Mitarashi dango are skewers made of 3 to 5 mochi lightly grilled and topped with a slightly sweet soy sauce. We share with you our recipe that complements our Japanese dango recipe. Mitarashi dango are our favorite with this grilled side and this sweet and salty sauce! It’s delicious…
Mitarashi Dango
Mitarashi dango are one of the favorite desserts of the Japanese! Make our recipe at home and find this typical Japanese flavor! Here you will make 5 – 6 skewers.
Equipment
- Bamboo picks
Ingredients
Dango
- 110 g glutinous flour
- 140 g organic silky tofu
- 1 tbsp white sugar
Sauce
- 1,5 tbsp white sugar
- 1 tbsp soy sauce
- 60 ml water
- 5 g potato starch
Instructions
- In a bowl, mix the glutinous rice flour with the silken tofu and sugar using Japanese chopsticks.
- When small pieces form, mix the dough with your hands for a good 5 minutes. You will obtain a fluid and compact paste.
- Make dough pieces, and then cut them to the same size. For this version I used 12g per dumpling.
- Make smooth, round balls. Tip: To make them perfect, place a piece of dough in your hands and rotate it into a ball. Keep your hands flat.
- Soak your wooden or bamboo picks in water ahead of time. Prepare a bowl of cold water and a pot of boiling hot water. Cook your noodle balls in the pan of water for 2 to 3 minutes. As soon as the mochi rise to the surface they are cooked.
- Put them in cold water right away. Take your picks and gently skewer the mochi balls.
- Heat a pan with oil and grill your mochi skewers on 2 sides.
Preparation of the mitarashi dango sauce
- Meanwhile, prepare the mitarashi sauce. Simply heat the soy sauce mixed with sugar in a saucepan over medium heat.
- Once the sugar has dissolved, add the water and potato starch. Mix well with a whisk. You will see the sauce thicken little by little. Once the sauce is thick, you can stop the heat and put it on your dango! They are really good hot! But they can also be eaten cold!
Tips and Tricks:
You can grill them:
- in a pan
- with a kitchen flashlight
- on a plancha
- on the barbecue
Cooking will change the consistency and taste of your mitarashi dango. Personally I like them hot!
You can also prepare the sauce and dango brochettes in advance. You just need to grill them at the last moment and coat them generously! Enjoy your meal!
