Mitarashi Dango
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5.0
15 reviews
Excellent
Mitarashi Dango
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With tender springy rice dumplings grilled and glazed with a sweet and savory sauce, this easy Mitarashi Dango recipe makes this classic Japanese snack food easy to make at home.
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Ingredients
Odango
- 90 grams shiratamako (~½ cup)
- ¼ teaspoon salt
- ¼ cup + ½ tablespoon water
Mitarashi Dango Sauce
- ¼ cup water
- 2 tablespoons mirin
- 1 tablespoon rice syrup (or corn syrup)
- 1 tablespoon kokutou
- 2 teaspoons soy sauce
- 1 teaspoon Potato Starch
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Instructions
- Set a large pot of water on to boil. If you're using wooden skewers, soak them in water.
- Whisk the shiratamako and salt together in a large bowl and then pour in the water. Whisk together until the flour is evenly hydrated and crumbly.
- Use your hand to knead the dough into a smooth mass. If the dough is too wet, knead in a bit more shiratamako. If it's too dry and crumbly, knead another teaspoon of water. The dough should be about the texture of playdough.
- Use a scale to portion the dough and roll it into spheres with your hands. Each ball should be about 9.5 grams (⅓ ounce), and you should have around 16 balls.
- Gently roll the shaped dango into the boiling water and let them cook for a minute before giving them a stir.
- Cook the rice dumplings until they float to the surface, and then set a timer for 2 minutes.
- When the timer is up, transfer the dango to a bowl of cold tap water to chill before draining.
- Skewer four dumplings per skewer.
- Heat a seasoned cast iron skillet until scorching hot.
- Whisk the sauce ingredients together in a separate pan until the starch has dissolved.
- Add the dumpling skewers making sure they don't stick together, and grill until they're browned on one side. You can use a spatula to press down on them, so they brown evenly.
- Turn the heat on for the sauce and bring the mixture to a boil while stirring constantly. Continue boiling the sauce until it's thick, but not so much that it turns gloppy. Remove the sauce from the heat.
- Once the skewers have browned on one side, flip them over and brown the second side.
- Plate the finished Mitarashi Dango and spoon over the sauce.
Equipments used:
Nutrition Information
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Calories
124kcal
(6%)
Carbohydrates
29g
(10%)
Protein
2g
(4%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
384mg
(16%)
Potassium
32mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin C
0.02mg
(0%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4skewers
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 384mg | 16% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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