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!

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