Grilled Sweet Soy Dumplings — Mitarashi Dango
A Japanese festival classic, skewered rice flour dumplings grilled until lightly charred and glazed in a sweet soy and starch tare sauce.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 50g joshinko, 25g shiratamako, and 0.5 tbsp sugar in a bowl. Gradually add 60ml warm water, kneading until smooth and soft like an earlobe. Divide into 12 equal pieces and roll each into a smooth ball. Soak 4 bamboo skewers 30 minutes. Dissolve 0.75 tbsp cornstarch in 1 tbsp cold water.
Boil
Bring a pot of water to a rolling boil over high heat. Add dango balls and cook 3–4 minutes until they float, then float 1 minute more. Remove with a slotted spoon, transfer to cold water 1 minute, drain, and pat dry. Thread 3 balls onto each skewer.
Grill
Heat a grill pan over medium-high heat. Grill skewers 1–2 minutes per side until lightly charred with golden spots, turning once for even color.
Build
Combine 1.5 tbsp soy sauce, 1.5 tbsp mirin, 1.5 tbsp sugar, and 50ml water in a saucepan over medium heat. Simmer, stirring until sugar dissolves, then add cornstarch mixture. Stir constantly 1–2 minutes until sauce thickens to a glossy, syrupy glaze.
Glaze and plate
Brush hot tare generously over the grilled dango on all sides. Arrange skewers on a plate and serve immediately with remaining sauce alongside for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.