This easy Mitarashi Dango recipe makes this classic Japanese snack with tender springy rice dumplings grilled and glazed with a sweet and savory sauce.
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
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.
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.
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.
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.
Skewer the shiratama dango. I usually add 4 dango per skewer.
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.
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.
Glaze your dango with the mitarashi sauce and serve immediately.