Mitarashi Dango is a traditional Japanese sweet that makes for a great snack. These dumplings (yes, dumplings!) are skewered on a stick and covered in a sweet soy glaze. What I like about this dish is that it is quite satisfying without being overly sweet. Mitarashi dango is quite easy to make and with just a few ingredients, you too can make this at home!
- 200g (1 cup) – soft tofu
- 300g (1 ½ cups) – mochiko rice flour https://amzn.to/2Rsn7Er
Sweet Soy Glaze
- 50g (¼ cup) – granulated sugar
- 60g (¼ cup) – soy sauce
- 200ml (¾ cup + 2 tablespoons) – water
- 2 tablespoon – potato starch
- In a medium saucepan, combine the sugar, soy sauce, water, and potato starch. Whisk until fully combined. Place over medium heat and stir constantly until the syrup becomes thick and clear. Set it aside to cool and until ready to use.
- In a large bowl, mash the tofu and mix in the mochiko rice flour. It should be soft, but firm enough to hold together. If it’s too dry, add more soft tofu, and if it’s too wet add in more rice flour.
- Scoop out a tablespoon-size portion of dough and roll them into balls. And place them on a baking sheet.
- In a large pot, start boiling the water. Meanwhile, prepare another large bowl with cold water with ice.
- Working in batches, cook the dough balls until they float. Once they float in the boiling water, cook for an additional 2 minutes. Remove the dango from the water using a mesh strainer (or spider strainer) and place them immediately in the ice water.
- Once the dumplings are cooled, drain well and transfer to a wet baking sheet (a wet tray will prevent the dumplings from sticking to the baking sheet)
- Add 3-4 Dango balls onto each skewer.
- Heat a dry non-stick frying pan on medium heat (no oil added), place skewered Dango, and cook until lightly browned. Flip and brown the other side. You can also use a blow torch or a grill to get a better char.
- Place the dango on a plate. Pour the sweet soy glaze on top and serve immediately!
- If you’re not looking to eat them right away, you can save these. After forming the dough, place the uncooked round dumplings on a single layer, in a large airtight container. Then place them in the freezer.
- To cook the frozen dango, boil them without defrosting.
Keywords: vegan, Japanese, recipe, snack, dango, mitarashi dango, street food, Japanese recipe