Soft and squishy Japanese Mitarashi Dango dumplings grilled and coated in a sweet soy sauce glaze. They’re an irresistible snack that are so easy to make with step-by-step photos.
To make the Mitarashi sauce, place all ingredients for the mitarashi syrup 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 rice flour and silken tofu in a large bowl and mix well until it forms a dough.
Divide the dough into 4 equal portions.
Roll each dough into a long cylinder shape and cut each into 6.
Roll each dough 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 and put them into a bowl of ice water to allow them to cool.
Thread 3 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
*1 If you can not access to fresh silken tofu, it can be replaced with 90% water of the flour amount.*2 if you use rice flour, use same weight of tofu.