dango

Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all year round. Make this street snack right in your own kitchen!

Mitarashi Dango

g Joshinko (Japanese rice flour) ((3 ½ oz; See Notes))

rice

150-160 ml warm water ((roughly ⅔ cup; Joshinko requires warm water))

200 g Dangoko (Japanese rice dumpling flour) ((7 oz; See Notes))

water ((roughly ⅔ cup))

Tbsp sugar

mirin

soy sauce

150 ml water ((roughly ⅔ cup))

Tbsp potato starch/cornstarch

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.

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)

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

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.

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

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

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

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.

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.

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.

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

Transfer the dumplings into iced water.

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

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

To Make Dango (Rice Dumplings)

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

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.

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

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.

To Make Sweet Soy Glaze

[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.

Pour the sweet soy glaze on top and serve immediately.

To Serve

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.

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.

To Store

Sweet Japanese dango dumpling "Mitarashi Dango" recipe with tofu step by step photos and an instruction video. Easy recipe including sweet soy sauce recipe.

150 g silken tofu (*1)

g Shiratamako (*2)

tbs sugar

tbs potato starch

water

To make the Mitarashi sauce, place all ingredients for the mitarashi syrup in a small saucepan over medium heat and stir constantly with a wooden spatula until the syrup becomes thick and clear. Set aside the sauce

Place the rice flour and silken tofu in a large bowl and mix well until it forms a dough.

Divide the dough into 4 equal portion.&nbsp;

Roll each dough into long cylinder shape and cut into 6 each.

Roll each dough into small round ball shape.&nbsp;

Boil some water in a pot or sauce pan and add the dango balls.

Once the dango raises to the surface of the water, scoop them out and put them into a bowl of cold water.

Thread 3 balls each onto a skewer.

Char or grill the surface of the balls on a frying pan then set aside. *3

Roll the skewers in the syrup to serve.

How to make soft and chewy, Tofu Mitarashi Dango (みたらし団子).

Easy Tofu Mitarashi Dango (みたらし団子)

(¾ cup) Shiratamako (glutinous rice flour)

(½ cup

Water

Bowl of ice water

3-5 bamboo skewers

tbsp Soy sauce

Sugar

tbsp Mirin

tsp Corn starch / potato starch

2½ tbsp Cold water

Start boiling a large pot of water. You can make this recipe while you're waiting for the water to boil.

Place your bamboo skewers in water to soak. (This makes the dumplings easier to slide on later.)

Take a mixing bowl and add 100g (¾ cup) of shiratamako flour. Whisk the dry flour for a minute, I find this helps create a smoother dough.

Add 125g of silken tofu to the bowl and mix it together with your hands.

Knead the dough until it's smooth and has the texture of an earlobe. (It's a Japanese saying and it works!)

If it seems dry and gets cracks add an extra 1-2 tsp of silken tofu. (you can add water instead but be careful, add ½ tsp at a time)

Divide the dough into 15 equal pieces and roll them into balls. They should be about 15g (½oz) per ball.

Add them to the boiling water all at the same time. They will sink to the bottom of the pot so stir them occasionally to stop them from sticking to the bottom.

When they start floating to the top of the water (after about 5-7 mins), set a timer for 2 minutes.

When 2 minutes are up, use a mesh spoon to transfer them to a bowl of ice cold water.

Get your bamboo skewers and pierce them through the centre of each dumpling. If you are making dango with 5 pieces, you will have 3 complete dangos. If you are making them with 3 pieces, you will end up with 5 in total.

Heat up a non-stick frying pan (you don't need any oil unless you don't have non-stick. Use a flavourless oil like vegetable or canola) and add the dango.

Allow to char a little and then turn. (This adds a toasty flavour and some extra texture! Alternatively you can scorch them with a blowtorch or over the fire on a gas stove, be careful though.)

Dango

Take a small cold pan and add 1 tbsp soy sauce, 2 tbsp sugar, 1 tbsp mirin, 1 tsp corn starch and 2½ tbsp cold water.

Mix well and make sure there aren't any lumps of corn starch.

When the sauce is thickened, pour or brush it over the dango on skewers.

Eat on the day and enjoy with a cup of matcha tea!

Sauce

https://www.youtube.com/watch?v=46dIix8ciMQ

Learn how to make traditional Japanese Mitarashi Dango (みたらし団子sweet rice cakes on a skewer) with a rich and delicious soy sauce glaze. Nothing beats freshly made dango, and you don't need to be in Japan to enjoy it! Make Mitarashi Dango in your own kitchen in less than 30 minutes, you won't regret it!

