Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze.
Mitarashi sweet 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
- Bring a medium or large pot of water to boil.
- 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.
- 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.
- Fill a bowl with cold water and ice and set aside.
- 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.
- When the dango balls start floating, boil for an additional 1 minute and transfer them to the bowl of ice water. You can turn off the heat and get rid of the boiling water at this point.
- Take the dango balls out of the water and transfer them to a paper towel to let them dry.
- Make skewers of three or four dango – there should be enough for 4-5 skewers.
- Use a large non-stick skillet over medium low heat and add the dango balls. Cook until there is a slight char on them. Turn the heat off and transfer the skewers to a plate.
- To make the mitarashi sweet glaze, put all the ingredients 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.
- When the glaze has thickened, turn the heat off and transfer it to a bowl. Pour the glaze over the dango skewers and serve immediately.
To Store: You can leave the skewers on a plate and cover them with plastic wrap, or transfer them to a storage container, and refrigerate. Transfer the sauce to a container with a lid and refrigerate.
Before eating, microwave the dango skewers for 15-20 seconds and warm up the sauce.
Mitarashi dango will keep refrigerated for up to 2 days.
- 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
Keywords: yatai, wagashi