Name: Mitarashi Dango Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 110 g glutinous rice flour; 140 g silken tofu; 1 tbsp white sugar; 1.5 tbsp white sugar; 1 tbsp soy sauce; 60 ml water; 5 g potato starch

Jump to Recipe

If you’ve ever wandered the bustling streets of Japan during festival season, chances are you’ve spotted skewers of shiny, sweet-and-savory rice dumplings just begging to be tasted. That’s Mitarashi Dango: a classic Japanese treat of chewy mochi balls glazed in a glossy soy-sugar sauce, offering that irresistible mix of pillowy texture and umami-rich flavor. Whether you’re reliving childhood memories or discovering these beauties for the first time, making Mitarashi Dango at home is a hands-on, joyful experience that transforms a handful of simple ingredients into something truly magical.

Ingredients You’ll Need

You don’t need a packed pantry to whip up Mitarashi Dango, but each ingredient here plays a key role. The combination creates a mesmerizing blend of softness, sweetness, and savory depth, with the tofu lending a delicate richness to every bite.

Glutinous rice flour (110g): This is the secret to that signature dango chew—don’t substitute with standard rice flour!
Silken tofu (140g, organic preferred): Blending tofu with rice flour gives dango their meltingly soft, slightly creamy bite.
White sugar (1 tbsp for dango, 1.5 tbsp for sauce): A touch of sweetness in both the dumplings and sauce ties everything together.
Soy sauce (1 tbsp): Classic Japanese soy sauce provides the delicious salty, savory counterpoint in the mitarashi glaze.
Water (60ml): Used for the sauce and to adjust texture—essential for both cooking and thinning the glaze.
Potato starch (5g): Thickens the sauce to a tempting, glossy finish that clings beautifully to each skewer.

How to Make Mitarashi Dango

Step 1: Prepare the Dango Dough

Start by combining the glutinous rice flour, silken tofu, and a spoonful of sugar in a mixing bowl. I love using chopsticks at first to bring everything together before diving in by hand. As you knead for a good five minutes, the mixture transforms into a smooth, cohesive dough—springy yet moist, and ready to be shaped.

Step 2: Shape and Portion the Dumplings

Once you’ve got a lovely dough, divide it into equal portions (about 12g each works perfectly for bite-sized dango). Roll each piece between your palms to form perfectly round, smooth balls. If you’re after dango with that showstopping, uniform look, keep your hands flat while rolling and remember—the more you handle them, the silkier they get.

Step 3: Boil, Chill, and Skewer

Before boiling, soak your bamboo skewers in water to prevent burning later on. Boil a large pot of water and prepare a waiting bowl of cold water nearby. Drop your dango balls gently into the boiling water; they’re ready when they float to the top after 2-3 minutes. Fish them out and plunge them straight into the cold water to halt cooking and set their texture, then thread the chilled dango onto the soaked skewers.

Step 4: Pan-Grill for Extra Flavor

Now comes the fun part! Heat a little oil in a nonstick pan over medium-high heat. Grill the skewered dango on two sides until they develop golden, toasty patches. This step gives Mitarashi Dango a subtle smokiness and extra depth—worth every sizzle and mildly charred spot.

Step 5: Make the Mitarashi Sauce

While your dango are cooling slightly, whip up the iconic mitarashi glaze. In a small saucepan, combine soy sauce and sugar over medium heat. Once the sugar dissolves, whisk in the water and potato starch. Stir steadily as the mixture thickens into a luscious, shiny sauce—this will only take a few minutes. When it reaches that perfect syrupy consistency, it’s ready to pour.

Step 6: Glaze and Devour

Spoon the warm mitarashi sauce generously over your skewered dango, letting it puddle and coat every dumpling. The luscious glaze will cling, setting to a glossy layer that invites you to dive right in. Enjoy your homemade Mitarashi Dango while they’re still slightly warm, or let them cool for a classic street-food experience.

How to Serve Mitarashi Dango

Garnishes

Mitarashi Dango already shine with that sticky-savory glaze, but adding a few toasted sesame seeds or a light scattering of crushed roasted peanuts brings welcome crunch and a hint of nutty flavor. Sometimes I like to toss on a sparse sprinkle of matcha powder for color and an earthy pop.

