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)
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.
Notes
- Grilling adds smoky flavor.
- Shiratamako for best texture, mochiko can be used.
- Enjoy with green tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling + Grilling (optional)
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 110
- Sugar: 6g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
