Name: Mitarashi Dango Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3/4 cup glutinous rice flour (shiratamako or mochiko); 1/3 cup warm water (adjust as needed); 3 tablespoons soy sauce; 3 tablespoons sugar; 2 tablespoons mirin; 1/2 cup water; 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

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Mitarashi Dango is pure comfort skewered on a stick: smooth, chewy rice dumplings draped in a shimmering, sweet-salty soy glaze that’s absolutely heavenly. With its delightful combination of subtle sweetness and deep umami, this classic Japanese treat is perfect for dessert or afternoon snacking. It’s surprisingly easy to make at home with just a handful of ingredients, and it never fails to evoke cozy festival feels. Whether you’re new to wagashi or a lifelong fan, Mitarashi Dango has a way of making everyone smile from the very first bite.

Ingredients You’ll Need

Ingredients You’ll Need

You might be amazed at how few ingredients are needed for such a memorable experience. Each component plays its part, from that signature chewiness to the glistening glaze — together, they create the authentic soul of Mitarashi Dango.

Glutinous Rice Flour (shiratamako or mochiko): This is the backbone of Mitarashi Dango, giving the dumplings their wonderfully soft and chewy texture.
Warm Water: Crucial for bringing the dough together — start with a little and add slowly until you have a smooth, pliable consistency.
Soy Sauce: Provides essential salty depth to the sauce, balancing the sweetness and rounding out the flavors.
Sugar: Adds that gentle sweetness that makes the sauce so craveable — don’t hold back if you’ve got a sweet tooth!
Mirin: This Japanese sweet rice wine gives the glaze its glossy shine and subtle depth of flavor.
Water (for sauce): Helps dissolve the sugar and soy, creating a cohesive, pourable glaze.
Cornstarch Slurry: Just cornstarch mixed with water; it works magic to thicken the sauce to perfect, sticky lusciousness.

How to Make Mitarashi Dango

Step 1: Make the Dango Dough

Start by placing the glutinous rice flour into a medium mixing bowl. Gradually drizzle in the warm water, using your hands or a spatula to mix as you go. Knead the dough gently until it’s soft, smooth, and no longer sticky. The magic moment is when it feels like a soft earlobe — that’s the secret to wonderful Mitarashi Dango.

Step 2: Shape the Dumplings

Divide your dough into 12 roughly equal portions, then roll each one into a smooth, golf ball-sized sphere between your palms. Uniform balls mean even cooking and a prettier presentation!

Step 3: Boil the Dango

Bring a pot of water to a steady boil. Gently drop in the rice dumplings, being careful not to splash yourself. The dango are ready when they float to the surface; give them another minute or two to become irresistibly chewy before transferring them to a bowl of cold water. This brief dip stops the cooking process and keeps each dango delightfully bouncy.

Step 4: Thread onto Skewers

Once cooled, drain the dango well. Slide three or four onto each skewer, gently pressing them together so they form cute, snug stacks—this is classic Mitarashi Dango style.

Step 5: Make the Mitarashi Sauce

In a small saucepan, combine soy sauce, sugar, mirin, and water. Warm the mixture over medium heat until tiny bubbles appear, then stir in your cornstarch slurry. Keep stirring, and watch as your sauce thickens to a beautiful, glossy glaze. When it’s thick enough to coat a spoon, it’s ready!

Step 6: (Optional) Grill or Sear the Dango

For an extra layer of flavor, place the skewered dango over a grill or in a hot, dry pan. Sear briefly on both sides until lightly browned; this step adds a whisper of smokiness and a tempting golden finish, just like Mitarashi Dango sold at Japanese festivals.

Step 7: Glaze and Serve

Generously brush or spoon the warm mitarashi sauce over the finished dango, making sure each ball gets a luscious coating. Serve immediately while everything is sticky, shiny, and perfectly warm.

