Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)

Step 1

Fill a medium pot with water and bring to a boil over high heat. Fill a medium bowl with ice water and set it by the stove.

Step 2

In a large bowl, stir together the joshinko flour, shiratamako flour, and sugar. While stirring with your hand or a wooden spoon, slowly drizzle in ½ cup cool water until a dough begins to form. Use your hand to knead the dough until smooth, then, using a small cookie scoop or measuring spoon, scoop the dough into fifteen 1-tablespoon-sized portions, then, using the palms of your hands, roll each portion into a smooth ball.

Step 3

Into the boiling water, drop the dango balls; stir gently to keep them from sticking to the bottom of the pot and to each other. Cook until the dumplings float to the surface, about 10 minutes, then continue cooking 1 minute more.

Step 4

Using a spider skimmer or slotted spoon, transfer the dango balls to the ice water and set aside to cool for 3 minutes. Drain the dango balls again then thread onto five 6–7-inch skewers (3 balls per skewer). Place the skewers on a small plate and set aside.

Step 5

Make the glaze: In a small pot, whisk together the sugar, mirin, soy sauce, potato starch, and ¼ cup plus 2 tablespoons of cool water. Set over medium heat and cook, stirring continuously, until the mixture thickens to a sticky glaze, about 5 minutes. Remove from the heat, immediately pour the glaze over the dango balls, and serve immediately.