Mitarashi Dango
These chewy, sweet-savory Japanese rice dumplings are skewered and grilled, then coated in a glossy soy glaze. A delightful vegan treat, perfect for a unique dessert or snack.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 164 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dango
- 100 gglutinous rice flour
- 20 grice flour
- 100 mlwater, warm
glaze
- 3 tbspsoy sauce
- 2 tbspmirin
- 2 tbspsugar
- 2 tbspwater
- 1 tsppotato starch
Equipment
bamboo skewers · grill · slotted spoon · pot · mixing bowl · small saucepan · whisk
The method
Step by step
- 1
Combine the glutinous rice flour and rice flour in a mixing bowl.
About 1 min
- 2
Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms. The dough should not be sticky.
About 5 min
Cook’s note: Adjust water amount slightly if needed; dough consistency is key.
- 3
Divide the dough into 16 equal pieces and roll each piece into a smooth ball.
About 5 min
- 4
Bring a pot of water to a rolling boil.
About 5 min
- 5
Carefully drop the dango balls into the boiling water, making sure not to overcrowd the pot. Cook until they float to the surface, then continue to cook for another 2-3 minutes.
About 5 min
- 6
Prepare a bowl of ice water. Once cooked, use a slotted spoon to transfer the dango to the ice water to cool completely.
About 2 min
Cook’s note: This stops the cooking process and makes them chewy.
- 7
While the dango cools, prepare the mitarashi glaze. In a small saucepan, combine the soy sauce, mirin, sugar, and water.
About 1 min
- 8
Whisk in the potato starch until fully dissolved.
About 1 min
Cook’s note: Ensure there are no lumps before heating.
- 9
Heat the glaze mixture over medium heat, stirring constantly, until it thickens and becomes glossy.
About 3 min
Cook’s note: It will thicken quickly once it starts to boil.
- 10
Drain the cooled dango and thread 4 balls onto each bamboo skewer.
About 3 min
- 11
Lightly grill the skewered dango for 1-2 minutes per side until they have a slight char. Alternatively, pan-fry them in a lightly oiled pan.
About 4 min
- 12
Brush the grilled dango generously with the warm mitarashi glaze and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 163.5kcal
- Protein
- 2.5g
- Carbs
- 35.3g
- Fat
- 0.4g
- Fibre
- 0.8g
- Sugar
- 9.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dango and glaze separately in airtight containers in the refrigerator.
Reheat dango briefly on a pan or grill, then warm the glaze gently before re-coating.
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