Mitarashi Dango Recipe: Easy Japanese Street Snack

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.

Soak the bamboo skewers in water.

Combine 3/4 cup Shiro and 2/3 cup Joo in a bowl, stirring in boiling water gradually until the dough is on the dry side.

Knead the dough until smooth, aiming for a texture similar to squeezing a yellow.

Divide the dough into eight equal pieces, then each piece into two smaller pieces.

Weigh each dumpling to be between 15 to 20 grams, shaping them into smooth round balls.

Drop each dumpling into boiling water and cook for 1 to 2 minutes, stirring occasionally to keep their shape.

Transfer the cooked dumplings to a bowl of ice water, drain well, and place on a tray.

Skewer three dumplings onto a bamboo stick.

In a saucepan, mix 4 tbsp sugar, 2 tbsp mirin, 2 tbsp soy sauce, 2/3 cup water, and 2 tbsp potato starch until smooth.

Turn on the heat and whisk continuously until the sauce thickens, then remove from heat.

Char the dumplings using a kitchen torch, broiler, or nonstick frying pan, then pour the sweet soy glaze on top and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens