Mitarashi Dango
Ingredients
- 200 gRice flour (sifted)
- 150 mlMineral water (lukewarm)
- 2 tbspsoy sauce
- 4 tbspWhite sugar
- 1 tbspmirin
- 1 tbspCorn starch
- 200 gGlutinous rice flour (Shiratamako) (sifted)
Method
Dense and chewy rice dumplings coated in a translucent brown glaze. The sauce should be syrupy, glossy, and offer a bold balance between salty soy and caramelized sugar.
- 1
Gradually mix the rice flour and shiratamako with the mineral water. Knead the dough by hand until it reaches a soft texture, similar to an earlobe consistency. It should no longer stick to your fingers.
- 2
Form small walnut-sized balls. Drop them into a pot of boiling water. When the dango rise to the surface and float, cook for an additional 2 minutes to ensure a soft center.
- 3
Remove the balls with a slotted spoon and immediately plunge them into a large bowl of ice water. This thermal shock firms up the texture and gives it that characteristic chewy bounce.
- 4
In a small saucepan, mix the soy sauce, sugar, mirin, and cornstarch. Bring to a boil, stirring constantly until the mixture thickens and becomes translucent. The sauce should coat the back of a spoon.
- 5
Thread three to four balls onto each wooden skewer. Generously pour the hot sauce over the dango to glaze them. Serve immediately while the sauce is still smooth.
Frequently asked questions
How do you get this dish right?
- For a professional touch, lightly char the dango with a blowtorch or on a grill before glazing to add a smoky flavor.
- Add water bit by bit, as the flour's moisture absorption can vary.
How long does this dish keep?
Consume immediately. Rice dumplings harden quickly in the refrigerator.
