Mitarashi Dango Recipe - Mochi Balls on Bamboo Sticks

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. In a bowl, mix the tofu and mochiko well; the dough should be about as firm as an earlobe.
2. Scoop tablespoon-sized portions and roll them into balls.
3. Boil water in a large pot and cook the balls until they float, then cook 2–3 minutes longer.
4. Lift the balls out with a mesh strainer or ladle and drain them on a paper towel-lined plate.
5. Meanwhile, put all the sauce ingredients in a small pot, stir, and bring to a boil; keep warm.
6. Thread 3–4 dango balls onto each skewer.
7. Cook the skewered dango in a non-stick pan over medium heat until lightly browned.
8. Plate the dango and pour the sauce over to coat.

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

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