RECIPE

MITARASHI DANGO

This easy Mitarashi Dango recipe makes this classic Japanese snack with tender springy rice dumplings grilled and glazed with a sweet and savory sauce.

INGREDIENTS

Dango – 90 grams shiratamako (~1/2 cup) – ¼ teaspoon salt – ¼ cup + 1/2 tablespoon water Mitarashi Dango Sauce – ¼ cup water – 2 tablespoons mirin – 1 tablespoon rice syrup – 1 tablespoon dark brown sugar – 2 teaspoons soy sauce – 1 teaspoon potato starch

1

Whisk the shiratamako and salt together in a bowl and then pour in the water. Whisk together until the flour is evenly hydrated and crumbly.

HYDRATE RICE FLOUR

3

Use your hand to knead the dango dough together until it forms a smooth mass. If it's too crumbly, add a little more water, if it's too sticky add a little more shiratamako.

KNEAD DANGO DOUGH

4

Divide the dough into 16 pieces and roll each one into a sphere. Keep the unshaped dango dough covered with a damp towel to keep it from drying out. 

DIVIDE AND ROLL

5

Add the shiratama dango to boiling water and once they float to the surface, boil them for an additional 2 minutes. Transfer to a cold water bath with a slotted spoon to chill.

BOIL DANGO

6

Skewer the shiratama dango. I usually add 4 dango per skewer. 

SKEWER DANGO

7

Whisk all of the mitarashi sauce ingredients together in a small pan and then bring the mixture to a boil while stirring constantly. When the sauce has thickened, remove the pan from the direct heat, but keep it warm. 

MAKE MITARASHI SAUCE

8

Grill the shiratama dango until they well browned on both sides. You can do this on a grill, in a toaster oven, or on a scorching hot griddle. 

BROWN DANGO

9

Glaze your dango with the mitarashi sauce and serve immediately.

GLAZE MITARASHI DANGO