Mitarashi Kushi Dango
Ingredients
- 200 gRice flour (sifted)
- 7 tbspWhite sugar (for the dough + for the sauce)
- 150 mlMineral water (lukewarm)
- 2 tbspsoy sauce (for the sauce)
- 2 tbspmirin (for the sauce)
- 1 tbspCorn starch (diluted in a little water)
- 100 gGlutinous rice flour (Shiratamako) (Glutinous rice flour)
- 100 gNon-glutinous rice flour (Jousinko) (Non-glutinous rice flour)
Method
Chewy and bouncy rice dumplings on skewers. The dark sauce is thick, glossy, and perfectly coats the dough with a balance of salty soy and sweet sugar.
- 1
Mix the shiratamako, jousinko, and sugar. Gradually pour in the mineral water while kneading by hand. The dough should be smooth, flexible, and have the consistency of an earlobe. If it's too dry, add a splash of water.
- 2
Form small walnut-sized balls between your palms. Drop them into a pot of boiling water. When the dumplings rise to the surface, cook for an additional 2 minutes to ensure they are cooked through.
- 3
Remove the dango with a slotted spoon and immediately plunge them into a large bowl of ice water. This thermal shock stops the cooking and sets that unique elastic texture.
- 4
In a small saucepan, mix the soy sauce, mirin, sugar, and cornstarch. Heat over medium heat, stirring constantly until the mixture becomes translucent and thick. The sauce should coat the back of a spoon.
- 5
Drain the dumplings and thread them three at a time onto wooden skewers. Briefly place under the oven broiler to char the dough, then generously glaze with the hot, glossy mitarashi sauce.
Frequently asked questions
How do you get this dish right?
- The ideal dough texture is compared to an earlobe: soft to the touch but resilient.
- Don't skip the grilling step, the slight charred taste contrasts beautifully with the sugar in the sauce.
- Use a silicone spatula for the sauce; it must be perfectly smooth and lump-free.
How long does this dish keep?
Consume immediately. The rice hardens in the refrigerator and loses its soft texture.
