Mitarashi Dango
Skewered Japanese rice dumplings glazed with a glossy sweet-savory soy sauce syrup (mitarashi). This tofu version yields especially soft, tender dango.
🍽️ Makes 5
Ingredients
| 240 g | Mochiko (sweet rice flour) | |
| 240 g | Soft tofu | |
| 2 1/2 tbsp | 38 ml | Katakuriko (potato starch) or corn starch |
| 1/2 cup | 120 ml | Sugar |
| 5 tbsp | 75 ml | Soy sauce |
| 1 cup | 240 ml | Water |
Instructions
- In a bowl, mix the tofu and mochiko well. The dough should be neither too loose nor too firm - about the firmness of an earlobe.
- Scoop out tablespoon-size portions of dough and roll into balls.
- Boil water in a large pot and cook the dough balls until they float. Once floating, cook 2-3 minutes longer, then remove with a mesh strainer (or ladle) and place on a paper-towel-lined plate.
- Meanwhile, make the mitarashi sauce: in a small pot, add the water, sugar, and soy sauce and stir. Cook until it boils, then stir in the katakuriko starch mixture (potato/corn starch mixed with equal water) and bring to a boil again to thicken. Keep warm.
- Slide 3-4 dango balls onto each skewer. Heat a non-stick frying pan over medium heat, place the skewered dango, and cook until lightly browned (optionally grill until slightly grill-marked).
- Put the dango on a plate and pour the sauce over to coat.