📝 About This Recipe
Mitarashi Dango is a beloved Japanese wagashi consisting of chewy rice dumplings smothered in a glossy, sweet-and-savory soy glaze. Originating from the Kamo Mitarashi Tea House in Kyoto, these skewers are traditionally charred over an open flame to add a smoky depth that perfectly balances the umami-rich syrup. Every bite offers a nostalgic journey through Japan’s street food culture, combining a satisfyingly bouncy texture with a sophisticated balance of sugar and soy.
🥗 Ingredients
Dango Dough
- 1 cup Jousinko (Non-glutinous rice flour for structure)
- 1 cup Shiratamako (Glutinous rice flour for chewiness)
- 2 tablespoons Granulated Sugar (To lightly sweeten the dough)
- 3/4 cup Warm Water (Approximately; add gradually)
- 1/4 cup Silken Tofu (Optional secret for keeping dango soft longer)
Mitarashi Glaze
- 2 tablespoons Soy Sauce (Use a high-quality Japanese brand)
- 2 tablespoons Mirin (Adds shine and depth)
- 4 tablespoons Granulated Sugar (Adjust based on sweetness preference)
- 1 tablespoon Potato Starch (Mixed with 1 tbsp water for a slurry)
- 1/2 cup Water (The base for the syrup)
Hardware & Extras
- 10-12 pieces Bamboo Skewers (Soaked in water for 20 minutes)
- 1 large bowl Ice Water (For cooling the dumplings)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Jousinko, Shiratamako, and 2 tablespoons of sugar until well combined.
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2
If using silken tofu, mash it into a smooth paste and add it to the flour. Gradually pour in the warm water, mixing with a spatula or your hands.
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3
Knead the dough until it reaches the consistency of an 'earlobe'—it should be soft, pliable, and not stick to your hands. If too dry, add water by the teaspoon; if too wet, add a pinch more Jousinko.
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4
Divide the dough into small portions and roll them into uniform spheres, about 1 inch in diameter. You should have roughly 30-40 balls.
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5
Bring a large pot of water to a rolling boil. Carefully drop the rice balls into the water.
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6
Wait for the balls to float to the surface. Once they float, continue boiling for another 2 minutes to ensure the centers are fully cooked.
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7
Use a slotted spoon to transfer the cooked dango into a bowl of ice water. This stops the cooking and gives them their signature bouncy texture.
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8
Once cooled, thread 3 to 4 dango onto each soaked bamboo skewer. Pat them dry with a clean paper towel.
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9
Prepare the glaze: In a small saucepan, combine the water, soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
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10
Whisk in the potato starch slurry. Continue to cook, stirring constantly, until the sauce thickens and becomes clear and glossy. Remove from heat.
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11
Optional but recommended: Heat a non-stick pan or a grill pan over medium-high heat. Sear the skewered dango for 1-2 minutes per side until light char marks appear.
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12
Generously brush or spoon the warm mitarashi glaze over the dango, turning them to ensure every side is coated in the thick syrup.
💡 Chef's Tips
For the best texture, use a mix of both rice flours; Shiratamako provides the 'mochi' stretch while Jousinko provides the 'bite'. Always soak your bamboo skewers to prevent them from splintering or burning during the searing process. If your dango becomes hard after a few hours, you can briefly steam or microwave them to restore their softness. Don't skip the potato starch slurry; cornstarch can be used as a substitute, but potato starch provides a clearer, more traditional sheen. To get a perfect char without a grill, you can use a kitchen blowtorch for a quick, professional finish.
🍽️ Serving Suggestions
Serve immediately while warm with a steaming cup of hot Matcha or Hojicha tea. Pair with a side of Kinako (roasted soybean flour) for dipping to add a nutty flavor profile. For a modern twist, serve alongside a scoop of black sesame or vanilla bean ice cream. Enjoy as an afternoon 'oyatsu' (snack) during a quiet moment or at a festive outdoor gathering.