Mitarashi Dango is a traditional Japanese dessert made from soft rice dumplings (dango) skewered on sticks and covered with a sweet and savory soy sauce glaze. These chewy dumplings are made from rice flour and are popular at Japanese festivals and street food stalls. The glossy caramel-like sauce made from soy sauce, sugar, and starch gives the dessert its unique sweet-salty flavor.
Prepare the dough
In a bowl, mix rice flour and sugar. Gradually add warm water and knead until a soft dough forms.
Shape the dumplings
Divide the dough into small balls (about the size of a marble).
Boil the dumplings
Bring a pot of water to boil and cook the dumplings for about 3–4 minutes until they float.
Cool the dumplings
Remove them and place them in cold water for a minute, then drain.
Skewer the dango
Place 3–4 dumplings on each skewer.
Prepare the sauce
In a small pan, mix water, soy sauce, sugar, and mirin. Heat on medium flame.
Thicken the sauce
Mix cornstarch with a little water and add it to the pan. Stir until the sauce becomes thick and glossy.
Add the glaze
Pour the sweet soy glaze over the skewered dumplings.
Serve
Serve warm as a traditional Japanese sweet snack.
1 cup rice flour (or dango flour)
1/2 cup water
1/2 cup warm water
2 tbsp soy sauce
1 tbsp sugar
3 tbsp sugar
1 tbsp cornstarch
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