Mitarashi Dango

4.7

(43)

www.justonecookbook.com
Your recipes

Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 5

Cost: $3.75 /serving

Mitarashi Dango

Ingredients

Remove All · Remove Spices · Remove Staples

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Gather all the ingredients. Joshinko and Shiratamako on the left and Dangoko on the right. Whichever you decide to use, the instructions below are the same.

Step 2

Gather ingredients for the sweet soy glaze. Soak the skewers in water. You can start boiling a large pot of water on low heat (See Step 8)

Step 3

Combine Shiratamako and Joshinko in a bowl (or add just Dangoko in a bowl).

Step 4

Stir in warm water (or cold water for Dangoko) a little bit at a time while mixing with chopsticks. Please note: it is possible that you may need less or more water depending on where you live. I live in a dry climate, so I may use more water than you.

Step 5

The flours start to stick together and eventually it becomes clumps. Using your hands, combine into one ball.

Step 6

Knead until the dough becomes smooth. The texture is like squeezing an "earlobe" (that’s how we describe the tenderness for this type of mochi in Japanese).

Step 7

Make the dough into a ball. Divide the dough into 8 equal pieces.

Step 8

Then divide each piece into 2 balls. You will have 16 equal-sized balls. I always like to measure mine. Each ball should be 20 grams. You may have some extra dough, but that’s okay.

Step 9

Shape into a nice smooth round ball. If the dough is cracking or has some wrinkle, tap your finger in water and apply the small amount of water on the cracked area to smooth out. I have 16 equal-sized balls.

Step 10

Once the water in the pot is boiling, gently drop in each dumpling into the pot with a continuous motion. We want to cook them all at once, but also keeping them in good shapes. Stir the balls occasionally so they don’t stick on the bottom of the pot.

Step 11

Dumplings will stay on the bottom first but once they are cooked, they will float. Then cook an additional 1-2 minute.

Step 12

Transfer the dumplings into iced water.

Step 13

Once the dumplings are cooled, drain well and transfer to a tray (if you wet the tray, the dumplings won’t stick).

Step 14

Skewer three pieces into a bamboo skewer. Continue the rest of the balls and set aside.

Step 15

Combine all the ingredients in a saucepan without turning on the heat.

Step 16

Potato starch/cornstarch will become lumps once you add the heat to it, so mix all together first. Then turn on the heat and continue to whisk.

Step 17

At one point when the sauce gets to hot temperature stage, the sauce will suddenly become thick and heavy. You need to keep whisking.

Step 18

I usually stop at this consistency. If you use it now, then this is a good time to stop cooking. If you are making this sauce ahead, then stop a bit earlier because the sauce will thicken a bit more while it cools down. Transfer to the container or bowl.

Step 19

[Optional] If you have a kitchen torch, you can give them a little bit of char for taste. You can also grill over the direct heat (If you are going to place on a wire rack, dumplings tend to stick, so grease it). You can use a broiler to give a char or use a non-stick frying pan to pan fry the surface of dango.

Step 20

Pour the sweet soy glaze on top and serve immediately.

Step 21

Option 1: After you form the dough into round dumplings, you put uncooked dumplings in a single layer in an airtight container and freeze up to a month. When you use them, boil the frozen dango without defrosting.

Step 22

Option 2: After boiling and cooling down, pat dry and pack into an airtight container without sticking to each other and freeze up to a month. When you use them, microwave or boil till they are warm.

Top similar recipes


			Mitarashi Dango					-image
trending18 views

Mitarashi Dango

justonecookbook.com

Mitarashi Dango-image
trending422 views

Mitarashi Dango

chopstickchronicles.com

4.4

(14)

15 minutes

Mitarashi Dango-image
trending386 views

Mitarashi Dango

okonomikitchen.com

5.0

(17)

4 minutes

Mitarashi Dango-image
trending84 views

Mitarashi Dango

fullofplants.com

5.0

(1)

4 minutes

Mitarashi Dango Rice Dumplings Recipe - Japan Centre-image
trending307 views

Mitarashi Dango Rice Dumplings Reci...

japancentre.com

4.2

(85)

Mitarashi Dango (Japanese Rice Dumplings with Sweet Soy Glaze)-image
trending16 views

Mitarashi Dango (Japanese Rice Dump...

saveur.com

40 minutes

Easy Tofu Mitarashi Dango (みたらし団子)-image
trending785 views

Easy Tofu Mitarashi Dango (みたらし団子)

sudachirecipes.com

15 minutes

Hanami Dango-image
trending1086 views

Hanami Dango

okonomikitchen.com

5.0

(14)

10 minutes

Dango - Wikipedia-image
trending286 views

Dango - Wikipedia

en.wikipedia.org

Shiratama Dango-image
trending305 views

Shiratama Dango

asianinspirations.com.au

5.0

(4)

Hanami Dango-image
trending630 views

Hanami Dango

justonecookbook.com

4.6

(24)

30 minutes

Hanami Dango-image
trending254 views

Hanami Dango

constellationinspiration.com

Easy Dango Recipe-image
trending1142 views

Easy Dango Recipe

simplyhomecooked.com

5.0

(7)

10 minutes

Easiest Tsukimi Dango Recipe-image
trending191 views

Easiest Tsukimi Dango Recipe

mochimommy.com

5 minutes

How to Eat Dango-image
trending174 views

How to Eat Dango

wikihow.com

56.0

(11)

Chi Chi Dango (Mochi)-image
trending411 views

Chi Chi Dango (Mochi)

mochimommy.com

4.6

(12)

60 minutes

Dango (Omani-Style Chickpeas)-image
trending278 views

Dango (Omani-Style Chickpeas)

washingtonpost.com

3.8

(100)

10 minutes

Kabocha Squash(Japanese Pumpkin) Dango-image
trending1072 views

Kabocha Squash(Japanese Pumpkin) Da...

chefjacooks.com

5.0

(1)

15 minutes

Coconut Rose Mochi (Chi Chi Dango)-image
trending270 views

Coconut Rose Mochi (Chi Chi Dango)

mochimommy.com

4.6

(5)

75 minutes