How to make it
9 steps. Take it one step at a time.
Combine the glutinous rice flour, rice flour, and 2 tablespoons of sugar
In a medium bowl, combine the glutinous rice flour, rice flour, and 2 tablespoons of sugar. Mix well.
Gradually add warm water while stirring
Gradually add warm water while stirring. Knead the dough until it is smooth and has the consistency of an earlobe. If it's too dry, add a tiny bit more water; if too wet, add a dash of rice flour.
Divide the dough
Divide the dough and roll into 36 small balls (about 2cm in diameter).
Bring a large pot of water
Bring a large pot of water to a boil. Carefully drop the dango balls into the water. Once they float to the surface, cook for an additional 2 minutes.
5 minRemove the dango
Remove the dango with a slotted spoon and immediately place them in a bowl of ice water to cool and set the texture.
Drain the dango and thread 3 balls
Drain the dango and thread 3 balls onto each bamboo skewer. Lightly sear the skewered dango in a non-stick pan over medium-high heat or on a grill until they have golden-brown char marks.
Combine 4 tablespoons sugar, soy sauce, mirin, 4 tablespoons water
In a small saucepan, combine 4 tablespoons sugar, soy sauce, mirin, 4 tablespoons water, and potato starch. Stir until the starch is fully dissolved.
Heat the glaze over medium heat, stirring constantly
Heat the glaze over medium heat, stirring constantly, until it thickens and becomes translucent and glossy.
3 minBrush the glaze generously
Brush the glaze generously over the charred dango skewers and serve immediately.
A little kitchen wisdom
Mitarashi dango is best served fresh and warm. If the dough is too dry, add water a teaspoon at a time. If using bamboo skewers, soak them in water for 15 minutes before use to prevent burning.
