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Mitarashi Dango
Chewy, bite-sized rice dumplings skewered and coated in a glossy, sweet and savory soy glaze. A popular Japanese street food and festival treat.
🧂 Ainekset
- 100 g Joshinko (Japanese short-grain rice flour)(This is the base rice flour for texture.)
- 50 g Shiratamako (glutinous rice flour)(This flour provides the characteristic chewy, mochi-like texture.)
- 120 ml Warm water(Adjust amount slightly if needed to achieve a pliable dough.)
- 3 tbsp Soy sauce(Use a good quality Japanese soy sauce for best flavor.)
- 4 tbsp Granulated sugar
- 2 tbsp Mirin (sweet rice wine)
- 1 tbsp Potato starch (or cornstarch)(Used to thicken the glaze. Cornstarch can be substituted.)
- 2 tbsp Water (for glaze)(To help dissolve the starch for the glaze.)
- 4-5 Bamboo skewers(Soak skewers in water for 30 minutes to prevent burning if grilling.)
👨🍳 Ohjeet
- 1
In a medium bowl, combine the joshinko and shiratamako flours. Gradually add the warm water, mixing with your hands or a spatula until a smooth, pliable dough forms. Knead gently for about 2-3 minutes until it's no longer sticky and has a uniform consistency. If the dough is too dry, add water a teaspoon at a time; if too wet, add a little more joshinko.
⏱️ 10 minutes - 2
Pinch off small pieces of dough (about 1-inch diameter) and roll them into smooth balls between your palms. Aim for consistent sizing so they cook evenly. You should get about 30-40 balls.
⏱️ 10 minutes - 3
Bring a medium pot of water to a rolling boil. Carefully drop the dango balls into the boiling water. Cook until the dango float to the surface, then continue to boil for another 1-2 minutes. They should be slightly translucent and firm.
⏱️ 5 minutes - 4
While the dango are boiling, prepare an ice bath by filling a large bowl with cold water and ice cubes. Once the dango float and cook through, use a slotted spoon to transfer them directly into the ice bath. Let them cool for about 5 minutes to firm up. Drain well.
⏱️ 5 minutes - 5
Thread 3-4 cooled dango balls onto each soaked bamboo skewer. If you have a grill or broiler, lightly grill or broil the skewers for 1-2 minutes per side until they have faint char marks. This adds a smoky depth. Alternatively, you can lightly toast them in a dry non-stick pan over medium heat.
⏱️ 5 minutes - 6
In a small saucepan, combine the soy sauce, sugar, mirin, and 2 tbsp water. Whisk together. In a separate tiny bowl, mix the potato starch with 1 tbsp of water to create a slurry. Bring the soy sauce mixture to a simmer over medium heat. Gradually whisk in the potato starch slurry. Continue to cook, stirring constantly, until the glaze thickens to a syrupy consistency, coating the back of a spoon. This should take about 2-3 minutes. Be careful not to overcook, or it may become too thick.
⏱️ 5 minutes - 7
Arrange the skewered dango on a serving plate. Generously brush or spoon the warm mitarashi glaze over the dango, ensuring each ball is well coated. Serve immediately while the glaze is glossy and the dango are warm and chewy.
⏱️ 2 minutes
💡 Ammattilaisvinkit
- ✓The combination of joshinko and shiratamako is key for the perfect chewy texture.
- ✓Don't overwork the dough; it should be soft and pliable.
- ✓Cooling the dango in ice water helps them firm up and hold their shape.
- ✓Grilling or broiling adds a delicious smoky char and enhances the flavor.
- ✓The glaze should be thick enough to coat the dango but still pourable.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Anko Dango: Serve with sweet red bean paste.
- Hanami Dango: Divide the dough, color portions with food coloring (pink, white, green), and form into three-layered dumplings.
- Add a pinch of salt to the glaze for a saltier contrast.