Mitarashi Dango are traditional Japanese rice dumplings served on a stick and covered with a sweet soy glaze. They are popular at festivals and street markets. The texture is soft and slightly chewy.
😌 Difficulty: Easy
⏱️ Preparation time: 15 min
🔥 Cooking time: 10 min
⏳ Total time: 25 min
👥 Servings: 3 skewers
Ingredients
- 200 g rice flour (preferably mochiko or glutinous rice flour)
- 150 ml warm water
For glaze:
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp mirin
- 1 tsp cornstarch mixed with 1 tbsp water
Instructions
- In a bowl, mix rice flour and warm water until smooth dough forms.
- Divide into small balls (about 3-4 cm wide).
- Bring a pot of water to boil.
- Add the balls and cook until they float (about 3-4 minutes).
- Cook 1 more minute, then remove and cool slightly.
- Thread 3 balls onto each skewer.
- In a small pan, mix soy sauce, sugar and mirin.
- Heat gently until sugar dissolves.
- Add cornstarch mixture and cook until the sauce thickens and becomes glossy.
- Pour warm glaze over the dumplings.
- Serve immediately.
SpinThatCuisine Tip 💡
Dango should be soft and slightly chewy. If they become hard, they were cooked too long or cooled too much.