To make the Mitarashi Dango:

Cup of Yum
1. Combine the water with the flour in a bowl and mix until a dough forms. It should not be sticky.
2. Form balls about 1 inch (2.5 centimeters) in diameter by first squishing and then rolling a portion of the dough between your palms. The dango will puff slightly during cooking.
3. Fill a large bowl with ice and water and set aside.
4. Bring a large pot of water to boil over high heat, then add the dango and boil until they float to the surface, 1 to 2 minutes.
5. Continue to boil for another 1 to 2 minutes, depending on their size.
6. Transfer the dango to the bowl of ice water using a slotted spoon or spider skimmer.
7. Once they have cooled, thread 3 to 4 dango onto each skewer and roast them with a blowtorch until lightly charred in places. (If you don't have a blowtorch, you can toast them in a nonstick pan over medium-high heat until browned.)

To make the Mitarashi Sauce:

1. Add the cold water, sugar, soy sauce, and potato starch to a small saucepan and stir until the potato starch is dissolved.
2. Cook over medium heat and continue to stir until the sauce begins to thicken, about 4 minutes, then quickly remove it from the heat as the sauce will thicken rapidly! The sauce should be thick, but pourable.
3. Pour the Mitarashi sauce onto a plate and roll the skewers in the sauce to coat.
4. Serve immediately.