Side Dishes

This sweet-and-savory snack pairs beautifully with a cup of green tea, which helps balance out the intense flavors. If you’re making a treat platter, pair Mitarashi Dango with seasonal fruit, a handful of fresh strawberries, or a crisp Japanese cucumber salad for contrast.

Creative Ways to Present

For parties or special occasions, try serving the dango on mini skewer sticks or even toothpicks for more of a tapas-style vibe. Placing the finished skewers atop small sheets of decorative parchment on a platter instantly gives a festival feel. For family weekends, let everyone glaze their own dango at the table!

Make Ahead and Storage

Storing Leftovers

If you have extra Mitarashi Dango, store them in an airtight container in the refrigerator for up to two days. While the texture is prettiest when freshly made, refrigerated dango still taste wonderful and are perfect for next-day snacking.

Freezing

You can freeze cooked, unglazed dango balls for up to one month—just lay them out on a tray to freeze individually, then transfer to a zip-top bag. Thaw in the fridge before reheating and glazing for a speedy Mitarashi Dango fix.

Reheating

To revive leftover dango, microwave them in short 15-second bursts with a damp paper towel over the top, or gently steam them until soft again. Reapply warm mitarashi sauce just before serving for that fresh-outta-the-pan magic.

FAQs

What makes Mitarashi Dango different from other dango?

The key is the glossy, soy-based mitarashi glaze, which sets this version apart from others that might use red bean paste or kinako. The unique blend of sweet and savory flavors is what defines Mitarashi Dango and keeps people coming back for more!

Can I use firm tofu instead of silken?

For the best mochi texture, silken tofu is ideal since it’s smoother and keeps the dango tender. Firm tofu will make the dumplings a bit denser and less pillowy, so try to stick with silken if you can find it.

How do I know when the dango are cooked through?

You’ll know they’re ready once they float to the surface of boiling water—usually within 2-3 minutes. Chilling them in cold water immediately after boiling helps set the texture and makes them easy to handle for skewering.

Can I double the recipe for a crowd?

Absolutely! Mitarashi Dango is fantastic for groups and doubles easily. Just be mindful when boiling and grilling not to overcrowd the pan—give each dumpling a tiny bit of space to cook evenly.

Is it okay to serve Mitarashi Dango cold?

Definitely. While they’re especially delightful when the mochi are still warm and soft with that sticky glaze, Mitarashi Dango are also delicious served cool or at room temperature for a traditional street-food vibe.

Final Thoughts

Bringing Mitarashi Dango into your own kitchen is so much fun, and the results are just as impressive as anything you’d find at a Japanese sweets shop. The simple ritual of rolling, skewering, grilling, and glazing these little bites makes every step feel special. Give this recipe a try—you’ll quickly see why Mitarashi Dango is a beloved treat for so many, and you might just make it a tradition in your own home, too.

Mitarashi Dango Recipe

★★★★★

5.3 from 30 reviews

Author: lina
Total Time: 30 minutes
Yield: Makes about 12 dango skewers 1x
Diet: Vegetarian

Print Recipe

Description

Mitarashi Dango is a traditional Japanese sweet treat consisting of chewy rice dumplings skewered on sticks and drizzled with a sweet soy glaze. These delicious dumplings are a popular street food in Japan and are enjoyed as a snack or dessert.

Ingredients

Scale

Dango Mochi:

110 g glutinous rice flour
140 g silken tofu
1 tbsp white sugar

Sauce Mitarashi:

1.5 tbsp white sugar
1 tbsp soy sauce
60 ml water
5 g potato starch

Instructions

Prepare the Dango Mochi: In a bowl, mix glutinous rice flour, silken tofu, and white sugar with chopsticks. Knead the mixture with your hands until smooth. Divide into equal portions and roll into balls.
Cook the Dango: Boil the balls in water until they float to the surface. Transfer to cold water and skewer the balls.
Grill the Dango: Grill the skewered dango in a pan with oil until lightly browned.
Make the Mitarashi Sauce: In a saucepan, heat soy sauce and white sugar. Add water and potato starch, stirring until thickened. Pour the sauce over the dango.