Description
Mitarashi Dango is a simple, delicious, and traditional Japanese snack made of rice dumplings and a sweet and salty sauce. It’s super easy, so definitely give it a try!
Ingredients
Units
Scale
Sauce
- 1 tbs Soy Sauce
- 1 tbs Mirin
- 1 tbs Potato Starch
- 2 tbs Sugar
- 0.5 cups Water
Dango
- 5.5 oz Silken Tofu
- 1 cup sweet rice flour
- 6 Bamboo Skewers
Equipment
- Kitchen Torch
- Sauce Pan
- Bamboo Skewers
- Spatula
- Mixing Bowls
Instructions
- Place all the sauce ingredients into the sauce pan on medium heat and stir with your spatula until the mixture thickens and has a glossy look to it, and then set it off to the side.
- Mix the shiratamako with the silken tofu in a medium sized mixing bowl until it forms a soft dough.
- Cut the dough into four parts, and roll each into long cylinder-shaped pieces.
- Cut each cylinder into 6 equal pieces.
- Roll each piece into a ball in your hands.
- Heat some water in a small/medium pot to a boil and dump the dough pieces in
- When the dough pieces float to the surface of the water, that’s when you know they’re ready to take out, so at that point, remove them and put them on a plate.
- Put 4 pieces on each skewer.
- If you have a kitchen blowtorch, I’d recommend using that to lightly brown the outside of the dango, but if you don’t have one, you can lightly sear them in a pan.
- Depending on how thick the sauce winds up being, you can either pour it on top of the skewers, or if it’s not moving, simply roll the dango over the sauce to coat them.
- Serve ’em up!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Cuisine: Japanese