Photograph of the finished Dango

Japan · Bánh nếp xiên xốt mitarashi Dango

Dango

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 1.1 lb
  • Photograph of Rice flour Rice flour 8.5 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sugar Sugar 8.5 oz
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Mirin Mirin ¼ cup

Method

  1. 1 Knead glutinous rice flour with rice flour and warm water until it forms a smooth, pliable dough resembling an earlobe.
  2. 2 Mix rice flour into glutinous rice flour to give the balls a slightly elastic texture; only the glutinous rice flour will make the balls sticky and mushy.
  3. 3 Shape the dough into round balls with a diameter of 2.5 cm, then boil until the balls float to the surface.
  4. 4 Soak the balls in cold water for 2 minutes, then skewer four balls onto each bamboo skewer.
  5. 5 Grill the skewers on a dry cast iron skillet for 2 minutes on each side until browned.
  6. 6 Simmer soy sauce with sugar, mirin, and cornstarch until thickened, then pour over the skewers.
Start cooking