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.
Notes
- You can adjust the sweetness of the sauce to your preference.
- Be careful when grilling the dango to prevent burning.
- Enjoy mitarashi dango warm or chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Grilling, Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 dango skewer
- Calories: 100
- Sugar: 5g
- Sodium: 150mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Mitarashi Dango, Japanese dessert, sweet rice dumplings, street food, dango skewers
