Authentic Japanese Mitarashi Dango Recipe

Ingredients

200g Shiratamako (glutinous rice flour)
240ml Water
100g Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin (sweet cooking rice wine)
1 tablespoon Cornstarch
1 tablespoon Water
Bamboo skewers

Steps and instructions

In a large mixing bowl, combine the shiratamako and water until it forms a smooth dough.
Divide the dough into small pieces and roll each into a round ball shape.
Skewer the balls onto the bamboo skewers, typically with three to four balls on each skewer.
Boil a large pot of water and cook the skewered balls until they float to the top, then continue to boil for another 1-2 minutes.
Drain and cool the skewered balls under cold water.
In a small saucepan over medium heat, combine the sugar, soy sauce, and mirin. Stir until the sugar is fully dissolved.
In a separate bowl, mix together the cornstarch and water to make a slurry, then add this to the saucepan. Stir continuously until the sauce thickens.
Brush the sauce generously over the cooled skewered balls.
Grill the skewered balls until they become lightly charred, then brush on another layer of sauce. Repeat this process until the balls are well-coated and glossy.
Serve the Mitarashi Dango immediately while still warm.

Tools for making

Mixing Bowl - A large bowl for combining the shiratamako and water to make the dough.
Bamboo Skewers - Skewers used to thread the dango balls for cooking and serving.
Large Pot - A pot for boiling the dango balls.
Small Saucepan - A saucepan for making the sauce.
Grill or Oven - A grill or oven to char the dango balls and give them a delicious smoky flavor.

Recipe variations

Use different toppings such as kinako (roasted soybean flour) or sesame seeds instead of the sauce.
Add fillings to the dango balls such as red bean paste or matcha-flavored cream.
Replace shiratamako with mochiko (sweet rice flour) for a slightly different texture.
Create a savory version by substituting the sugar and sauce with a savory sauce like teriyaki or miso glaze.
Make a vegan-friendly version by using plant-based ingredients such as agave syrup instead of honey and tamari instead of soy sauce.
Experiment with different flavors by adding ingredients like matcha powder, cocoa powder, or fruit puree to the dough.

Recipe overview

Mitarashi Dango is a classic Japanese dessert, loved for its chewy texture and sweet, soy-based glaze. This simple yet delightful treat is made from shiratamako (glutinous rice flour) and is commonly served on bamboo skewers, making it a perfect handheld dessert or snack. The process of making Mitarashi Dango involves making a dough, boiling it into small, round dumplings, and finally coating them in a glossy, umami-rich sauce. The final result is a beautifully balanced dish with a unique combination of sweet and salty flavors. You'll also experience the fun of grilling these skewers to achieve a light char for an added layer of flavor. Enjoy this traditional dessert warm for the best experience!

Common questions

Can I use regular rice flour instead of glutinous rice flour? No, glutinous rice flour is essential for the texture of Mitarashi dango. Regular rice flour will not yield the desired chewy texture.
Can I substitute other types of sweeteners for sugar? While traditional Mitarashi dango recipe calls for sugar, you can experiment with alternative sweeteners like honey or maple syrup. However, the taste and texture may vary.
Can I use a different type of sauce? The soy sauce and mirin sauce used in Mitarashi dango recipe is classic and provides a unique flavor. It is recommended to stick to the traditional sauce for an authentic taste.
Can I grill the dango over an open flame? Yes, you can grill the skewered dango over an open flame or on a grill. It adds a smoky flavor and caramelization to the dango. However, make sure to monitor them closely to prevent burning.
Can I make the dango in advance? Mitarashi dango is best enjoyed fresh. However, you can make the dango ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them slightly and brush on the sauce.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the glutinous rice flour and water to make the dough.
Bamboo Skewers - These are needed to skewer the dango balls for cooking and serving.
Large Pot - A pot for boiling the dango balls in water until they float to the top.
Saucepan - A small pan for heating and thickening the sauce.
Basting Brush - A brush for applying the sauce to the dango balls while grilling.

Origin stories

Mitarashi Dango is a traditional Japanese sweet that is said to have originated from the Kamo Mitarashi Tea House in Kyoto, Japan. The skewered dumplings are served with a sweet and salty soy glaze, a combination believed to represent the balance of flavors in Japanese cuisine. The skewer arrangement of the dango is also deeply rooted in cultural significance. Traditionally, five dumplings are placed on a skewer, which is said to represent the human body; the top dumpling symbolizes the head and the remaining four the limbs. This presentation is believed to be inspired by the bubbles that form in the purifying Mitarashi Pond at Shimogamo Shrine, giving the dish not only a delightful taste but also a deeply symbolic significance.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.