Recipe Mitarashi Dango

Mitarashi Dango is a traditional Japanese sweet treat consisting of chewy rice dumplings skewered onto sticks and coated with a sweet soy sauce glaze. Here’s how you can make this delightful dessert at home:

Ingredients:

• For Dango:

  • 1 cup mochiko (sweet rice flour)
  • 1/4 cup granulated sugar
  • 1/2 cup water
  • Bamboo skewers (for skewering dango)

• For Mitarashi Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons granulated sugar
  • 1/2 cup water
  • 1 teaspoon potato starch (or cornstarch)

Instructions:

1. Prepare Dango:

   • In a bowl, mix mochiko and sugar.
   • Gradually add water, stirring until a smooth dough forms.
   • Divide the dough into small balls (about 1 inch in diameter).

2. Cook Dango:

   • Bring a pot of water to a boil.
   • Drop the dango balls into the boiling water.
   • Cook until they float to the surface, then simmer for 1-2 minutes more.
   • Remove dango with a slotted spoon and let them cool slightly.

3. Skewer Dango:

   • Skewer 3-4 dango balls onto each bamboo skewer.

4. Make Mitarashi Sauce:

   • In a small saucepan, combine soy sauce, mirin, sugar, and water.
   • Bring to a boil over medium heat, stirring until sugar dissolves.

5. Thicken Sauce:

   • In a small bowl, mix potato starch with a tablespoon of water to make a slurry.
   • Add the slurry to the saucepan, stirring constantly until the sauce thickens.

6. Coat Dango:

   • Brush or drizzle the mitarashi sauce over the skewered dango, coating them evenly.

Presentation:

Arrange the skewered Mitarashi Dango on a serving plate, and optionally garnish with kinako (roasted soybean flour) or sesame seeds for added flavor and texture.

Tips:

• Consistency of Dango Dough: Adjust the amount of water as needed to achieve a smooth, pliable dough.
• Cooking Dango: Be careful not to overcook the dango; they should be chewy but not tough.
• Sauce Thickness: Adjust the amount of starch slurry for your preferred thickness of the mitarashi sauce.

Variations:

• Three-color Dango: Use food coloring to create different colored dango balls (pink, white, and green).
• Kinako Dango: Instead of mitarashi sauce, coat dango with kinako powder mixed with sugar.

Nutritional Information:

• Calories: Approximately 120 calories per skewer (varies based on size and ingredients).

Conclusion:

Mitarashi Dango offers a delightful combination of chewy dango balls with a sweet and savory soy glaze, making it a beloved Japanese dessert enjoyed year-round. Whether you stick to the classic recipe or explore variations, mastering this treat brings a taste of Japanese tradition to your kitchen. Enjoy making and sharing Mitarashi Dango with friends and family as a memorable culinary experience!