📝 About This Recipe
Experience the nostalgic charm of Japanese festivals with these chewy, hand-rolled rice dumplings known as Dango. This classic Wagashi features a perfect balance of soft, bouncy texture and a rich, amber-colored glaze that hits every note of sweet and savory. Lightly charred to provide a smoky depth, these skewers are a masterclass in the beauty of simple, high-quality Japanese ingredients.
🥗 Ingredients
Dango Dough
- 1 cup Joshinko (Non-glutinous short-grain rice flour)
- 1 cup Shiratamako (Glutinous rice flour/sweet rice flour)
- 2 tablespoons Granulated Sugar (To help keep the dango soft)
- 3/4 cup Warm Water (Adjust as needed for texture)
Mitarashi Glaze
- 2 tablespoons Soy Sauce (High quality Japanese soy sauce preferred)
- 2 tablespoons Mirin (Adds shine and depth)
- 4 tablespoons Granulated Sugar (Adjust based on sweetness preference)
- 4 tablespoons Water (Base for the syrup)
- 1 tablespoon Potato Starch (Used for thickening (Katamuriko))
Equipment & Extras
- 15 pieces Bamboo Skewers (Soaked in water for 20 minutes)
- 1 bowl Ice Water (For cooling the dumplings)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the Joshinko, Shiratamako, and 2 tablespoons of sugar until well combined.
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2
Gradually add the warm water into the flour mixture, a little at a time, mixing with your hand or a spatula until a dough begins to form.
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3
Knead the dough until it reaches the consistency of an 'earlobe'—it should be smooth, pliable, and not stick to your hands. If too dry, add water by the teaspoon; if too wet, add a dusting of Joshinko.
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4
Divide the dough into small, even portions (about 20g each) and roll them into smooth, round balls about 1 inch in diameter.
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5
Bring a large pot of water to a rolling boil. Carefully drop the dango balls into the water.
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6
Once the dango float to the surface, continue to boil them for another 2 minutes to ensure the center is fully cooked.
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7
Use a slotted spoon to transfer the dango into a bowl of ice water to stop the cooking process and create a chewy texture.
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8
Drain the cooled dango and thread 3 to 4 dumplings onto each pre-soaked bamboo skewer.
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9
For the glaze: Combine soy sauce, mirin, sugar, water, and potato starch in a small saucepan. Whisk well while cold to dissolve the starch.
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10
Heat the sauce over medium heat, stirring constantly, until it thickens into a translucent, bubbly, and glossy glaze. Remove from heat immediately.
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11
Optional but recommended: Place the skewered dango on a wire rack over a gas flame or use a kitchen torch to lightly char the surface of the dumplings for a smoky aroma.
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12
Generously brush the warm glaze over the dango skewers or dip them directly into the saucepan to coat thoroughly.
💡 Chef's Tips
Soaking your bamboo skewers prevents them from splintering and burning during the charring process. The 'earlobe' texture is the gold standard for dango—aim for soft and bouncy, never stiff. If you cannot find Joshinko, you can use only Shiratamako, but the dango will be much softer and less structural. Always whisk the potato starch into cold liquids before heating to avoid lumps in your glaze. Serve dango fresh; they tend to harden if refrigerated, though a quick steam can revive them.
🍽️ Serving Suggestions
Serve warm with a cup of hot, earthy Matcha or Sencha green tea. Pair with a side of Kinako (roasted soybean flour) for dipping. Add a small dollop of Anko (sweet red bean paste) on the side for a variety platter. Enjoy as an afternoon snack (oyatsu) during a quiet tea break. For a summer twist, serve alongside a scoop of black sesame ice cream.