Name: Mitarashi Dango Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup glutinous rice flour (mochiko); ½ cup warm water (plus more as needed); Vegetable oil for greasing skewers; ¼ cup soy sauce; ¼ cup sugar; ¼ cup water; 1 tablespoon mirin; 1 tablespoon cornstarch mixed with 1 tablespoon water

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If you’re on the hunt for a treat that’s chewy, glossy, and strikes the perfect balance of sweet and savory, look no further than Mitarashi Dango! These beloved Japanese rice dumplings are skewered, gently grilled, and coated with a glistening soy sauce glaze. With their irresistible texture and nostalgic charm, Mitarashi Dango are a must-try for anyone craving a taste of traditional Japanese street snacks at home.

Ingredients You’ll Need

This recipe asks for a handful of simple ingredients, but every single one is essential in creating the iconic flavor and texture of Mitarashi Dango. From the chewy rice dough to the sweet-salty glaze, each component plays a starring role.

Glutinous rice flour (mochiko): This is the magic ingredient for that pleasantly chewy dango texture; don’t substitute with regular rice flour!
Warm water: Helps bring the flour together into a supple, smooth dough you can easily knead and shape.
Vegetable oil: Just a touch prevents the dango from sticking to your skewers and pan when grilling.
Soy sauce: The foundation of that deeply savory, glossy Mitarashi sauce.
Sugar: Balances the saltiness and gives the sauce its signature sweetness and shine.
Water (for sauce): Loosens the sauce to just the right consistency for glazing.
Mirin: This sweet rice wine adds subtle flavor and a beautiful luster to your glaze.
Cornstarch (mixed with water): Creates the ideal thickness for brushing over your dango and clinging to each bite.

How to Make Mitarashi Dango

Step 1: Mix and Knead the Dough

In a mixing bowl, combine the glutinous rice flour with the warm water. Use your hands to knead the mixture together until you get a beautifully soft, pliable dough—think the texture of an earlobe! If it feels too dry or crumbly, add a few extra drops of water and keep kneading until it feels just right.

Step 2: Shape the Dango Balls

Now comes the fun part: Pinch off the dough and divide it into 12 equal portions. Roll each one into a smooth little ball between your palms. This hands-on step is soothing and will set you up for those picture-perfect Mitarashi Dango.

Step 3: Boil the Dango

Bring a pot of water to a rolling boil and gently lower in your freshly rolled dango balls. Once they float to the surface, let them cook for another 1 to 2 minutes to ensure they’re cooked all the way through. Scoop them out with a slotted spoon, and transfer into a bowl of cold water to cool and firm up, then drain them well.

Step 4: Skewer the Dango

Thread three dango balls onto each skewer—this recipe makes four skewers in total. If your skewers are wooden, you can lightly oil them to help prevent sticking and make assembly easier.

Step 5: Make the Mitarashi Sauce

Combine soy sauce, sugar, water, and mirin in a small saucepan over medium heat. Bring everything to a simmer, then pour in your cornstarch slurry. Stir constantly as the sauce thickens and turns glossy—that gorgeous glaze is what makes Mitarashi Dango so iconic!

Step 6: Grill and Glaze

Lightly grease a nonstick pan or grill pan, and place your dango skewers over medium heat. Turn them occasionally until you see light golden spots (and maybe even a bit of gentle charring if you’re feeling fancy). Brush the warm dango generously with your sweet soy glaze, making sure every nook and cranny is coated. Enjoy them while they’re warm for maximum deliciousness!

How to Serve Mitarashi Dango

Garnishes

The classic appeal of Mitarashi Dango is their sleek, glossy glaze, but feel free to sprinkle a touch of roasted sesame seeds or a pinch of finely chopped toasted nori for a little extra flair and flavor. These subtle garnishes enhance presentation while adding a gentle crunch or savoriness.

Side Dishes

Mitarashi Dango pair beautifully with a cup of freshly brewed green tea, whether hot or iced. For a more snack-like spread, serve alongside other Japanese treats like mochi, yokan, or seasonal fruit for a charming afternoon tea plate.

Creative Ways to Present

If you’d like to go beyond tradition, plate your Mitarashi Dango atop a pretty ceramic dish lined with a bamboo leaf, or stack the skewers neatly on a serving board with tiny bowls of extra glaze for dipping. For a playful twist, alternate dango with colorful fruit cubes on each skewer for a seasonal party vibe!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Mitarashi Dango, keep them in an airtight container in the refrigerator. The texture is best enjoyed fresh, but they’ll stay tasty for up to two days. The glaze helps lock in moisture and flavor.

Freezing

Dango freeze quite well: arrange the un-glazed rice balls in a single layer on a parchment-lined tray and freeze until solid. Once frozen, transfer them to a resealable bag. Thaw them at room temperature, then grill and glaze as usual. Avoid freezing with the sauce already on, as it can turn sticky and separate.

Reheating

To revive chilled Mitarashi Dango, gently steam or microwave them in short bursts until just warmed through. Reapply a bit of fresh glaze or quickly pan-sear to bring back that glistening finish. Be mindful not to overheat, as they can turn tough or dry out.

FAQs

Can I use regular rice flour instead of glutinous rice flour?

No, for the signature chewy texture unique to Mitarashi Dango, glutinous rice flour is essential. Regular rice flour will result in a crumbly, dry dumpling rather than that soft, stretchy bite.

Is Mitarashi Dango gluten-free?

Yes, as long as you opt for certified gluten-free soy sauce, Mitarashi Dango is naturally gluten-free since the rice flour itself contains no gluten.

Can I double the recipe?

Absolutely! This recipe easily doubles for a bigger crowd. Just prepare more sauce if you love generous glazing, and you’ll have plenty for extra skewers or dipping.

Do I need to grill the dango, or can I skip that step?

While grilling adds a wonderful toasty aroma and an authentic touch, you can serve them simply boiled and glazed for a softer texture. Grilling just gives that slight char and depth of flavor many people love in Mitarashi Dango.

Can I prepare both the dango and sauce in advance?

Yes! You can shape and boil the dango ahead of time and store them in the fridge, and prep the glaze separately. When it’s time to serve, reheat both, grill the dango, and brush on the sauce for a just-made experience.

Final Thoughts

Making Mitarashi Dango at home is pure joy—there’s something deeply satisfying about crafting these glossy, chewy treats from scratch. Whether you’re introducing friends to Japanese sweets or recreating your own favorite street snack, give these skewered rice dumplings a try and let their comforting flavors brighten your table!

Mitarashi Dango Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 skewers (12 dango) 1x
Diet: Vegetarian

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Description

Learn how to make Mitarashi Dango, a traditional Japanese sweet and savory snack of skewered rice dumplings brushed with a sweet soy glaze. These sticky rice balls are a popular treat, perfect for enjoying as a dessert or snack.

Ingredients

Scale

For the Dango:

1 cup glutinous rice flour (mochiko)
½ cup warm water (plus more as needed)
Vegetable oil for greasing skewers

For the Sauce:

¼ cup soy sauce
¼ cup sugar
¼ cup water
1 tablespoon mirin
1 tablespoon cornstarch mixed with 1 tablespoon water

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Instructions

Prepare the Dango: Combine glutinous rice flour and warm water, knead into a soft dough. Divide into 12 portions, roll into balls.
Cook the Dango: Boil the dango balls until they float, then cook for 1–2 minutes more. Cool in cold water, drain, and skewer.
Make the Sauce: Simmer soy sauce, sugar, water, and mirin. Stir in cornstarch slurry, cook until thickened.
Grill the Dango: Cook skewered dango in a pan over medium heat until browned. Brush with sauce and serve.