Mitarashi Dango Recipe | Best of Japanese Cooking 101

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. 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.
2. Scoop out tablespoon-sized portions and roll them into balls.
3. Boil water in a large pot and cook the dough balls until they float. Once they float, cook 2-3 minutes longer, then lift them out with a mesh strainer or ladle and place on a paper-towel-lined plate.
4. Meanwhile, make the mitarashi sauce: put all the sauce ingredients in a small pot, stir, and cook until it boils. Keep warm.
5. Slide 3-4 dango balls onto each skewer.
6. Heat a non-stick pan over medium heat, add the skewered dango and cook until lightly browned.
7. Place the dango on a plate and pour the sauce over to coat.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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