Clannad: can a black cod beat a Dango.

Clannad is a visual novel and anime known for its emotional rollercoaster ride. It starts lighthearted, focusing on slice-of-life humor and romance as Tomoya Okazaki befriends various quirky characters. However, the narrative gradually deepens, tackling themes of family, loss, and the perseverance of the human spirit.

While the animation style may not be for everyone, the music beautifully complements the story's emotional core. Be prepared for moments of both heartwarming joy and gut-wrenching sorrow. Clannad is a rewarding experience for those seeking a coming-of-age story that explores the complexities of life and the power of human connection.

Mitarashi Dango

Ingredients:

- 1 cup mochiko (sweet rice flour/glutinous rice flour)

- 1/2 cup water

- 1/4 cup sugar

For the sauce:

- 3 tablespoons soy sauce

- 3 tablespoons sugar

- 2 tablespoons mirin (Japanese sweet rice wine)

- 1/4 cup water

- 1 tablespoon potato starch or cornstarch dissolved in 1 tablespoon water (optional, for thickening)

Instructions:

1. Prepare the dango dough: In a mixing bowl, combine mochiko and sugar. Gradually add water while stirring until a smooth, firm dough forms. It should be pliable and not too sticky. Adjust the amount of water or mochiko if needed.

2. Shape the dango: Divide the dough into small portions and roll them into small balls, about 1-inch in diameter.

3. Boil the dango: Bring a pot of water to a boil. Drop the dango balls into the boiling water and cook them until they float to the surface, about 2-3 minutes. Once they float, continue boiling for another 1-2 minutes. Remove the cooked dango with a slotted spoon and transfer them to a bowl of cold water briefly to cool.

4. Make the sauce: In a saucepan, combine soy sauce, sugar, mirin, and water. Bring the mixture to a simmer over medium heat, stirring occasionally. If you prefer a thicker sauce, add the dissolved potato starch or cornstarch and continue to cook until the sauce thickens slightly.

5. Coat the dango: Thread the cooked dango onto skewers. Dip each dango skewer into the warm sauce, coating them evenly.

6. Serve: Arrange the Mitarashi Dango skewers on a plate and drizzle any remaining sauce over the top. Optionally, you can sprinkle with kinako (toasted soybean flour) for extra flavor. Enjoy your delicious Mitarashi Dango!

This recipe makes about 12-16 dango, depending on the size of the balls. Feel free to adjust the sweetness of the sauce to your taste preferences.

Sake-Miso Marinated Black Cod

Ingredients:

- 4 black cod fillets (about 6 ounces each)

- 1 cup sake (Japanese rice wine)

- 1 cup white miso paste

- 1/2 cup mirin (Japanese sweet rice wine)

- 1/2 cup sugar

- 2 tablespoons vegetable oil

- Chopped green onions or sesame seeds for garnish (optional)

Instructions:

1. Prepare the marinade: In a medium saucepan, combine sake, mirin, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool to room temperature.

2. Marinate the fish: Pat dry the black cod fillets with paper towels. Place them in a shallow dish or a resealable plastic bag. Spread the miso paste evenly over both sides of the fillets. Pour the cooled sake mixture over the fish, ensuring that they are completely covered. Seal the dish or bag and refrigerate for at least 24 hours, but preferably up to 2-3 days, turning the fillets occasionally to ensure even marination.

3. Preheat the grill or oven: If grilling, preheat your grill to medium-high heat. If baking, preheat your oven to 400°F (200°C).

4. Prepare the fish: Remove the marinated cod fillets from the marinade and gently scrape off excess miso paste.

5. Grill or bake the fish: If grilling, lightly oil the grill grate and place the cod fillets on it. Grill for about 3-4 minutes per side, or until the fish is cooked through and nicely charred on the edges. If baking, place the fillets on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until the fish flakes easily with a fork.

6. Serve: Transfer the grilled or baked black cod fillets to serving plates. Garnish with chopped green onions or sesame seeds if desired. Serve hot, accompanied by steamed rice and your favorite vegetables.

This dish pairs beautifully with a crisp Japanese cucumber salad and a glass of chilled sake. Enjoy your Sake-Miso Marinated Black Cod!