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【Written Recipe】
Mitarashi Dango with Tofu: https://sudachirecipes.com/easy-tofu-mitarashi-dango-recipe/

【Table of Contents】
00:10 Intro
00:41 Dango Ingredients
01:24 Making the dough
02:42 Shaping
03:26 Cooking
04:19 Assembly
05:19 Ways to char
06:07 Glaze ingredients
06:24 How to make Mitarashi Dango Glaze
07:26 Finishing up

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【Ingredients】
DANGO
• 100g (¾ cup) Shiratamako (glutinous rice flour)
• 125g (½ cup or 4oz) Silken Tofu (+ 1–2 tsp if it seems too dry)
• Water for boiling
• Bowl of ice water
• 3–5 bamboo skewers

SAUCE
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1 tsp Corn starch / potato starch
• 2½ tbsp Cold water

How to make Easy Mitarashi Dango from Scratch (with tofu!)

Made with sweetened rice balls on a skewer, Hanami Dango is a popular sweet enjoyed during the cherry blossom viewing in Japan.

Hanami Dango

joshinko (Japanese rice flour) ((scant 1 cup to be precise))

shiratamako (glutinous rice flour/sweet rice flour) ((scant 1 cup to be precise))

sugar ((½ cup plus scant 2 Tbsp to be precise))

hot water ((scant ¾ cup to be precise))

Tbsp yomogi (mugwort)

Tbsp water

red food coloring

Gather all the ingredients.

Put Yomogi in a bowl and add hot water. Use a fork to combine yomogi and water well.

Set aside for 5 minutes. Then strain the yomogi using a fine mesh strainer.  Discard the liquid.

Combine joshinko, shiratamako, and sugar in a large bowl and mix all together.

Add hot water in small increments to combine (NEVER pour water at once). Mix well before you add more water. When the texture of the dough is similar to an earlobe texture, it’s good to go.  It’s a funny comparison but that’s the traditional way to check the consistency.  If you put too much water and your dough is too soft, add more joshinko.

Divide the dough into thirds. Add the red food coloring to one third, the&nbsp;yomogi to another third, and keep the last one as it is.

Knead each dough until the color is even and well combined.

Roll the dough into 8 even-sized balls for each color. I used a #60 cookie scooper that holds 2 tsp. I have to say it’s a bit bigger than the actual dango, so you can probably use 1 to 1.5 tsp. would be the ideal size. You might be able to get 12 dango total.

Bring a large pot of water to a boil. Cook the white dango in boiling water until they start floating, about 8 minutes. Stir in the beginning so the dango won&#039;t stick at the bottom. Once floating, cook for another 1 minute.

Remove the white dango from the water and immediately let them cool in iced water for 1 minute. Then transfer to a plate.

Next, work on the pink dango, and repeat the same process. Then finish with the green dango.  As you see, the boiling water changes color, so I recommend starting from light to dark color so the white dango doesn’t get stained.

Put one of each color dango onto a skewer, in the order of green, white, and pink.  Serve at room temperature.  

Put dango in an airtight container and keep at room temperature for up to 2 days. If you live in a hot climate, find a cool place to store, but not in the refrigerator as dango will become too tough. Enjoy in 2 days.

<p><em style="border-radius: 2px;color: #1e1e1e;font-family: 'Noto Serif';text-align: center" data-rich-text-format-boundary="true">Mitarashi Dango (みたらし団子), a traditional Japanese snack of rice dumplings paired with a sweet soy sauce glaze. This classic spring treat is soft, chewy and incredibly easy to make!</em></p>

shiratamako (sweet rice flour)

joshinko rice flour (optional,

silken tofu

tbsp Japanese soy sauce (15 milliliters)*

mirin (7-15 milliliters)**

water (45 milliliters)

tsp potato starch

Soak the bamboo sticks in water. This makes it easier to slide the dango on and it prevents it from burning if using a blow torch. 

Roughly mash the tofu with a fork. Add the shiratamako flour and knead it together until a smooth soft dough forms

Divide the dough into 12 pieces (15g each). Roll them into balls.

Bring a pot of water to a boil and then add all the dango. Boil for 3 minutes, stirring occasionally so they do not stick to the bottom. If they float to the top before 3 minutes is over, continue to cook to ensure the inside is done as well. Use a skimmer or slotted spoon to remove the dango and place in ice cold water.

Add all the sauce ingredients to a small sauce pan and stir. Once the potato starch has dissolved, turn on the heat to medium high. Whisk continuously– once it begins to thicken remove from the heat and transfer it to a bowl. 

