📝 About This Recipe
Mitarashi Dango is a quintessential Japanese wagashi consisting of chewy rice dumplings skewered and smothered in a glossy, sweet-and-savory soy glaze. Originating from the Kamo Mitarashi Tea House in Kyoto, these treats represent the perfect harmony of 'mochi-mochi' texture and umami-rich flavors. The slight char from the grill adds a smoky depth that cuts through the sweetness, making it an irresistible snack for any time of day.
🥗 Ingredients
For the Dango Dough
- 100 grams Joshinko (Non-glutinous short-grain rice flour)
- 100 grams Shiratamako (Glutinous rice flour/sweet rice flour)
- 2 teaspoons Granulated Sugar (To help keep the dough soft)
- 150-170 ml Warm Water (Adjust as needed for texture)
For the Mitarashi Glaze
- 2 tablespoons Soy Sauce (Use high-quality Japanese soy sauce)
- 2 tablespoons Mirin (Adds shine and depth)
- 4 tablespoons Granulated Sugar (Adjust for desired sweetness)
- 4 tablespoons Water
- 1 tablespoon Katakuriko (Potato starch, for thickening)
- 1 tablespoon Cold Water (To mix with potato starch for the slurry)
Equipment & Extras
- 10-12 pieces Bamboo Skewers (Soaked in water for 30 minutes)
- 1 bowl Ice Water (For cooling the boiled dango)
👨🍳 Instructions
-
1
Soak your bamboo skewers in water for at least 30 minutes to prevent them from burning during the searing process.
-
2
In a large mixing bowl, combine the Joshinko, Shiratamako, and 2 teaspoons of sugar. Whisk together to ensure there are no large lumps.
-
3
Gradually pour the warm water into the flour mixture, starting with 150ml. Use a spatula or your hands to mix until a dough forms.
-
4
Knead the dough until it is smooth and has the consistency of an earlobe—it should be soft and pliable but not sticky to the touch. If too dry, add water 1 teaspoon at a time.
-
5
Divide the dough into approximately 30-40 small pieces (about 20g each) and roll them into smooth, even spheres between your palms.
-
6
Bring a large pot of water to a boil. Carefully drop the dango into the water. Once they float to the surface, let them cook for an additional 2 minutes to ensure the center is fully done.
-
7
Using a slotted spoon, transfer the boiled dango into a bowl of ice water to stop the cooking process and create a chewy texture.
-
8
Once cooled, drain the dango and thread 3 to 4 dumplings onto each soaked bamboo skewer.
-
9
Prepare the glaze: In a small saucepan, combine the soy sauce, mirin, sugar, and 4 tablespoons of water. Bring to a simmer over medium heat.
-
10
Mix the potato starch (Katakuriko) with 1 tablespoon of cold water to create a slurry. Whisk this into the simmering sauce and cook until the glaze becomes thick, clear, and glossy.
-
11
Heat a non-stick pan or a grill pan over medium-high heat. Place the skewers in the pan and sear for 2-3 minutes per side until light brown char marks appear.
-
12
While the dango are still warm, generously brush or spoon the thick mitarashi glaze over them, ensuring they are fully coated.
💡 Chef's Tips
For the best texture, use a mix of Joshinko and Shiratamako; using only one can result in dough that is either too tough or too soft. When rolling the dango, try to keep them uniform in size so they cook evenly and look professional on the skewer. To get that authentic 'yakime' (char marks) without a grill, you can use a kitchen blowtorch for a quick, smoky finish. If the glaze becomes too thick as it cools, simply add a teaspoon of warm water and stir to loosen it back up. Always serve dango fresh; they tend to harden if refrigerated, so enjoy them within a few hours of making.
🍽️ Serving Suggestions
Serve warm with a cup of hot, whisked Matcha or toasted Hojicha tea for a classic pairing. Dust lightly with Kinako (roasted soybean flour) for an extra layer of nutty flavor. Pair with a side of seasonal fruit like sliced persimmon or Japanese pear. Enjoy as a mid-afternoon snack (Oyatsu) during a quiet break. Serve on a traditional ceramic rectangular plate to highlight the elegant shape of the skewers.