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:
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).
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.
Skewer Dango:
- Skewer 3-4 dango balls onto each bamboo skewer.
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.
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.
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!
