Mitarashi Dango
User Reviews
5
Mitarashi Dango
Description
This recipe for Mitarashi Dango starts with shiratamako, a glutinous rice flour, mixed with salt and water to form a dough that feels like playdough. The dough is divided into small balls which are cooked in boiling water until they float, then chilled in cold water to set the texture. Four dango balls are skewered per stick for serving.
The mitarashi sauce is prepared on the stove with water, mirin, rice syrup, kokutou sugar, soy sauce, and potato starch to thicken it into a smooth, shiny glaze. The dango skewers are coated in this sauce and often lightly grilled or heated to caramelize the glaze for added flavor.
Mitarashi Dango can be enjoyed as a snack or dessert, offering a chewy mouthfeel from the glutinous rice and a savory-sweet balance from the sauce. They are common in Japanese festivals and tea-time treats.
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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