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Mitarashi Dango
Sticky rice dumplings on skewers with sweet soy sauce glaze — a Japanese festival food. Kneading the mochiko dough until it's just slightly firmer than an earlobe is the traditional test for getting the texture right before shaping.
Ingredients
Instructions
Knead mochiko with water until smooth — dough should be slightly firmer than an earlobe.
Roll into small balls (about 3 per skewer).
Boil balls until they float, then 2 more minutes. Drain. Thread 3 balls on each skewer.
Make tare: simmer soy, mirin, sugar until dissolved. Add cornflour slurry until thick and glossy.
Grill dango briefly until lightly charred. Pour warm tare glaze over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
