mitarashi dango

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

Mitarashi Dango

150 g silken tofu (*1)

g Shiratamako (*2)

soy sauce

mirin

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!)

<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.

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Easy Tofu Mitarashi Dango (みたらし団子)

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Top 3 mitarashi dango recipes from across the web

The most viewed mitarashi dango recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mitarashi Dango

Easy Tofu Mitarashi Dango (みたらし団子)

Mitarashi Dango

The most viewed mitarashi dango recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine