Dessert · Snack · Japanese ·

Mitarashi Dango with Sweet Soy Glaze

Name: Mitarashi Dango with Sweet Soy Glaze
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Dessert
Ingredients: 100g glutinous rice flour (shiratamako); 100g regular rice flour (joshinko); 190ml warm water; 100ml water; 50g sugar; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp cornstarch, dissolved in 2 tbsp water

Enjoy this delightful and chewy Japanese dessert of rice dumplings drizzled with a sweet and savory soy glaze.

4.2(630 reviews)

·By Ethan Brooks·August 21, 2025

Mitarashi Dango with Sweet Soy Glaze — Dessert served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Dango

For the Sweet Soy Glaze

Nutrition

Per serving

Calories: 255 kcal
Protein: 3.35 g
Carbs: 57.13 g
Fat: 0.28 g
Fiber: 0.5 g

Whole recipe

Total

Calories: 1019 kcal
Protein: 13.4 g
Carbs: 228.5 g
Fat: 1.1 g
Fiber: 2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
100g glutinous rice flour (shiratamako)	370	5.6	82	0.5	1
100g regular rice flour (joshinko)	363	5.8	80	0.6	1
190ml warm water	0	0	0	0	0
100ml water	0	0	0	0	0
50g sugar	200	0	50	0	0
2 tbsp soy sauce	20	2	1.4	0	0
1 tbsp mirin	35	0	7.6	0	0
1 tbsp cornstarch, dissolved in 2 tbsp water	31	0	7.5	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Dango Dough

1
Mix Flours
In a large bowl, mix glutinous rice flour and rice flour together.
2
Add Water
Gradually add warm water, mixing until a smooth dough forms.
3
Shape Dango
Divide the dough into 16 equal pieces and roll each piece into a ball.

Prepping the Glaze

1
Combine Ingredients
In a small saucepan, combine water, sugar, soy sauce, and mirin.
2
Simmer Mixture
Heat over medium until the mixture begins to simmer.
3
Thicken Sauce
Add the cornstarch solution and stir continuously until the sauce thickens.

How to Make Mitarashi Dango with Sweet Soy Glaze

Total time: 1 h 33 min · Yields 4 servings

1
Boiling the Dango
Boil a pot of water and cook the dango balls until they float to the surface (about 3 minutes).
2
Grilling the Dango
Skewer about four dango balls onto each bamboo stick and grill them on a medium-high heat until slightly charred.
3
Glazing the Dango
Brush the grilled dango with the prepared sweet soy glaze for a glossy finish.