Mitarashi Dango みたらし団子
Mitarashi dango is a delicious Japanese snack made from rice dumplings toasted and glazed with a sweet soy sauce. Learn how to make this traditional treat easily at home!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp sugar
- 1 tbsp potato starch
- 3 tbsp water
- ½ tbsp honey (*optional )
- 70 g Shiratamako
- 70 g Joshinko
- 1½ tsp sugar
- 130 ml water
Instructions
- 1
Mitarashi Sauce
- 2
To make the Mitarashi sauce, place all ingredients for the mitarashi sauce in a small pot over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce.
- 3
Making Dango
- 4
Place the Joshinko, the Shiratamako and sugar in a large bowl.
- 5
Add water gradually and mix well until it forms a dough.
- 6
Divide the dough into 2 equal portions.
- 7
Roll each dough into a long cylinder shape and cut each into 12.
- 8
Roll all the dough pieces into a small round ball shape.
- 9
Boil a large pot of water and add the dango balls.
- 10
Once the dango rises to the surface of the water, scoop them out with a skimmer or sieve.
- 11
Thread 5 balls each onto a skewer.
- 12
Char or grill the surface of the balls in a frying pan (or lightly torch) then set aside.
- 13
Roll the skewers in the syrup to serve or brush it over the top.