Mitarashi Dango

Grilled mochi balls brushed with a sweet and savory soy glaze, a popular Japanese street food snack.

Prep Time

15 minutes

Total Time

30 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.45/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Ingredients

Servings

1cupShiratamako Flour (Glutinous Rice Flour)(Can substitute with Mochiko flour, but shiratamako yields a smoother texture.)

£4.50

0.5cupTofu (Silken)(Provides moisture and improves the texture. Drain excess water.)

£0.80

2tablespoonsWater(Adjust as needed to form a soft dough.)

3tablespoonsSoy Sauce(Use a good quality soy sauce for the best flavor.)

£0.15

3tablespoonsSugar(Adjust to your desired sweetness.)

£0.05

2tablespoonsMirin (Sweet Rice Wine)(Adds sweetness and depth of flavor. Can substitute with sake + 1 tsp sugar.)

£0.30

1teaspoonPotato Starch or Cornstarch(For thickening the glaze.)

£0.02

1tablespoonWater (for glaze)(To dissolve the starch.)

Total Cost

£5.82

£1.45 per serving

Instructions

1.
**Prepare the Dango:** In a mixing bowl, combine the shiratamako flour and silken tofu. Mix well with your hands until a dough forms. Add water, a tablespoon at a time, if needed, until the dough is soft and pliable, but not sticky. It should be similar to the consistency of playdough.
2.
Roll the dough into a long rope and divide it into approximately 16-20 equal-sized pieces. Roll each piece into a smooth ball. Aim for around 1-inch in diameter.
3.
**Cook the Dango:** Bring a pot of water to a boil. Gently drop the dango balls into the boiling water. Once they float to the surface, let them cook for another 2-3 minutes to ensure they are cooked through.
4.
Remove the dango balls from the boiling water with a slotted spoon and immediately plunge them into an ice bath to stop the cooking process and prevent them from becoming too soft.
5.
Once cooled, drain the dango balls and pat them dry with a paper towel.
6.
**Prepare the Mitarashi Glaze:** In a small saucepan, combine the soy sauce, sugar, and mirin. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves.
7.
In a small bowl, whisk together the potato starch (or cornstarch) and 1 tablespoon of water until smooth. This is your starch slurry.
8.
Pour the starch slurry into the simmering soy sauce mixture, stirring constantly. Continue to simmer for 1-2 minutes, or until the glaze thickens to your desired consistency. Remove from heat.
9.
**Grill the Dango:** Preheat a grill pan over medium heat or prepare your outdoor grill. If using skewers, thread 3-5 dango balls onto each skewer.
10.
Grill the dango balls (or skewers) for about 2-3 minutes per side, or until they are lightly browned and slightly charred. If using a grill pan, ensure good contact for nice grill marks.
11.
**Glaze and Serve:** While the dango are still hot from the grill, brush them generously with the mitarashi glaze. Repeat the grilling and glazing process 2-3 times for a rich, flavorful coating.
12.
Serve the mitarashi dango immediately while they are warm and the glaze is still glistening.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (75g)

475 kcal / 1987 kJ

Carbs

95g

37% of RDA

Fat

4% of RDA

Protein

11g

22% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

38 g

42% of RDA

Sodium

1750 mg

76% of RDA

Saturated Fat

1 g

5% of RDA

Chef's Tips

Don't overcrowd the pot when boiling the dango. Cook them in batches if necessary.

The consistency of the dough is crucial. Adjust the water or tofu as needed to achieve a soft, pliable texture.

For a smoother glaze, strain the mixture through a fine-mesh sieve after cooking.

If you don't have a grill, you can pan-fry the dango in a lightly oiled skillet until golden brown before glazing.

Cooking Equipment

Mixing Bowl

Saucepan

Grill Pan or Skewers

Pastry Brush

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...