How to make: Mitarashi Dango & 3 Colour Dango | Anime Kitchen |

glutinous rice flour

🥗Healthier: brown rice flour

💰Cheaper: all-purpose flour

Brown rice flour adds fiber while all-purpose flour is more accessible.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics mirin's sweetness and tang.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake while tamari is gluten-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with a unique flavor.

In a small saucepan, combine 2 tablespoons of soy sauce, 125 milliliters of water, 3 tablespoons of white sugar, and 1 tablespoon of mirin. Stir over medium heat until the sugar dissolves and the mixture comes to a boil. Reduce to low heat.

Add a slurry made from 1 tablespoon of cornstarch mixed with a bit of water to the sauce. Stir and cook for an additional 1 to 2 minutes until thickened. Set aside to cool.

In a bowl, weigh out 160 grams of glutinous rice flour, 60 grams of regular rice flour, and 2 teaspoons of sugar. Mix well.

Slowly add between 170 to 190 milliliters of water and knead the dough until soft and smooth, adding more water if necessary.

Form the dough into balls, aiming for about 22 grams each.

Gently place the dango balls into boiling water, ensuring not to overcrowd the pan. Cook until they float, then let them cook for an additional 1 to 2 minutes.

Remove the dango and immediately transfer them to ice-cold water to stop the cooking process.

Skewer 3 to 5 dango onto each bamboo skewer, depending on your skewer size.

Optionally, toast the skewered dango under a grill or with a blowtorch.

Top the dango with the prepared sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens