Mitarashi Dango

Mitarashi Dango are skewered rice dumplings coated in a sweet and savory soy glaze, offering a delightful blend of flavors.

This popular Japanese snack is perfect for enjoying with tea or as a light dessert. In this recipe, we’ll make soft and chewy dango using silken tofu and glutinous rice flour for a smooth texture, and finish them off with a glossy homemade mitarashi sauce.

INGREDIENTS:

For the Dango 

• 150g silken tofu
• 100g glutinous rice flour (mochiko)

For the Mitarashi Sauce

• 2 tbsp brown sugar
• 2 tbsp soy sauce
• ½ tbsp potato starch dissolved in 100ml water

INSTRUCTIONS:

1.Make the Dango:

• In a mixing bowl, combine the silken tofu with the glutinous rice flour. Knead the mixture until it forms a smooth, pliable dough. If the dough feels too sticky, add a little more rice flour.
• Divide the dough into small, even pieces (about 12–16) and roll each into a smooth ball.
• Bring a large pot of water to a boil. Drop the dango balls into the boiling water and cook until they float to the surface, which takes about 3–5 minutes.
• Once they float, let them cook for an additional minute, then remove with a slotted spoon and transfer to a bowl of cold water to cool.
• Drain the cooled dango and skewer them (3–4 dango per skewer).

2.Prepare the Mitarashi Sauce:

• In a small saucepan, combine the brown sugar and soy sauce.
• Add the potato starch mixture and cook over medium heat, stirring constantly until the sauce thickens and becomes glossy. This will take about 3–4 minutes.
• Remove the sauce from the heat and let it cool slightly.

3.Coat the Dango:

• Place the skewered dango on a plate or grill pan.
• Brush or drizzle the warm mitarashi sauce generously over the skewers, ensuring each dango is well-coated.

Serving Suggestions

Mitarashi Dango are best enjoyed warm or at room temperature. You can serve them as a snack with green tea or pair them with fresh fruit for a light dessert.

Tips:

• For extra flavor: Lightly grill the skewers before coating them in sauce. This gives the dango a slightly charred exterior, adding a smoky depth to the flavor.
• Gluten-free: Ensure that the soy sauce you use is gluten-free, as traditional soy sauce may contain wheat.
• Storage: If you have leftovers, store the dango (without the sauce) in an airtight container in the fridge for up to 2 days. Reheat by briefly steaming before adding the sauce.

Mitarashi Dango are not only delicious but also fun to make! With their soft texture and umami-rich glaze, they’re sure to become a favorite treat in your home. Try making them for a cozy afternoon snack or as a unique dessert at your next gathering. 

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