This Mitarashi Dango comes together in about 30 minutes and is made using simple boiling techniques, perfect for a quick treat that your family will absolutely love! Switch up the ingredients based on what you have at home or make it a fun clean-out-the-fridge opportunity! Who doesn’t love a tasty dish that doubles as a way to use up leftover ingredients?
Ingredient Breakdown
Gathering the right ingredients is key to making the best Mitarashi Dango. Here’s what you’ll need:
90 grams of shiratamako (about 1/2 cup)
1/4 teaspoon salt
1/4 cup + 1/2 tablespoon water
1/4 cup water
2 tablespoons mirin
1 tablespoon rice syrup (or corn syrup)
1 tablespoon kokutou
2 teaspoons soy sauce
1 teaspoon potato starch
Let’s Get Cooking!
Now that we have everything, let’s jump into the steps for making this delicious Mitarashi Dango. Trust me, you’ll feel like a kitchen pro in no time!
Boil the Water: Set a large pot of water on to boil. Feel free to use a pot that can hold all your dango without crowding, too much crowding can lead to dango disasters!
Mix the Dough: In a large bowl, whisk together 90 grams of shiratamako and 1/4 teaspoon of salt. Once mixed, pour in 1/4 cup + 1/2 tablespoon of water and whisk until it looks crumbly and hydrated. It should feel a bit sticky.
Knead Time: Use your hands to knead that dough into a smooth mass. If it’s too wet and sticky, add a little more shiratamako until it’s the texture of playdough. Remember, you want it to be playful!
Shape the Dango: Divide the dough into small portions, each should weigh about 9.5 grams (1/3 ounce). Roll each piece into little balls, roughly about the size of a marble. You should have around 16 balls.
Boil the Dango: Gently drop these lovely little balls into your boiling water and let them cook for about 1 minute before stirring them gently. Pro Tip: If you’re doubling this recipe, make sure to use a larger pot!
Float & Timer: Once they start floating, set a timer for 2 additional minutes. It’s so fun to watch them bob around like they’re swimming!
Chill Them Out: Once time’s up, scoop the dango out and plunge them quickly into a bowl of cold water to cool. Then drain them and set aside.
Skewer: Now, it’s time for the fun part! Skewer four dango balls per stick. This makes it easy to handle, and they look super cute!
Heat Things Up: Heat a seasoned cast-iron skillet over high heat, make sure it’s smokin’ hot!
Make the Sauce: In a separate small saucepan, whisk together 1/4 cup of water, 2 tablespoons of mirin, 1 tablespoon of rice syrup, 1 tablespoon of kokutou, 2 teaspoons of soy sauce, and 1 teaspoon of potato starch until the starch dissolves. You’ll want to bring that to a boil while stirring frequently.
Grill the Dango: Add the dango skewers to the hot skillet (oops, don’t let them stick together!) and grill until they’re nicely browned on one side. You can press down gently with a spatula for even browning.
Thickening the Sauce: While grilling, keep an eye on your sauce! Let it boil until it thickens up, but not too much, we want a nice glaze, not concrete!
Flip and Finish: When the skewers are browned on one side, give them a flip and brown the other side. Once they’re done, plate them up and spoon on that amazing sauce you just made!
And voilà! Your Mitarashi Dango is ready to serve!
Why I Love This Recipe
This Mitarashi Dango is my go-to recipe when I’m feeling nostalgic or just need a comforting treat! I’m a real sucker for that combination of sweet and savory, and this dish delivers in every bite. Plus, it’s incredibly versatile, whether I’m using what I have in the fridge or trying to clean out my pantry, this recipe adapts beautifully. The best part is, my kids can’t get enough of it! They love it. Trust me when I say, this is a family favorite that’s sure to bring everyone together around the table.
If you loved this Mitarashi Dango, be sure to check out my Strawberry Matcha Sago, my Blueberry Cream Mochi Buns, or my Japanese Curry on Rice!
Why This Recipe Works
Quick & Easy
This delicious Mitarashi Dango comes together in about 30 minutes, making it perfect for when you need a quick treat!
Customizable
Feel free to swap ingredients based on your pantry staples. Got leftover rice syrup? Use that! Don’t have kokutou? Light brown sugar works too!
Family Favorite
The whole family will love it! It’s sweet, chewy, and a fun way to get everyone involved in the kitchen, every bite brings a smile.
Comfort Food
These little dumplings are loaded with tons of flavor. You get that satisfying chewiness from the dango paired with that sweet soy glaze, what’s not to love?
How to Serve This Mitarashi Dango
You can serve Mitarashi Dango as a snack, a dessert, or even at parties as a fun finger food. It’s highly versatile! Here are some suggestions:
- As a Snack: Perfect for a mid-afternoon pick-me-up!
- Dessert: It’s sweet enough to satisfy your dessert cravings.
- While Entertaining: Serve it at your next gathering, people will love to try something new!
Storage
These little dumplings can last in the refrigerator for about 3 days. Just make sure to keep them in an airtight container to maintain their chewy texture!
Reheating Instructions
If you want to reheat, simply toss them in the microwave for about 20-30 seconds or warm them in a skillet over low heat until just heated through.
Freezer Friendly
Yes! You can freeze the uncooked dango for up to a month. Just make sure to space them out on a baking sheet until frozen, then transfer to a freezer bag.
There you go! I hope you enjoy making and sharing this wonderful Mitarashi Dango as much as I do! Remember, these little rice dumplings shine through in versatility and comfort. Cooking should always be a joyful experience, so grab your kiddos, put on some music, and enjoy making memories in the kitchen! Follow Us in our Pinterest For more Recipes.
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Mitarashi Dango
- Total Time: 30 minutes
- Yield: 16 dango balls 1x
- Diet: Vegetarian
Description
This delightful Mitarashi Dango comes together in about 30 minutes and is a family favorite treat that’s perfect for using up leftover ingredients.
Ingredients
- 90 grams of shiratamako (about 1/2 cup)
- 1/4 teaspoon salt
- 1/4 cup + 1/2 tablespoon water
- 1/4 cup water (for the sauce)
- 2 tablespoons mirin
- 1 tablespoon rice syrup (or corn syrup)
- 1 tablespoon kokutou (or light brown sugar)
- 2 teaspoons soy sauce
- 1 teaspoon potato starch
Instructions
- Boil the water in a large pot.
- Mix the dough by whisking together shiratamako and salt, then add water and whisk until crumbly.
- Knead the dough until smooth, adding more shiratamako if necessary.
- Shape the dough into small balls, about 9.5 grams each.
- Boil the dango in water for about 1 minute, then stir gently.
- Float the dango and set a timer for 2 additional minutes.
- Chill the dango in cold water after boiling.
- Skewer four dango balls onto each stick.
- Heat a cast-iron skillet over high heat.
- Make the sauce by whisking together the water, mirin, rice syrup, kokutou, soy sauce, and potato starch in a saucepan until it boils.
- Grill the dango skewers until browned on one side.
- Thicken the sauce on the stove while also grilling the dango.
- Flip the skewers and brown the other side before plating and spooning on the sauce.
Notes
These dumplings can last in the refrigerator for about 3 days and can be frozen uncooked for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Boiling and Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (4 dango)
- Calories: 200
- Sugar: 15g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
