Mitarashi Dango

dango skewer - mitarashi dango

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Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze. 



Mitarashi sweet glaze

  • 1/4 cup soy sauce
  • 1 1/2 tablespoon mirin
  • 4 tablespoons granulated sugar
  • 1 tablespoon potato starch or cornstarch
  • 1/3 cup cold water


  1. Bring a medium or large pot of water to boil.
  2. Meanwhile, add the shiratamako flour, joshinko flour and silken tofu to a bowl. Mix well and slowly add the water. Use your hands to mix the ingredients until they turn into a dough and shape into a ball.
  3. Scoop about 1 tablespoon of the dough and shape into a ball by rolling it between the palms of your hands. Set aside and repeat this step until all the dough has been used. 
  4. Fill a bowl with cold water and ice and set aside.
  5. When the water is boiling, add one dango ball at a time until they are all in the pot. Stir occasionally so they don’t stick to the bottom or together. 
  6. When the dango balls start floating, boil for an additional 1 minute and transfer them to the bowl of ice water. You can turn off the heat and get rid of the boiling water at this point. 
  7. Take the dango balls out of the water and transfer them to a paper towel to let them dry.
  8. Make skewers of three or four dango – there should be enough for 4-5 skewers. 
  9. Use a large non-stick skillet over medium low heat and add the dango balls. Cook until there is a slight char on them. Turn the heat off and transfer the skewers to a plate.
  10. To make the mitarashi sweet glaze, put all the ingredients in a pot and whisk until the potato starch has dissolved. 
  11. Turn the heat to medium and stir constantly until the liquid starts to bubble and thicken. 
  12. When the glaze has thickened, turn the heat off and transfer it to a bowl. Pour the glaze over the dango skewers and serve immediately.


To Store: You can leave the skewers on a plate and cover them with plastic wrap, or transfer them to a storage container, and refrigerate. Transfer the sauce to a container with a lid and refrigerate.

Before eating, microwave the dango skewers for 15-20 seconds and warm up the sauce.

Mitarashi dango will keep refrigerated for up to 2 days.


Keywords: yatai, wagashi

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