Japanese Dango
Soft and chewy Japanese rice dumplings served on skewers with sweet soy glaze.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 cup glutinous rice flour (mochiko)
- 1/4 cup regular rice flour
- 1/3 cup warm water
- 1/4 cup sugar
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar (for glaze)
- 1 tbsp water (for glaze)
- Bamboo skewers
Nutrition Facts
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Instructions
In a mixing bowl, combine glutinous rice flour, regular rice flour, and sugar. Mix well.
Gradually add warm water while stirring until the dough comes together. Knead until smooth.
Divide the dough into small portions and roll them into balls (about 1-inch diameter).
Bring a pot of water to boil. Gently drop the dough balls in and cook until they float (about 3-4 minutes). Remove and place in cold water.
Drain the dango and skewer 3-4 balls onto each bamboo stick.
Make the glaze: In a small pan, combine soy sauce, mirin, sugar, and water. Simmer until slightly thickened.
Brush the glaze over the dango skewers or dip them in the sauce. Serve warm or at room temperature.
Chef's Tips
- Texture Tip: The dough should be soft but not sticky. Add a little more water if too dry or flour if too wet.
- Variations: Try adding matcha powder or food coloring to portion of the dough for colorful dango.
- Serving Suggestion: Traditional mitarashi dango is glazed, but you can also enjoy plain with kinako (roasted soybean flour).
- Storage: Best eaten fresh, but can be refrigerated for 1 day (texture becomes harder when cold).
- Skewer Tip: Soak bamboo skewers in water for 30 minutes before using to prevent burning if grilling.
