Dango

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.