Name: Mitarashi Dango Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup glutinous rice flour (shiratamako or mochiko); 1/4 cup water (plus more as needed); bamboo skewers; 1/4 cup granulated sugar; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon cornstarch; 1/2 cup water (for sauce)

Description

Mitarashi Dango is a traditional Japanese dessert featuring soft and chewy glutinous rice dumplings skewered and coated with a sweet and savory soy glaze. These grilled dumplings offer a delightful combination of smoky char and a glossy, flavorful sauce, perfect for a unique and authentic treat.

Ingredients

Scale

Dango

1 cup glutinous rice flour (shiratamako or mochiko)
1/4 cup water (plus more as needed)
bamboo skewers

Sweet Soy Sauce

1/4 cup granulated sugar
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon cornstarch
1/2 cup water (for sauce)

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Instructions

Prepare the dough: In a mixing bowl, gradually combine the glutinous rice flour with water, mixing until forming a soft, smooth, non-sticky dough suitable for rolling.
Shape the dumplings: Divide the dough into 12 equal pieces and roll each piece into a smooth ball, ensuring uniform size for even cooking.
Boil the dumplings: Bring a pot of water to a rolling boil, add the dumplings, and cook until they float to the surface, then continue boiling for 1 to 2 minutes more to ensure thorough cooking.
Cool the dumplings: Remove the cooked dumplings with a slotted spoon and immediately transfer to a bowl of cold water to stop cooking and firm them up. Drain well afterwards.
Skewer and grill: Thread 3 to 4 dumplings onto each bamboo skewer. Lightly grill the skewers on a grill pan or under a broiler for 2 to 3 minutes per side until they develop a slight char for smoky flavor and appealing texture.
Make the sauce: In a small saucepan, combine sugar, soy sauce, mirin, and 1/2 cup water. Bring the mixture to a gentle simmer over medium heat.
Thicken the sauce: Dissolve cornstarch in a small amount of water to create a slurry, then stir this into the simmering sauce. Continue cooking until the sauce thickens to a glossy consistency.
Serve: Brush the warm sweet soy glaze generously over the grilled dango skewers and serve immediately for the best flavor and texture.

Notes

If shiratamako rice flour is available, it yields a softer and more authentic dango texture compared to mochiko.
Adjust the sweetness of the sauce by adding more sugar if desired for a sweeter glaze.
Mitarashi dango is best enjoyed fresh on the same day to preserve its chewy texture and flavor.