wheel break exercise time.
[10:18] Such healthy boy!
[10:22] Hehe. Okay.
[10:24] Ow!
[10:27] Hi Haku.
[10:28] Smells good?
[10:29] Mm.
[10:31] Poki, there's no sauce on my finger anymore.
[10:33] Why are you still licking?
[10:36] Thank you guys so much for watching.
[10:38] See you guys later.
[10:39] Bye!
[10:42] [Text on screen: DIY on my VLOG channel]
YouTube Channel: Jun’s Kitchen
Video Description: Thank you so much for watching! It's been 10 years since I made this channel. I wanted to cook in my own kitchen in the future and finally it's happening! It's all thanks to you guys!
This time I'm making traditional Japanese dumplings called sanshoku-dango & mitarashi-dango. They're pretty easy to make and tasty. If you get a chance, please give it a try!
►My cooking vlog channel: https://www.youtube.com/junyoshizuki
►Patreon: https://www.patreon.com/JunsKitchen
►Channel with my wife: https://www.youtube.com/RachelandJun
►EQUIPMENT I use on my channel that you can buy online (Amazon affiliates links)
―Knife― Chef Knife: Sekimagoroku Gyuto (http://amzn.to/1OkxnYt) Chef & Utility Knife: Zwilling twin fin (http://amzn.to/1OkzyLF)
―Sharpening Stone― KING Japanese Sharpening Stone 1000/6000 (http://amzn.to/2uokk32)
―Camera― Panasonic GH5 (http://amzn.to/2uomMqi) Lens: LUMIX G LEICA (http://amzn.to/2eEYzbk)
【Ingredients / serves 2】 Please follow the instructions of your rice flour bag to make dumplings if it has them. Often times it has instructions on the back. Here's the ingredients I used bellow. You can adjust the ratio to your taste.
-Mitarashi-dango-
250g rice flour 200ml hot water
100ml soy sauce 100g sugar 200ml water 30g potato starch
-Sanshoku-dango-
250g rice flour 150ml hot water 30g sugar
sakura yomogi food colouring (red) matcha powder
►Instagram (インスタ): https://www.instagram.com/junskitchen/ ►Music by Epidemic Sound: http://share.epidemicsound.com/rDvsz
📌 Pinned Comment from JunsKitchen:
Thank you so much for watching! It's been 10 years since I made this channel. I wanted to cook & craft in my own kitchen in the future and finally it's happening! It's all thanks to you guys! This time I'm making traditional Japanese dumplings called sanshoku-sando & mitarashi-dango. They're pretty easy to make and tasty. If you get a chance, please give it a try! このチャンネルを開設してから10年が経ちました。いつか自分のキッチンで料理（やクラフト）がしたいと思っていましたが、やっと実現できました。ひとえに皆様のおかげです。ご視聴、ありがとうございます！今回は三色団子とみたらし団子です。比較的、簡単に作れますので、機会がありましたら試してみてください。^ ^
Disclaimer and preface: None of the videos I transcribe belong to me. They belong to the content creators and the crew behind the videos.
My transcripts may not be 100% as I am not a professional. I'm just someone who wants to provide video transcripts for people to understand and enjoy these videos.
For this video, I focused on the speaker, in this case, Jun, and the text on screen which will be in brackets. If there are any corrections you would like me to make, let me know in the comment section of the post.
Personal Notes: This was more of a treat to myself as this is a bit shorter than the last video I posted. Plus this one has less dialogue and I had a lot of motivation to do this one.
If you like this video or any other video from Jun’s Kitchen, please support them by watching their videos on the YouTube platform and through other means from them.
The next video I’ll be transcribing is a longer one so keep an eye out for that.
Until next time, bye! May your day be as soft as cat beans. 🥰
P.S. This video has Japanese closed captioning which I used as a rough guide for the timestamps.
P.P.S.- I added a few translation notes. Again, if there are any corrections you would like me to make, let me know in the comment section of the post.
