Japanese rice dumplings "Mitarashi dango"
It is a Japanese sweet is loved by a wide range of generation in Japan. The chewy texture, the lightly toasted aroma, and the sweet soy sauce glaze are an exquisite combination.
Prep Time20 minutes mins
Cook Time15 minutes mins
Rice dumpling cooling time10 minutes mins
Total Time45 minutes mins
Course: Japanese sweet, Snack
Cuisine: Japanese
Keyword: Dango, dumpling, Glutinous rice flour, Japanese rice dumplings, Mitarashi, Rice flour
Servings: 6 skeweres
Author: okawarishitene staff
- 90 gram Glutinous rice flour
- 60 gram Rice flour
- 15 gram Fine granulated sugar
- 120 gram Water (80% of flour) for dumplings
- 2 tablespoon Japanese soy sauce
- 2 tablespoon Mirin
- 2 tablespoon Cornstarch or potato starch
- 4 tablespoon Granulated sugar
- 100 ml Water for glaze
Put glutinous rice flour, rice flour, and sugar in a bowl and mix well.
Add about 90% of the water and mix. When the whole thing comes together to some extent, knead it with your hands to make a smooth ball. (If the dough is too wet, add a bit more rice flour. If it's too dry and crumbly, addanother teaspoon of water.)
Divide the dough into 24 pieces and roll them into balls by hand.
Boil plenty of water in a pot and boil the rice dumplings. After they float to the surface, boil them for 3 to 4 minutes until cooked through. Place the rice dumplings in cold water, and when they are cold, drain them in a colander.
Thread 4 rice dumplings onto each skewer.
Make sweet soy sauce glaze. Add soy sauce, mirin, sugar, cornstarch and water to the saucepan and mix with a spatula. When the cornstarch is dissolved, heat over medium heat while constantly stirring. Once thickened, reduce heat to low and heat for 2 minutes, then remove from heat.
Heat a frying pan and line up the rice dumpling skewers to brown both sides. Or brown with a kitchen torch. Arrange the rice dumplings on a plate and pour over the sauce.
The browning step can be omitted. It's delicious enough just by boiling the dumplings and pouring sweet soy sauce over them.
The recipe uses 40% rice flour and 60% glutinous rice flour, but feel free to make it several times and find the ratio you like best.