Is mitarashi dango eaten hot or cold?

Mitarashi dango can be eaten cold but is typically served warm so the texture of the rice dumplings is soft and chewy. When purchased cold, it's best to microwave the skewers for 15 to 20 seconds, to soften both the glaze and the dumplings.

What is mitarashi dango in English?

There are no words for mitarashi dango in English. The term mitarashi refers to a purifying water fountain located at the entrance of a shrine where people go to wash their hands. And the term dango, which literally translates to "rounded shaped object" is a Japanese rice dumpling.

Where can I buy mitarashi dango?

Mitarashi dango can be purchased in most Japanese supermarkets in the refrigerated section. They are also sometimes available in Chinese and Korean grocery stores.

Mitarashi Dango (みたらし団子)

Name: Mitarashi Dango
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 100g shiratamako rice flour; 60g joshinko rice flour; 50g silken tofu, drained; 100ml water; ¼ cup soy sauce; 1 ½ tablespoon mirin; 4 tablespoons granulated sugar; 1 tablespoon potato starch or cornstarch; ⅓ cup cold water

Description

Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze.

Ingredients

Scale

Dango

100g shiratamako rice flour
60g joshinko rice flour
50g silken tofu, drained
100ml water

Mitarashi Glaze

1/4 cup soy sauce
1 1/2 tablespoon mirin
4 tablespoons granulated sugar
1 tablespoon potato starch or cornstarch
1/3 cup cold water

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Instructions

Boil the water. Bring a medium or large pot of water to boil.
Make the dango dough. Meanwhile, add the shiratamako flour, joshinko flour and silken tofu to a bowl. Mix well and slowly add the water. Use your hands to mix the ingredients until they turn into a dough and shape into a ball.
Roll the dough into balls. Scoop about 1 tablespoon of the dough and shape into a ball by rolling it between the palms of your hands. Set aside and repeat this step until all the dough has been used.
Make an ice bath. Fill a bowl with cold water and ice and set aside.
Boil the dango. When the water is boiling, add one dango ball at a time until they are all in the pot. Stir occasionally so they don’t stick to the bottom or together.
Cool the dango. When the dango balls start floating, boil for an additional 1 minute and transfer them to the bowl of ice water. Let them cool for about 5 minutes.
Pat the balls dry. Take the dango balls out of the water and transfer them to a paper towel to let them dry.
Make dango skewers. Add 3 or 4 dango a skewer for a total of 4 to 5 skewers.
Warm up the skewered dango. Use a large non-stick skillet over medium low heat and add the dango skewers. Cook until there is a slight char on them. Turn the heat off and transfer the skewers to a plate.
Make the sweet glaze. Put all the ingredients for the mitarashi glaze in a pot and whisk until the potato starch has dissolved. Turn the heat to medium and stir constantly until the liquid starts to bubble and thicken. Turn the heat off.
Serve. Pour the glaze over the dango skewers and serve immediately.

Notes

Save mitarashi dango in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 skewer
Calories: 235
Sugar: 15.9g
Sodium: 483.7mg
Fat: 0.9g
Saturated Fat: 0.2g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 51.4g
Fiber: 1.1g
Protein: 4.2g
Cholesterol: 0mg