EASY Mitarashi Dango - How to Make at Home

By No Recipes · 40 min

Ingredients

Instructions

1. Bring a large pot of water to a boil. If using wooden skewers, soak them in water.
2. Whisk the shiratamako and salt in a large bowl, then add 1/4 cup + 1/2 tablespoon water and whisk until the flour is evenly hydrated and crumbly.
3. Knead into a smooth dough. If too wet, knead in a little more shiratamako; if too dry and crumbly, knead in another teaspoon of water. The texture should be like playdough.
4. Portion the dough into about 16 balls of roughly 9.5 grams each and roll them smooth by hand.
5. Drop the dango into the boiling water and cook gently, stirring after about a minute. Cook until they float, then 2 more minutes. Use a large pot or cook in batches if doubling.
6. Transfer the dango to a bowl of cold water to chill, then drain.
7. Skewer four dango per skewer.
8. Heat a seasoned cast iron skillet until scorching hot.
9. In a separate pan, whisk the 1/4 cup water, 2 tablespoons mirin, 1 tablespoon rice syrup, 1 tablespoon kokutou, 2 teaspoons soy sauce and 1 teaspoon potato starch until the starch dissolves.
10. Place the skewers in the hot skillet without touching, and grill until browned on one side, pressing with a spatula for even browning. Flip and brown the other side.
11. Meanwhile, heat the sauce while stirring constantly, bring to a boil, and keep boiling until thick but not gloppy. Take off the heat.
12. Plate the skewers and spoon the sauce over them.

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