- Total time: 45 mins
- Prep: 30 mins
- Cook: 15 mins
- Yield: 16-17 balls
What is Mitarashi Dango?
Japanese dumplings called dango are produced from rice flour.
It frequently goes with green tea. Dango of the Mitarashi kind are impaled on bamboo sticks.
Ingredients
- 200 g Dangoko (Japanese rice dumpling flour)
- 140-150 ml water
For the Sweet Soy Glaze:
- 4 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- 150 ml water (roughly ⅔ cup)
- 2 Tbsp potato starch/cornstarch
Steps to make Dango
- Soak the skewers in water. You can start boiling a large pot of water on low heat.
- Add Dangoko in a bowl, and stir in cold water slowly while mixing with chopsticks.
- Combine the rice into one ball.
- Knead until the dough becomes smooth.
- Make the dough into a ball. Divide the dough into 8 equal pieces.
- Then divide each piece into 2 balls. You will have 16 equal-sized balls.
- Shape them into nice smooth round balls.
- When the water is boiling, drop each dumpling into the pot with a continuous motion.
- Dumplings will stay on the bottom first but once they are cooked, they will float. Then cook an additional 1-2 minute.
- Transfer them into iced water after they are done cooking.
- Once the dumplings are cooled, drain well and transfer to a wet tray.
- Skewer three pieces into a bamboo skewer and do this step for the rest of the balls too.
Steps to make the Sweet Soy Glaze
- Combine sugar, mirin, soy sauce, water, and potato starch or cornstarch in a saucepan without turning on the heat.
- Mix it all together, then turn on the heat and continue to whisk.
- After the sauce becomes thick and heavy, stop the whisking, turn off the heat and transfer it to a bowl.
- Pour the sweet soy glaze over your prepared balls.
