Mitarashi Dango is a delicious Japanese sweet made from only two ingredients: silken tofu and glutenous rice flour! It is very easy to make and takes less than 15 minutes to be done!
It’s a great snack or treat and tastes amazing when it’s fresh and hot. The mitarashi sauce is sweet and delicious and goes perfectly with the dango.
There are many different types of dango, like sanshoku dango or kinako dango, but mitarashi is my favourite I think because of how delicious the mitarashi sauce is and how well it goes with the dango. Whenever I go back to Ise (the town I lived in Japan) I love to go to the olden markets and eat freshly cooked and grilled mitarashi dango.
It is so delicious and perfect to eat when it’s cold and the dango are so warm. You can also buy this dango in grocery stores in Japan as well but it definitely tastes best when it’s hot. So eat it when it’s fresh and enjoy the recipe!
- 150 g silken tofu
- 150 g rice flour
- 1 tbs soy sauce
- 1 tbs mirin
- 2 tbs sugar
- 1 tbs potato starch
- 80 ml water
- Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.
- Roll the dough into small and even-sized balls.
- Boil some water in a pot or sauce pan and add the dango balls.
- Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.
- Thread 3 balls each onto a skewer.
- Char or grill the surface of the balls on a frying pan then set aside.
- To make the Mitarashi syrup, place all ingredients for the mitarashi syrup in a small sauce pan over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear.
- Roll the skewers in the syrup to serve.