Mitarashi Dango (Rice Dumplings Coated with a Sweet Soy Glaze)
Mitarashi dango is a traditional Japanese sweet made of glutinous rice dumplings coated with a sweet soy glaze. Its distinctive flavor and texture have continued to captivate the taste buds of Japanese people, both in the past and present.
Ingredients
- 2 oz. (56g) joshinko (上新粉)
- 2 oz. (56g) shiratamako (白玉粉)
- 1 tsp sugar
- ⅖ cup (100ml) water
For the sweet soy glaze
- ½ Tbsp potato starch or corn starch
- ½ Tbsp water (for the stach)
- 2 Tbsp sugar
- 1 Tbsp soy sauce
- 3 Tbsp water
Instructions
- Combine the joshinko, shiratamako, and sugar in a bowl and knead 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 comes together properly.
- Once the dough reaches a soft, earlobe-like consistency through kneading, shape it into dumplings that are around 0.46 oz. (13g) each, rolling the dough between your palms.
- Fill a pot with plenty of water and bring it to a boil. When it comes to a boil, add the dumpling dough to the pot and boil it over medium heat for about 4 minutes until it rises to the surface. After all the dumpling dough floats to the surface, continue boiling for a few more minutes.
- Fill a bowl with ice water or cold water. Transfer the boiled dumplings to the bowl and let them cool for a few minutes.
- Drain the dumplings in a sieve. Wait a few minutes for their surface to dry, and then skewer 4 dumplings per bamboo skewer.
- Using a frying pan, kitchen torch, or direct flame, lightly brown the dumplings on both sides.
- Mix the starch with water until it dissolves. In a pot, combine sugar, soy sauce, and water, and bring it to a gentle boil over low heat. Gradually add the mixture of starch and water while stirring to thicken the glaze.
- Serve the skewered dumplings on plates and drizzle the sweet soy glaze over them.
Notes
- 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.
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