Homemade Dango Recipe~Chewy Japanese Dumpling Dessert: Mitarashi Dango & Hanami Dango without Tofu

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 bamboo skewers in water for easier handling.

Mix 3/4 cup glutinous rice flour, 1/4 cup regular rice flour, and 2 tbsp powdered sugar in a bowl.

Gradually add warm water and knead until a smooth, soft, non-sticky dough forms.

Roll the dough into a cylinder shape and divide into 20-22 pieces, rolling them into balls.

Boil water in a pot and gently drop the dango balls into the boiling water, stirring once to prevent sticking.

Cook until the dango balls float, then boil for an additional 2-3 minutes.

Prepare ice cold water and transfer the cooked dango balls into it to cool.

Pat the dango dry with a kitchen towel.

Pierce 3-4 dango balls onto a skewer and set aside.

For the Mitarashi sauce, mix 4 tbsp sugar, 1 tbsp potato starch, 2 tbsp soy sauce, and 150ml water in a saucepan.

Cook the sauce over low medium heat, stirring continuously until it thickens, then turn off the flame.

Optionally, pan-fry the surface of the dango before serving.

Pour the Mitarashi sauce over the dango before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens