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
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.
Notes
- Mitarashi Dango is best enjoyed warm as a sweet and savory treat.
- Double the sauce for extra dipping or grilling flavor.
- For a traditional touch, char the dango over an open flame.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Boiling, Pan-Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (3 dango)
- Calories: 120
- Sugar: 8g
- Sodium: 390mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