Pierce 3-5 dango onto a skewer. From here you can keep as is or add some charring for flavour with a grill, pan fry or blow torch. Pour the sweet soy glaze on top and enjoy! 

turned out so good!
super simple &amp; easy too

It was really easy to make and I love the fact that we need only 2 ingredients to make the dango ! 
My dango didn't really look as cute and i have any stick to put them on but i enjoyed it so much ^^
Thanks for that recipe 🙂

This was so so fun and simple. Something I’ve been wanting to make for a while, this recipe was so easy.

Very easy to make and so delicious!! I never thought it would  take only ten minutes 😋😋

I've never had dango before so I really wanted to try making it, and I'm so glad I found this recipe. The instructions are very clear and straightforward, so it was quite fun to make! I also loved the taste of the sauce.

I tried them once without silken tofu but the texture is not as good. Silken tofu is essential ! Thank you for the recipe. :)

These are so perfect! The most yummy and easiest Dango recipe on the internet! The texture is just spot on!

They turned out amazing and brought me right back to Japan. They were soft and the perfect amount of chewy and the sauce was sweet and salty (my favorite flavor combination) 😍

Adding silken tofu is such a good idea!
I found that just half portkon of the sauce is good enough for me for the portion of dango.

Easy and delicious, the sauce made me totally natsukashii of times in Japan eating dango ♥ Thank you for another great recipe !

So yummy and easy to make. Everyone loved it.

Really easy and quick to do, I used "glutinous rice flour" (no idea what kind it's not written on it) because it's the only one we can find here and it was still delicious. My 2yo loved it !

Amazing dango! Reminded us so much of walking around Higashiyama!

We tried this recipe without the joshinko flour for simplicity - and it was still incredible!

Thanks Lisa!

First time I har dango but this was so yummy!

This was an AWESOME recipe! I'd been tempted to buy dango for a while cause I kept seeing them at Chateraise but the sauce wasn't vegan :((( I was so excited when I saw this recipe! It's extremely easy, super fast and the texture is sooo good!! Thanksss for posting ittt :))))

I´m just in love with these. They turned out so good. My bf loves japanese food and was so happy.

This Easy Dango Recipe is sweet, chewy, and colorful. This Japanese dessert is just the thing to usher in spring.

Easy Dango Recipe

joshinko glutinous rice flour ((1 1/3 cup) 150 g)

shiratamako glutinous sweet rice flour ((1 1/2 cup) 200 g)

sugar ((optinal) to make it sweeter 75 g)

matcha powder (+ 1 tsp water)

pink food coloring

Before you get started on the dango, you’ll need to soak 12 small bamboo skewers in water.

Add 150 grams of non-glutinous rice flour (joshinko) into a bowl, along with 200 grams glutinous sweet rice flour (shiratamako). You can also add 75 grams of powdered sugar to make the dango sweeter if you want.

Then pour in 1 1/3 cup hot water. Begin mixing using a spoon. Once the mixture begins to take shape, use your hands to mold the dango dough together. Depending on how you measured your ingredients can determine the texture of the dough. So you may need to add a little more flour or a little more water to get the correct consistency. The dough should feel similar to clay or play-dough, but a little softer.

Now, evenly divide the dough into three separate pieces. Place the dough pieces into 3 separate bowls. Add 1 drop of pink food coloring into one piece and work it in.

The second piece of dough will be the matcha one. So you’ll need to add 1 teaspoon of water to 1 teaspoon of match powder to make a paste. Then add the Matcha paste to that dough and work it in as well.

The third piece of dough will remain white, so you do not need to add anything to it.

Now shape the dough into round balls. Each ball should be 20 grams. It’s best to use a kitchen scale when measuring out the weight of the dough. This recipe should make about 36 balls.

Now bring a pot of water to a boil and begin cooking the white dango balls first. Once you see the balls rise to the top of the pot, continue cooking for another 2 minutes.

Then use a slotted spoon to transfer the steamed dango and quickly place it into a bowl of ice water.

Continue doing this for the pink dango and then the green dango last. You want to cook in this order to avoid staining the water and changing the color of the dango.

Now you can skewer the dango onto the bamboo skewers. Always insert the green ones first, then the white ones in the middle, and the pink ones last. The pink symbolizes spring cherry blossoms, white represents winter snow, and green represents summer grass. They are typically eaten during spring cherry blossom season. You can eat them as they are or add toppings like sweet soy glaze, red bean paste, or matcha paste.

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