5 from 10 votes
Mitarashi Dango
Mitarashi Dango are chewy rice flour dumplings shaped into small balls, boiled until tender, then skewered and coated in a sweet, savory glaze made from mirin, soy sauce, and brown sugar. The chewy texture of the shiratamako dough contrasts with the glossy, thick mitarashi sauce, creating a traditional Japanese treat with balanced sweetness and umami.
Prep Time
10 mins
Cook Time
15 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
(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%)
Nutrition Facts
Serving: 4 skewers
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.