How to Make the Perfect Mitarashi Dango Recipe at Home

Table of Contents

1. What is Mitarashi Dango?
2. Ingredients for Mitarashi Dango Recipe
3. Kitchen Equipment Needed
4. Step-by-Step Instructions
5. Tips and Tricks for Perfect Mitarashi Dango
6. Serving Suggestions for Mitarashi Dango
7. Nutritional Information
8. Variations of Mitarashi Dango
9. FAQs About Mitarashi Dango
10. Who Should Skip Mitarashi Dango?

What is Mitarashi Dango?

Mitarashi Dango is a traditional Japanese dessert made of skewered rice flour dumplings coated in a sweet and savory soy sauce glaze. This iconic snack is especially popular during festivals and in tea houses. The delightful combination of chewy texture and umami glaze makes it irresistible.

I remember the first time I tried Mitarashi Dango during a trip to Kyoto; its unique taste instantly captivated me. Recreating this at home is a joy—and I’ll guide you every step of the way!

Ingredients for Mitarashi Dango Recipe

Here’s everything you need to make authentic Mitarashi Dango at home:

Kitchen Equipment Needed

To make your Mitarashi Dango experience a success, gather the following:

• Medium-sized mixing bowl.
• Measuring cups and spoons.
• Bamboo skewers (soaked).
• Saucepan for the glaze.
• Steamer or boiling pot.
• Non-stick pan for grilling (optional).

Step-by-Step Instructions

1. Prepare the Dough

1. In a bowl, mix glutinous rice flour and regular rice flour.
2. Gradually add warm water while kneading until the dough becomes smooth and pliable.
3. Divide the dough into equal portions and roll each into a small ball (about 2-3 cm in diameter).

2. Cook the Dumplings

1. Bring a pot of water to a boil.
2. Add the dumplings and cook until they float to the surface.
3. Transfer the cooked dumplings to cold water to stop cooking.

3. Skewer and Grill

1. Thread 3-4 dumplings onto each skewer.
2. Grill the skewered dumplings on a non-stick pan until lightly browned.

4. Make the Glaze

1. Combine soy sauce, sugar, mirin, and a splash of water in a saucepan.
2. Simmer until slightly thickened. Add cornstarch slurry if necessary.

5. Coat and Serve

Brush the dumplings generously with the glaze and serve warm.

Tips and Tricks for Perfect Mitarashi Dango

• Dough Texture: Ensure the dough is not too sticky; adjust water or flour as needed.
• Cooking Tip: Use a non-stick pan for easy grilling without burning.
• Glaze Balance: Taste your glaze and adjust soy sauce or sugar to match your preference.

Serving Suggestions for Mitarashi Dango

• Serve as a snack with a cup of matcha green tea.
• Arrange on a platter with additional glaze on the side for dipping.
• Add sesame seeds for a nutty twist.

Nutritional Information

Variations of Mitarashi Dango

1. Matcha Dango: Add matcha powder to the dough for a green tea flavor.
2. Sweet Red Bean Sauce: Replace the soy glaze with anko (red bean paste).
3. Sesame Coating: Toss grilled dango in a sesame-soy glaze for extra crunch.

FAQs About Mitarashi Dango

1. Can I use only glutinous rice flour?

Yes, but the texture will be softer. Adding regular rice flour gives a firmer bite.

2. How long can I store Mitarashi Dango?

They’re best enjoyed fresh, but you can refrigerate them for up to 2 days and reheat before serving.

Who Should Skip Mitarashi Dango?

• Individuals with gluten sensitivity (consider gluten-free soy sauce).
• Those on a low-carb diet due to its rice flour base.
• Anyone monitoring sodium intake should adjust soy sauce levels.

What Do You Think?

Have you tried this Mitarashi Dango recipe yet? Let me know in the comments below! Share your tips or favorite variations—I’d love to hear about your experiences.

Creating Mitarashi Dango at home is not only fun but also a wonderful way to connect with Japanese culture. Enjoy the chewy, sweet, and savory delight of these dumplings today! 😊

Mitarashi Dango

Mitarashi Dango is a traditional Japanese dessert featuring chewy rice flour dumplings skewered and coated in a sweet and savory soy-based glaze. This snack is popular in Japanese festivals and tea houses, offering a delightful balance of textures and flavors.

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👥 Servings 4

⏰ Prep Time 15 minutes mins

🍳 Cook Time 15 minutes mins

⌛ Total Time 30 minutes mins

Ingredients

• 100 g glutinous rice flour Shiratamako
• 50 g regular rice flour
• 130 ml warm water adjust as needed
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp mirin
• 1 tsp cornstarch optional, for thickening glaze
• 50 ml water for glaze

Instructions

• Make the Dough
• In a medium bowl, mix glutinous rice flour and regular rice flour.
• Gradually add warm water while kneading until the dough is smooth and pliable.
• Shape the Dumplings
• Divide the dough into 24 equal portions.
• Roll each portion into a ball approximately 2-3 cm in diameter.
• Cook the Dumplings
• Bring a pot of water to a boil.
• Add the dumplings to the boiling water. When they float to the surface, let them cook for another 2 minutes.
• Transfer the cooked dumplings to a bowl of cold water to cool.
• Assemble the Skewers
• Thread 3 dumplings onto each skewer.
• Pat the skewered dumplings dry with a paper towel.
• Grill the Skewers
• Heat a non-stick pan over medium heat. Grill the skewered dumplings until lightly browned on all sides.
• Prepare the Glaze
• In a saucepan, combine soy sauce, sugar, mirin, and water.
• Bring the mixture to a simmer. Add cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) if a thicker glaze is desired.
• Cook the glaze for 2-3 minutes, stirring frequently, until slightly thickened.
• Coat the Dumplings
• Brush the grilled dumplings generously with the glaze.
• Serve and Enjoy
• Serve the Mitarashi Dango warm for the best flavor.

Notes

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	150 kcal
Protein	2 g
Carbohydrates	30 g
Fat	0.5 g
Sodium	200 mg

Mitarashi Dango is an easy and delightful way to bring a taste of Japan to your home. Perfect for snacks or a light dessert, it's a treat that combines tradition and flavor!

Course: Dessert

Cuisine: Japanese