Mitarashi Dango with Sweet Soy Glaze
Traditional Japanese Rice Dumplings
Enjoy this delightful and chewy Japanese dessert of rice dumplings drizzled with a sweet and savory soy glaze.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Dango
For the Sweet Soy Glaze
Preparation
Preparing the Dango Dough
Mix Flours
In a large bowl, mix glutinous rice flour and rice flour together.
Add Water
Gradually add warm water, mixing until a smooth dough forms.
Shape Dango
Divide the dough into 16 equal pieces and roll each piece into a ball.
Prepping the Glaze
Combine Ingredients
In a small saucepan, combine water, sugar, soy sauce, and mirin.
Simmer Mixture
Heat over medium until the mixture begins to simmer.
Thicken Sauce
Add the cornstarch solution and stir continuously until the sauce thickens.
Cooking Process
Boiling the Dango
Boil a pot of water and cook the dango balls until they float to the surface (about 3 minutes).
Grilling the Dango
Skewer about four dango balls onto each bamboo stick and grill them on a medium-high heat until slightly charred.
Glazing the Dango
Brush the grilled dango with the prepared sweet soy glaze for a glossy finish.
Plating & Serving
Mitarashi Dango with Sweet Soy Glaze
Mitarashi Dango with Sweet Soy Glaze
Plating & Serving
Arrange the glazed dango skewers on a plate, allowing the syrupy glaze to pool slightly at the base for added flavor.