π―π΅ Japan Β· Dessert
Mitarashi Dango (Sweet Soy Glazed Rice Dumplings)
By eatmundo Β· July 9, 2026
Mitarashi Dango are delightful Japanese skewers of perfectly chewy rice dumplings, glazed with a glossy, sweet-savory soy sauce. This traditional wagashi offers a harmonious blend of textures and tastes, making it a beloved snack or dessert, especially when freshly grilled.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the dango dough: In a medium mixing bowl, combine 80g glutinous rice flour (shiratamako) and 40g non-glutinous rice flour (joshinko). Gradually add 100ml water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes until smooth and uniform, like an earlobe texture.
- 2
Form the dango balls: Divide the dough into 12-15 equal pieces, each about 15-20g. Roll each piece into a smooth ball. Then, gently flatten each ball slightly with your palm or finger to prevent them from bursting during cooking. This small indentation is traditional and practical.
- 3
Boil the dango: Bring a large pot of water to a rolling boil. Carefully drop the dango balls into the boiling water, ensuring they don't stick together. Cook for about 2-3 minutes, or until the dango float to the surface. Continue to boil them for an additional 1-2 minutes after they float to ensure they are fully cooked through.
- 4
Cool the dango: Prepare a bowl of ice water. Using a slotted spoon, transfer the cooked dango directly from the boiling water into the ice water bath. Let them cool completely for a few minutes. This stops the cooking process and gives them a pleasant chewy texture.
- 5
Assemble skewers: Once cooled, drain the dango thoroughly. Thread 3-4 dango balls onto each bamboo skewer. Repeat until all dango are skewered. Ensure the skewers are long enough to handle comfortably when grilling.
- 6
Prepare the Mitarashi sauce: In a small saucepan, combine 2 tablespoons soy sauce, 3 tablespoons granulated sugar, 1 tablespoon mirin, and 3 tablespoons water. Whisk well to dissolve the sugar. In a separate small bowl, dissolve 1 tablespoon potato starch (or cornstarch) in 1 tablespoon cold water to create a slurry.
- 7
Cook the sauce: Heat the sauce mixture in the saucepan over medium heat, stirring constantly. Once it comes to a gentle boil, slowly pour in the potato starch slurry while continuously whisking. Continue to cook and stir for 1-2 minutes until the sauce thickens into a glossy, translucent glaze. Remove from heat.
- 8
Grill and glaze: Lightly grill the dango skewers on a non-stick pan or under a broiler for 1-2 minutes per side, until they have light golden marks. This adds a lovely charred aroma and texture. Immediately brush the warm dango generously with the freshly made Mitarashi sauce. Serve warm and enjoy the sweet-savory perfection!
Frequently Asked Questions
Why do I need both glutinous and non-glutinous rice flour?+
Glutinous rice flour provides the essential chewy texture, while non-glutinous rice flour helps the dango maintain its shape and firmness.
How do I know when the dango are fully cooked in the boiling water?+
The dango are ready once they float to the surface of the boiling water; let them boil for an additional minute to ensure the center is cooked through.
Can I use cornstarch instead of potato starch for the glaze?+
Yes, you can substitute potato starch with an equal amount of cornstarch, though potato starch typically produces a clearer and glossier glaze.
What is the best way to prevent the dango from sticking together after boiling?+
Immediately transfer the cooked dango into a bowl of ice water to stop the cooking process and rinse off excess starch before skewering.
Mundo Match
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