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
Scale
- 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