Mitarashi Dango Recipe: Easy Japanese Street Snack

Ingredients

• 3/4 cup Glutinous Rice Flour (also called mochiko, sifted)
• 2/3 cup Water (boiling, added gradually)
• 6 pieces Bamboo Skewers (soaked in water for 10 minutes before use)
• 4 tablespoons Granulated Sugar
• 2 tablespoons Mirin
• 2 tablespoons Soy Sauce (regular Japanese soy sauce)
• 2/3 cup Water (for the glaze)
• 2 tablespoons Potato Starch (or cornstarch; helps thicken the glaze)
• 1 cup Ice Water (for shocking boiled dumplings)

Instructions

1. Soak Skewers

   Place the bamboo skewers in a shallow dish of water and let them soak for at least 10 minutes so they won’t burn later.

   Time: PT10M

2. Make the Dough

   In a mixing bowl combine 3/4 cup glutinous rice flour with 2/3 cup boiling water, adding the water a little at a time while stirring until a dry‑ish dough forms.

   Time: PT5M

3. Knead the Dough

   Knead the dough in the bowl until it becomes smooth and elastic, about 5 minutes. The texture should be similar to squeezing a soft yellow ball.

   Time: PT5M

4. Portion and Shape Dumplings

   Divide the dough into eight equal pieces, then split each piece into two smaller pieces (about 20 g each). Roll each piece into a smooth round ball, smoothing any cracks with a tiny dab of water.

   Time: PT10M

5. Boil the Dumplings

   Bring a large pot of water to a rolling boil. Gently drop all dumplings in, stir occasionally to keep them from sticking, and wait until they rise to the surface. Once they float, boil for an additional 1–2 minutes.

   Time: PT5M

   Temperature: boiling

6. Shock in Ice Water

   Using a slotted spoon, transfer the boiled dumplings to a bowl of ice water. Let them sit for a minute, then drain well.

   Time: PT5M

7. Skewer the Dumplings

   Thread three cooled dumplings onto each soaked bamboo skewer. Set the skewers on a tray while you finish the glaze.

   Time: PT5M

8. Prepare the Sweet Soy Glaze

   In a saucepan combine 4 tbsp sugar, 2 tbsp mirin, 2 tbsp soy sauce, 2/3 cup water, and 2 tbsp potato starch. Whisk until smooth; do not heat yet.

   Time: PT3M

9. Cook the Glaze

   Place the saucepan over medium heat and whisk continuously. The mixture will thicken quickly; once it reaches a glossy, syrupy consistency, remove from heat.

   Time: PT5M

   Temperature: medium heat

10. Glaze and Serve

    Brush or drizzle the hot glaze over the skewered dumplings and serve immediately. Optionally, char the dumplings with a kitchen torch or under a broiler for a grilled flavor.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

80 g

Fat

2 g

Fiber

1 g