Description
Mitarashi Dango are traditional Japanese rice dumplings skewered on sticks and coated in a glossy, sweet soy glaze. Chewy, slightly smoky, and perfectly balanced between sweet and savory, they’re a classic Japanese festival treat that’s simple to make at home and a fun way to explore authentic Japanese flavors.
Ingredients
For Dumplings (Method 1):
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¾ cup (90 g) shiratamako (glutinous rice flour)
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⅔ cup (85 g) joshinko (short-grain rice flour)
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⅔ cup (160 ml) boiling water
Alternative (Method 2):
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1⅓ cup (160 g) dangoko (combined rice dumpling flour)
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⅔ cup (160 ml) cold water
For the Glaze:
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2 tbsp (30 ml) soy sauce
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2 tbsp (30 ml) mirin
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4 tbsp (50 g) sugar
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⅔ cup (160 ml) water
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2 tbsp (15 g) cornstarch or potato starch
Instructions
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Make the dough: In a bowl, mix shiratamako and joshinko. Slowly add boiling water and knead until smooth. (If using dangoko, add cold water instead.) Dough should feel soft like your earlobe.
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Shape dumplings: Divide into 16 equal portions and roll into balls, smoothing cracks with a damp fingertip.
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Cook dumplings: Bring water to a boil. Add dumplings and cook until they float, then simmer 1–2 minutes longer.
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Cool & skewer: Transfer to ice water, drain, and skewer 3 per stick.
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Prepare glaze: In a saucepan, combine soy sauce, mirin, sugar, water, and starch. Cook over medium heat, stirring, until glossy and thick.
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Optional sear: Grill or sear dumplings lightly for smoky flavor.
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Glaze & serve: Brush dumplings with glaze while warm. Serve immediately.
Notes
Use boiling water for Method 1 flours; cold water for dangoko.
If dough is too dry, add a splash of water; too sticky, dust with rice flour.
Don’t overcook dumplings—remove soon after they float.
Stir glaze continuously to keep it glossy and lump-free.
A light char adds authentic festival-style flavor.
Best eaten fresh; refrigerating makes them firmer.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts / Snacks
- Method: Boiling + Glazing
- Cuisine: Japanese