Mitarashi Dango Recipe: Easy Japanese Street Snack

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Put the joshinko and shiratamako (or 1⅓ cup dangoko) in a bowl and mix well with chopsticks.
2. Stir in boiling water a little at a time (cold water if using dangoko) until the flours start to clump; the dough should be on the dry side.
3. Bring the clumps together into one ball with your hands, then knead until smooth and soft, like an earlobe.
4. Divide the dough into 16 pieces of about 20 grams each and roll each into a smooth ball, wetting any cracks with a dab of water.
5. Boil a large pot of water. Prepare a bowl of iced water.
6. Drop the dumplings into the boiling water, stirring occasionally. When they float, boil for 1–2 more minutes.
7. Move the dumplings to the iced water, then drain well and place on a wet tray.
8. Thread three dumplings onto each bamboo skewer.
9. In a cold saucepan, combine 4 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp soy sauce, ⅔ cup water and 2 Tbsp potato starch or cornstarch. Mix until smooth before turning on the heat.
10. Heat while whisking constantly until the sauce thickens, then take it off the heat and pour into a bowl.
11. Optionally char the dango with a kitchen torch, grill, broiler or nonstick pan, then pour the glaze over and serve right away.

Summarized from Just One Cookbook's video. Watch it for the details.