Photograph of the finished Mitarashi dango

Japan · Bánh gạo xiên sốt tương ngọt Mitarashi dango

Mitarashi dango

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 160 g
  • Photograph of Rice flour Rice flour 80 g
  • Photograph of Sugar Sugar 80 g
  • Photograph of Soy sauce Soy sauce 48 ml
  • Photograph of Tapioca starch Tapioca starch 24 g
  • Photograph of Salt Salt 4 g

Method

  1. 1 Mix glutinous rice flour with rice flour and warm water, then knead for 5 minutes until a smooth, pliable dough forms that doesn't stick to your hands.
  2. 2 Roll the dough into small, evenly sized balls.
  3. 3 Boil the dough balls in boiling water for 4 minutes until they float to the surface, then remove and soak in cold water to make them firm.
  4. 4 Skewer three to four pieces onto a bamboo stick and grill for 4 minutes until the surface is golden brown.
  5. 5 Simmer soy sauce with sugar, salt, and cornstarch dissolved in water for 3 minutes until the sauce thickens.
  6. 6 Pour hot mitarashi sauce over the skewers and eat immediately.

With an appliance

  • Oven 43 min

    Replace step 4: place dango skewers on the racks of the oven at 230 degrees for 6 minutes and rotate the tray after 3 minutes; the surface of the skewers should be evenly cooked, no need to flip each skewer, but there should be less charring on the rack.

Start cooking