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Mitarashi dango

Name: Mitarashi dango
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: JP
Ingredients: 150 g joshinko (non-glutinous rice flour); 50 g shiratamako or glutinous rice flour (mochiko); 160 ml warm water, plus more if needed; 4 tbsp sugar; 2 tbsp soy sauce; 1 tbsp mirin; 100 ml water, for the glaze; 1 tbsp potato starch or cornflour; 8 bamboo skewers, soaked in water; 2 L water, for boiling; a handful ice cubes, for the ice bath

Photo : 12019 / Pixabay

20m

Prépa

15m

Cuisson

Portions

Facile

Difficulté

Boulettes de farine de riz en brochettes, grillées et nappées d'un sirop sucré-salé au soja.

#japanese#wagashi#mochi#rice-flour#sweet-soy#street-food

Portions

4portions

Ingrédients

Nutrition

calories250

protein4g

carbs56g

fat1g

fiber1g

Par portion

Étapes

Make the dough

In a bowl, mix the joshinko and shiratamako 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 joshinko
50 g shiratamako
160 ml warm water

✅ C'est prêt quand : 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

✅ C'est prêt quand : dumplings float and turn slightly translucent after 4–5 minutes of boiling

⏱4:30

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 joshinko and shiratamako 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 joshinko
50 g shiratamako
160 ml warm water

✅ C'est prêt quand : 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

✅ C'est prêt quand : dumplings float and turn slightly translucent after 4–5 minutes of boiling

⏱4:30

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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Kyoto (Shimogamo Shrine)📅 Kamakura to Edo era🍡 JP

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.

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