Mitarashi Dango (Grilled Rice Dumplings in Sweet Soy Glaze)
Chewy rice flour dumplings threaded on skewers, lightly charred and coated in a glossy sweet-and-salty soy syrup. A classic Japanese tea-house sweet.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the dough
In a bowl, mix the and with the warm water, adding it a little at a time. Knead until the dough is smooth, soft and no longer sticky, like an earlobe.
- 150 g
- 50 g
- 160 ml warm water
✅ Done when: dough is smooth, soft, and no longer sticky to the touch
Shape and boil
Divide the dough into 32 small balls. Boil them in a large pot of water for 4–5 minutes after they float to the surface, then transfer to a bowl of ice water to cool, and drain.
- all dough from step 1
- 2 L water, for boiling
- a handful ice cubes
✅ Done when: dumplings float and turn slightly translucent after 4–5 minutes of boiling
Skewer
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Make the mitarashi glaze
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Grill and glaze
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Make the dough
In a bowl, mix the and with the warm water, adding it a little at a time. Knead until the dough is smooth, soft and no longer sticky, like an earlobe.
- 150 g
- 50 g
- 160 ml warm water
✅ Done when: dough is smooth, soft, and no longer sticky to the touch
Shape and boil
Divide the dough into 32 small balls. Boil them in a large pot of water for 4–5 minutes after they float to the surface, then transfer to a bowl of ice water to cool, and drain.
- all dough from step 1
- 2 L water, for boiling
- a handful ice cubes
✅ Done when: dumplings float and turn slightly translucent after 4–5 minutes of boiling
Skewer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the mitarashi glaze
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Grill and glaze
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The Story Behind the Dish
Mitarashi dango are traditionally linked to Shimogamo Shrine in Kyoto and the Mitarashi pond within its grounds. Legend says the shape of the dumplings represents bubbles rising from the pond.
They're sold at tea houses, festivals and convenience stores all over Japan.
⭐ Why It's Famous
Chewy, smoky and coated in sweet-salty glaze, they're the most popular dango in Japan.
💡 Fun Fact
The Japanese saying 'hana yori dango' ('dumplings over flowers') teases people who care more about the snacks than the cherry blossoms at hanami parties.
Kyoto (Shimogamo Shrine)
35.04°N, 135.77°E
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