Mitarashi Dango みたらし団子

Method11 steps · about 25 min

1. 1

   Step 1: In a small saucepan, combine the soy sauce (1 tbsp), mirin (1 tbsp), 2 tablespoons sauce sugar, potato starch (1 tbsp), 3 tablespoons sauce water and optional honey (½ tbsp). Stir over medium heat until thick and clear, then set the glaze aside. Omit the honey for the vegan option.

   Uses 1 tbsp soy sauce · 1 tbsp mirin · 2 tbsp sugar · 1 tbsp potato starch · 3 tbsp water · ½ tbsp honey (*optional )

   
2. 2

   Step 2: Place the Joshinko (70 g), the Shiratamako (70 g) and sugar (1½ tsp) in a large bowl.

   Uses 70 g Joshinko · 70 g Shiratamako · 1½ tsp sugar

3. 3

   Step 3: Gradually mix in the measured 130 ml dough water, stopping once it forms a soft cohesive dough with an earlobe-like firmness. Keep the separate sauce water out of the dough.

   Uses Rice-flour and 1½ tsp sugar mixture · 130 ml water

   
4. 4

   Step 4: Divide the dough into 2 equal portions.

   Uses Soft cohesive dango dough

5. 5

   Step 5: Roll each portion into a long cylinder and cut each cylinder into twelve equal pieces, making twenty-four pieces altogether.

   Uses Two equal dango-dough portions

6. 6

   Step 6: Roll all the dough pieces into a small round ball shape.

   Uses Twenty-four equal dango-dough pieces

7. 7

   Step 7: Boil a large pot of water and add the dango balls.

   Uses Water, a large pot for boiling dango · Twenty-four shaped raw dango balls

   
8. 8

   Step 8: Once all the balls float to the surface, continue boiling for another 1–2 minutes until cooked through. Lift them out with a skimmer or sieve, drain and cool briefly for handling.

   Finish cooking dango after floating · 1 minUses Dango balls in boiling water

   
9. 9

   Step 9: Divide the twenty-four cooked balls among five skewers, using four or five balls per skewer.

   Uses Twenty-four cooked drained dango balls

10. 10

    Step 10: Char or grill the surface of the balls in a frying pan (or lightly torch) then set aside.

    Uses Five skewers of cooked dango

11. 11

    Step 11: Roll the skewers in the syrup to serve or brush it over the top.

    Uses Lightly toasted dango skewers · Prepared thick clear mitarashi glaze