Explore Recipe Detail

Mitarashi Dango

Looking to make mitarashi dango at home with that bouncy chew and glassy sweet soy glaze? This easy recipe uses 100% shiratamako for a tender, springy bite, then browns the skewers on cast iron before finishing with a shiny mitarashi sauce.

4 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	124 kcal	Sugar	8 g
Carbs	29 g	Cholesterol	–
Protein	2 g	Sodium	384 mg
Fat	–	Fiber	1 g
Sugar	8 g
Cholesterol	–
Sodium	384 mg
Fiber	1 g

Prep Time: 10 min Cook Time: 15 min Total Time: 25 min

https://norecipes.com/mitarashi-dango/

Boil water & soak skewers
Set a large pot of water on to boil. If you're using wooden skewers, soak them in water.
Whisk dango ingredients together
Whisk the 90 grams shiratamako and 1/4 teaspoon salt together in a large bowl and then pour in the 1/4 cup + 1/2 tablespoon water. Whisk together until the flour is evenly hydrated and crumbly.
Knead dango dough
Use your hand to knead the dough into a smooth mass. If the dough is too wet, knead in a bit more shiratamako. If it's too dry and crumbly, knead another teaspoon of water. The dough should be about the texture of playdough.
Portion and shape dango
Use a scale to portion the dough and roll it into spheres with your hands. Each ball should be about 9.5 grams (1/3 ounce), and you should have around 16 balls.
Boil dango
Gently roll the shaped dango into the boiling water and let them cook for a minute before giving them a stir. If you double this recipe be sure to use a large pot of water, or boil them in batches.
Cook dango
Cook the rice dumplings until they float to the surface, and then set a timer for 2 minutes.
Chill dango
When the timer is up, transfer the dango to a bowl of cold tap water to chill before draining.
Skewer dango
Skewer four dumplings per skewer.
Heat skillet
Heat a seasoned cast iron skillet until scorching hot.
Combine sauce ingredients
Whisk the 1/4 cup water, 2 tablespoons mirin, 1 tablespoon rice syrup, 1 tablespoon kokutou, 2 teaspoons soy sauce and 1 teaspoon potato starch together in a separate pan until the starch has dissolved.
Grill Mitarashi Dango
Add the dumpling skewers to the hot pan making sure they don't stick together, and grill until they're browned on one side. You can use a spatula to press down on them, so they brown evenly.
Thicken sauce
Turn the heat on for the sauce and bring the mixture to a boil while stirring constantly. Continue boiling the sauce until it's thick, but not so much that it turns gloppy. Remove the sauce from the heat.
Flip Mitarashi Dango
Once the skewers have browned on one side, flip them over and brown the second side.
Plate and glaze Mitarashi Dango
Plate the finished Mitarashi Dango and spoon over the sauce.

Ingredients

90 grams shiratamako (~1/2 cup)

1/4 teaspoon salt

1/4 cup + 1/2 tablespoon water

1/4 cup water

2 tablespoons mirin

1 tablespoon rice syrup (or corn syrup)

1 tablespoon kokutou

2 teaspoons soy sauce

1 teaspoon potato starch

Instructions

Step 1

Boil water & soak skewers

Step 2

Set a large pot of water on to boil. If you're using wooden skewers, soak them in water.

Step 3

Whisk dango ingredients together

Step 4

Whisk the 90 grams shiratamako and 1/4 teaspoon salt together in a large bowl and then pour in the 1/4 cup + 1/2 tablespoon water. Whisk together until the flour is evenly hydrated and crumbly.

Step 5

Knead dango dough

Step 6

Use your hand to knead the dough into a smooth mass. If the dough is too wet, knead in a bit more shiratamako. If it's too dry and crumbly, knead another teaspoon of water. The dough should be about the texture of playdough.

Step 7

Portion and shape dango

Step 8

Use a scale to portion the dough and roll it into spheres with your hands. Each ball should be about 9.5 grams (1/3 ounce), and you should have around 16 balls.

Step 9

Boil dango

Step 10

Gently roll the shaped dango into the boiling water and let them cook for a minute before giving them a stir. If you double this recipe be sure to use a large pot of water, or boil them in batches.

Step 11

Cook dango

Step 12

Cook the rice dumplings until they float to the surface, and then set a timer for 2 minutes.

Step 13

Chill dango

Step 14

When the timer is up, transfer the dango to a bowl of cold tap water to chill before draining.

Step 15

Skewer dango

Step 16

Skewer four dumplings per skewer.

Step 17

Heat skillet

Step 18

Heat a seasoned cast iron skillet until scorching hot.

Step 19

Combine sauce ingredients

Step 20

Whisk the 1/4 cup water, 2 tablespoons mirin, 1 tablespoon rice syrup, 1 tablespoon kokutou, 2 teaspoons soy sauce and 1 teaspoon potato starch together in a separate pan until the starch has dissolved.

Step 21

Grill Mitarashi Dango

Step 22

Add the dumpling skewers to the hot pan making sure they don't stick together, and grill until they're browned on one side. You can use a spatula to press down on them, so they brown evenly.

Step 23

Thicken sauce

Step 24

Turn the heat on for the sauce and bring the mixture to a boil while stirring constantly. Continue boiling the sauce until it's thick, but not so much that it turns gloppy. Remove the sauce from the heat.

Step 25

Flip Mitarashi Dango

Step 26

Once the skewers have browned on one side, flip them over and brown the second side.

Step 27

Plate and glaze Mitarashi Dango

Step 28

Plate the finished Mitarashi Dango and spoon over the sauce.