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  1. Mitarashi Dango

Mitarashi Dango

Recipe By peko1014
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Prep Time
Total Time

1 serving

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  • Dumpling - Put the flour and sugar into a bowl, then slowly add hot water and stir with chopsticks until water is absorbed. Knead dough with hands. (Add 1 or 2 Tbsp. flour if dough is too soft, or some water if too crumbly. Dough should be soft yet firm, like play dough.) Roll into 1-inch spheres and drop into a pot of boiling water for 2 - 3 minutes. Scoop them out when they float to the surface. Let them cool.
  • Sauce - Mix 3/8 cup of water, sugar, and soy sauce in a pan and put it on medium heat. Mix the 3/4 Tbsp. of water and potato/corn starch in a cup. When the sauce boils, add the starch mixture and mix quickly.
  • Drizzle sauce on dumplings and skewer (3 per stick or 1 per toothpick). Slightly grill the skewered dumplings and brush the sauce over them. And that's the gist of it. However, keep in mind that the recipe calls for glutinous rice flour -- not wheat flour of any kind, which would likely mutate the product. Glutinous rice flour can probably be found in the nearest Asian Market. :)


This is a recipe for Mitarashi Dango — a food of Japanese origin, consisting of small chewy spheres, skewered on bamboo sticks, and drizzled with sauce.

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