Servings: 5 skewers
Mitarashi Dango みたらし団子
Mitarashi dango is a delicious Japanese snack made from rice dumplings toasted and glazed with a sweet soy sauce. Learn how to make this traditional treat easily at home!
Ingredients
Mitarashi Sauce
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp sugar
- 1 tbsp potato starch
- 3 tbsp water
- ½ tbsp honey *optional
Dango
- 70 g Shiratamako
- 70 g Joshinko
- 1½ tsp sugar
- 130 ml water
Instructions
Mitarashi Sauce
- To make the Mitarashi sauce, place all ingredients for the mitarashi sauce in a small pot over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce.
Making Dango
- Place the Joshinko, the Shiratamako and sugar in a large bowl.
- Add water gradually and mix well until it forms a dough.
- Divide the dough into 2 equal portions.
- Roll each dough into a long cylinder shape and cut each into 12.
- Roll all the dough pieces into a small round ball shape.
- Boil a large pot of water and add the dango balls.
- Once the dango rises to the surface of the water, scoop them out with a skimmer or sieve.
- Thread 5 balls each onto a skewer.
- Char or grill the surface of the balls in a frying pan (or lightly torch) then set aside.
- Roll the skewers in the syrup to serve or brush it over the top.
Notes
Nutrition
Calories: 145kcal, Carbohydrates: 33g, Protein: 2g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.1g, Sodium: 230mg, Potassium: 46mg, Fiber: 1g, Sugar: 9g, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 0.2mg