How to Serve Mitarashi Dango

Garnishes

While these sweet-salty rice dumplings are traditionally enjoyed plain, a sprinkle of toasted sesame seeds or a dusting of kinako (roasted soybean flour) adds color and a nutty aroma. For a bolder presentation, drizzle a bit of extra sauce over the top right before serving — that glossy effect is irresistible!

Side Dishes

Mitarashi Dango shines when served with a small cup of hot green tea or genmaicha, as the tea’s gentle bitterness perfectly balances the sweet and salty glaze. For a truly Japanese afternoon treat, pair with seasonal fruits or a tangy pickled plum on the side.

Creative Ways to Present

For a festive twist, arrange skewers on a bamboo leaf or small plate and scatter edible flower petals around. Mini dango skewers are adorable for parties, while a trio of sauces—think chocolate, matcha, and classic mitarashi—turns the experience into a flavor adventure. Let your creativity run wild and make your Mitarashi Dango unmistakably yours!

Make Ahead and Storage

Storing Leftovers

If you have any skewers left (which is rare!), store Mitarashi Dango in an airtight container in the refrigerator. They’ll keep their texture for up to 2 days, though they’re always best enjoyed fresh.

Freezing

You can freeze plain, unglazed dango balls by spreading them on a tray until solid, then transferring them to a freezer-safe bag. When you’re ready for more, just boil straight from frozen, then glaze with fresh sauce for a quick treat!

Reheating

To bring leftover Mitarashi Dango back to life, steam or microwave skewers lightly covered with a damp towel. Warm gently, then add a fresh brush of sauce if you want to amp up that signature shine.

FAQs

What is the difference between shiratamako and mochiko?

Both are types of glutinous rice flour, but shiratamako is made with a special process that gives dumplings an extra chewy, tender texture. Mochiko works well in a pinch, giving slightly softer results but still delivering delicious Mitarashi Dango.

Is Mitarashi Dango gluten-free?

Absolutely! The rice flour used is naturally gluten-free. Just double-check your soy sauce—some brands contain wheat, so opt for a gluten-free variety if needed.

Can I make Mitarashi Dango ahead of time?

Yes, you can prepare the dango balls and even freeze them before glazing. For best flavor and texture, make the sauce and glaze right before serving so they stay fresh and irresistibly glossy.

Can I serve Mitarashi Dango cold?

You can, but these dumplings are most enjoyable when warm, as the texture is softer and the glaze stays shiny and lush. If needed, warm them up briefly before serving to recapture their comforting magic.

What do I do if my sauce gets too thick?

If your mitarashi sauce thickens too much, just whisk in a tiny splash of water over low heat until it’s glossy and pourable again. It happens to the best of us!

Final Thoughts

I can’t recommend making Mitarashi Dango at home enough—it’s approachable, interactive, and so rewarding. Whether you savor each chewy bite with green tea or share with friends at a gathering, this classic Japanese treat is guaranteed to spark joy. Dive in and make it your own!

Mitarashi Dango Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 skewers (12 dango balls) 1x
Diet: Vegan, Gluten-Free (if using gluten-free soy sauce)

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Description

Learn how to make Mitarashi Dango, a traditional Japanese sweet featuring chewy rice dumplings skewered and glazed with a sweet soy sauce. This easy recipe brings a taste of Japan to your kitchen with simple ingredients and delicious results.

Ingredients

Scale

For the Dango:

3/4 cup glutinous rice flour (shiratamako or mochiko)
1/3 cup warm water (adjust as needed)

For the Sauce:

3 tablespoons soy sauce
3 tablespoons sugar
2 tablespoons mirin
1/2 cup water
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

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Instructions

Prepare the Dango: Combine glutinous rice flour with warm water, knead into a smooth dough, divide, and roll into balls. Boil in water until they float, then cook for an additional 1–2 minutes. Cool and thread onto skewers.
Make the Sauce: Combine soy sauce, sugar, mirin, and water in a saucepan. Simmer, add cornstarch slurry, stir until thickened and glossy.
Grill the Dango: Optionally, grill or pan-sear skewered dango until lightly browned. Brush with mitarashi sauce and serve warm.