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.
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 |