▸【煙韌Q彈】日式醬油丸子 🍡 Mitarashi Dango || 🐥 Cooking with K ˎ₍•ʚ•₎ˏ

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.

Mix glutinous rice flour with water in a bowl until smooth.

Shape the mixture into small balls about the size of a marble.

Boil water in a pot and add the rice balls, cooking until they float, about 3-5 minutes.

Remove the rice balls and transfer them to cold water to cool.

In a separate saucepan, combine soy sauce, sugar, mirin, and cornstarch with water.

Heat the mixture over medium heat, stirring until it thickens, about 3-4 minutes.

Skewer the rice balls onto bamboo sticks, 3-4 per skewer.

Grill the skewered dango over medium heat until slightly charred, about 2-3 minutes per side.

Brush the sweet soy sauce glaze over the grilled dango while still warm.

Sprinkle with sesame seeds before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens