Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Mitarashi Dango is a traditional Japanese sweet made of small, spherical glutinous rice dumplings that are grilled and coated with a sweet soy glaze. "Mitarashi" refers to the sweet soy glaze, and "Dango" means Japanese rice dumplings. The sweet soy glaze used for this treat is made by heating sugar and soy sauce, giving it a unique flavor not found in other dishes.

This confection has a long history, dating back to the 14th century in Japan. It is a traditional sweet that has been cherished from ancient times to the present day.

Mitarashi dango is said to have originated as an offering to the gods during the Mitarashi Festival at Shimogamo Shrine in Kyoto. Originally, there were 10 skewers arranged in a fan shape, each with one small dango on the end of the bamboo skewer, followed by four more in a row with small gaps between them. However, by the 14th to 16th centuries, dango arranged on just one skewer for ease of eating had already existed, and in the 17th century, it became common to have five dango on a skewer.

In the early 20th century, the flavor also changed. Until then, they were simply coated with soy sauce and grilled. During this time, the owner of "Kamo Mitarashi Chaya," a sweet shop still located in front of Shimogamo Shrine, came up with the idea of combining soy sauce with brown sugar and thickening the glaze with kudzu starch.

The flavored mitarashi dango became so popular that the term 'mitarashi dango' now refers to these dango flavored with a sweet soy glaze made of sugar and soy sauce. Similarly, it has become common to serve 3-4 dango on one skewer for easy consumption.

Mitarashi dango can be prepared using joshinko, shiratamako, mochiko, or dangoko. While all of these are types of rice flour, there are some differences among them as follows:

Joshinko (上新粉): Rice flour made from dried and powdered non-glutinous rice. When used to make dango, it yields a less sticky and crumbly consistency.

Shiratamako (白玉粉): Rice flour made from glutinous rice soaked in water, dried, and powdered. When used to make dango, it develops a smooth, soft, and stretchy texture. The dango doesn't harden as quickly over time compared to those made with other types of rice flour.

Mochiko (もち粉): Rice flour made from glutinous rice dried and powdered without using water. When used to make dango, it becomes elastic and glutinous. The dango becomes harder when cooled.

Dangoko (だんご粉/団子粉): Rice flour made from a blend of non-glutinous rice and glutinous rice. When used to make dango, it has a slightly firm, chewy texture.

You can make mitarashi dango with any kind of rice flour, but its texture and stretchiness will vary depending on the type of rice flour you use. To achieve the same texture as store-bought ones, I recommend using a combination of joshinko and shiratamako in equal parts.

By the way, when using only joshinko, it is necessary to use hot water to make the dango sticky. However, when you mix equal parts of joshinko and shiratamako, you don't need to use hot water (although it can still be used).

Mitarashi dango is typically skewered and coated with a sweet soy glaze on the outside. However, there are other varieties, including those without skewers but with a sweet soy glaze inside, flat conical ones, and dango decorated to resemble animals.

While their taste remains consistent, experimenting with different preparations can be quite enjoyable after trying the traditional mitarashi dango from this recipe.

Ingredients

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Instructions

🕒 Total: 35 mins mins

Step 1
Combine joshinko, shiratamako, and sugar in a bowl and knead the mixture while gradually adding water. If the dough doesn't come together, add a small amount of water (about ½ Tbsp) and continue adjusting until the dough forms properly.

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Step 2
Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into small balls, about 0.46 oz (13g) each, by rolling the dough between your palms.

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Step 3
Fill a pot with plenty of water and bring it to a boil. Once boiling, add the dough balls and cook them over medium heat for about 4 minutes, until they rise to the surface. After all the dough balls have floated, continue cooking for a few more minutes.

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Step 4
Fill a bowl with ice water or cold water. Transfer the cooked dough balls to the bowl and let them cool for a few minutes.

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Step 5
Drain the rice dumplings in a colander. Wait a few minutes for the surfaces to dry, and then skewer 4 dumplings on each bamboo skewer.

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Step 6
Using a frying pan, kitchen torch, or direct flame, lightly brown the dumplings on both sides.

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Step 7
Mix starch with water until it dissolves. In a small pot, combine sugar, soy sauce, and water, and bring it to a gentle boil over low heat. Gradually add the starch mixture while stirring to thicken the glaze.

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Step 8
Serve the skewered rice dumplings on plates and drizzle the sweet soy glaze over them.

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To store

You can store it in the refrigerator for up to 2 days. However, it is recommended to microwave it before eating, as it tends to harden when cooled.