5.0 from 15 votes
Mitarashi Dango
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 skewers
Calories: 124 kcal
Course:
Snacks
Cuisine:
Japanese
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
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.
Cup of Yum
Nutrition Information
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
% 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.