Mitarashi dango (Sweet soy glazed dumplings)
🧾 Ingredients
For the dango:
• 200g glutinous rice flour (shiratamako or mochiko)
• 180–200ml water
• Bamboo skewers (optional, for serving)
For the mitarashi glaze:
• 3 tbsp soy sauce
• 3 tbsp sugar
• 2 tbsp mirin
• 1 tbsp cornstarch
• 4 tbsp water
Method
1. Make the dango:
◦ Mix rice flour with water gradually until a soft, pliable dough forms.
◦ Roll into 12–16 small balls. Boil in water until they float, then cook 1–2 minutes more.
◦ Transfer to cold water, then drain and skewer (3–4 per stick).
2. Prepare the glaze:
◦ In a small saucepan, combine soy sauce, sugar, mirin, cornstarch, and water.
◦ Stir constantly over medium heat until thick and glossy.
3. Grill and glaze:
◦ Lightly grill or pan-sear the dango until golden spots appear.
◦ Brush generously with warm mitarashi glaze before serving.
💡 Tips
• Use shiratamako for a smoother texture; mochiko gives a slightly denser chew.
• Grilling adds a smoky depth—use a nonstick pan if you don’t have a grill.
• Adjust glaze thickness by tweaking cornstarch or simmer time.
• Dango can be made ahead and stored chilled; reheat before glazing.
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