Mitarashi Dango
This snack relies entirely on the texture of the dough, which should remain pliable and soft even as it cools. The contrast between the subtle, plain rice base and the deep, caramelized glaze is the point of the dish.
Manage the moisture
The ratio of water to flour is sensitive; add the water slowly to ensure the dough reaches a consistency similar to firm modeling clay before you start rolling.
- steamer basket
- mixing bowl
- small saucepan
- bamboo skewers
- gas burner or broiler
What goes in.
- 100gjoshinko (non-glutinous rice flour)
- 50gshiratamako (glutinous rice flour)
- 120mlwarm water
- 50mlsoy sauce
- 80gsugar
- 1 tbsppotato starch or cornstarch
- 100mlwater (for sauce)
Achieving the right cling
The sauce must be thickened with starch over heat until it turns from cloudy to glossy and translucent; if it's too thin, it will slide right off the dango.
The method.
Mix the dough
Combine the rice flours in a bowl. Gradually pour in the warm water while mixing with a wooden spoon, then switch to your hands to knead until the dough is smooth and uniform.
Steam
Divide the dough into 12 equal pieces and roll them into spheres. Place them in a steamer basket lined with parchment and steam for 10 minutes.
Boil
Drop the steamed dango into a pot of boiling water. Once they float to the surface, let them boil for an additional 60 seconds before removing to an ice bath.
Char
Thread three dango onto each skewer. Pass the skewers over a high flame or place them under a broiler until you see small, dark brown scorched spots appear on the surface.
Prepare the glaze
Whisk the sugar, soy sauce, water, and starch in a saucepan over medium heat. Stir constantly until the liquid bubbles, thickens, and turns clear.
Assemble
Pour the hot glaze generously over the skewered dango and serve immediately while the dumplings are still warm.
Other turns to take.
Roasted
Brush the dango with a bit of sesame oil before charring for an additional nutty aroma.
When it doesn't go to plan.
Do not skip the ice bath; it stops the residual heat from making the dango mushy.
If the dough cracks while rolling, your hands are too dry—wet them slightly with water.
Use a fine-mesh sieve to strain the glaze if any starch clumps form during heating.
The ones that keep coming up.
Can I use regular rice flour?
Standard rice flour lacks the specific starch content needed for the chewy 'mochi' texture; look specifically for bags labeled shiratamako or mochiko.
How long do they stay fresh?
These are best eaten within two hours. The rice starch will harden significantly as it cools, making the dango tough if kept overnight.
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