20min 4 ppl
Mitarashi Dango
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 7 steps
Medium: 31–60 min or 7–12 steps
220 kcalper person
Protein 4g
Carbs 48g
Fats 1g
About this dish
Chewy rice flour dumplings threaded onto skewers, lightly charred, then coated in a glossy sweet soy glaze that turns sticky as it cools. A common sight at shrine festival stalls across Japan.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dried Goods
- Glutinous rice flour200 g
- Waterdivided210 ml
- Caster sugar60 g
- Cornflour10 g
Oils & Condiments
- Soy sauce40 ml
Utensils
- Mixing bowl
- Saucepan
- Bamboo skewers
- Griddle pan
- Slotted spoon
Method
1
Knead the glutinous rice flour with 180ml of the water in a mixing bowl to a smooth, soft dough.
Approx. 6 minutes
2
Divide the dough into 16 pieces and roll into balls.
Approx. 8 minutes
3
Bring a saucepan of water to the boil and cook the dumplings for 4 minutes until they float, then lift out with a slotted spoon into a bowl of cold water.
Approx. 6 minutes
4
Thread 4 dumplings onto each of 4 bamboo skewers.
Approx. 4 minutes
5
Whisk the soy sauce, sugar, remaining 30ml water and cornflour together in a small saucepan over medium heat, stirring constantly, until thickened and glossy.
Approx. 5 minutes
6
Char the skewered dumplings briefly on a hot griddle pan for 3 minutes, turning once, until lightly browned.
Approx. 3 minutes
7
Brush generously with the glaze and serve warm.
Approx. 3 minutes
