Description
Mitarashi Dango is a traditional Japanese dessert of chewy rice dumplings skewered and glazed with a glossy, sweet soy sauce. Lightly grilled for a toasty aroma, it balances sweetness and saltiness in every bite. Perfect for tea time or as a comforting treat made right in your kitchen.
Ingredients
For the Dango (Rice Dumplings)
-
1 cup shiratamako or joshinko (glutinous rice flour)
-
½ cup warm water (adjust as needed)
For the Glaze (Mitarashi Sauce)
-
3 tablespoons soy sauce
-
4 tablespoons sugar
-
2 tablespoons mirin
-
1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
Instructions
-
In a bowl, combine rice flour and warm water until smooth and slightly firm. Adjust with more flour or water as needed.
-
Roll the dough into small balls, about one inch in diameter.
-
Bring a pot of water to a gentle boil and cook the dango until they float to the surface. Continue boiling for one more minute.
-
Transfer to an ice bath to cool, then drain well.
-
Thread 3–5 dumplings onto bamboo skewers.
-
Grill or sear over medium heat until light golden spots form.
-
In a small pan, combine soy sauce, sugar, and mirin. Bring to a simmer, then stir in the cornstarch slurry to thicken the glaze.
-
Brush the glaze over the skewered dango while warm.
-
Serve immediately for the best texture and flavor.
Notes
Use shiratamako for a chewy, elastic texture; mochiko creates a softer bite.
Avoid overcooking — boiling too long makes the dumplings mushy.
Freshly made dango tastes best the same day.
To reheat, steam lightly or microwave with a small sprinkle of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling and Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (about 4 dumplings)
- Calories: 12 g
- Sugar: 12 g
- Sodium: 320 mg
- Fat: 0.5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg