Mitarashi Dango

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Introduction

Mitarashi Dango is a delightful Japanese treat that combines the chewy, satisfying texture of rice dumplings with a rich, sweet-savory glaze. These skewered rice dumplings are grilled to perfection, giving them a slightly crispy exterior while maintaining a soft, chewy center. The signature Mitarashi sauce, made from soy sauce, sugar, and starch, is both savory and sweet, creating a perfect balance of flavors that coats the dango in a glossy, delicious glaze. The hint of saltiness from the soy sauce complements the sweetness, making every bite an irresistible experience.

Mitarashi Dango holds a special place in Japanese street food culture, and I first encountered it during a visit to a local festival. The aroma of the sauce sizzling as it caramelized on the grill and the sight of the dango being brushed with the glaze made it impossible to resist. The warm, slightly smoky flavor combined with the sweet and savory sauce is a truly unique experience that brings a sense of nostalgia. It’s a treat that’s both simple and complex, offering comfort and indulgence in every bite.

Mitarashi Dango is perfect for casual gatherings or as a delightful snack during festivals or picnics. The chewy dumplings and flavorful sauce make it satisfying on its own, but it’s even better when shared with friends or loved ones. Whether you’re enjoying it on a warm afternoon or during a chilly evening, Mitarashi Dango is the ultimate comfort snack that never fails to bring smiles. If you’re looking for a sweet and savory treat that is both delicious and fun to eat, Mitarashi Dango is a must-try!

Perfect for:

Japanese food lovers
Street food enthusiasts
Sweet and savory snack cravings
Cooking enthusiasts looking to try something new
Special occasions and festive meals

Why You’ll Love This Recipe

Here’s why Mitarashi Dango will quickly become a staple in your kitchen:

Traditional Japanese Flavors: The combination of chewy dango with a sweet soy sauce glaze reflects the balance of flavors that Japanese cuisine is known for.
Simple Ingredients: You only need a few basic ingredients to prepare this dish, making it accessible and easy to make.
Quick and Easy: Despite its traditional roots, making Mitarashi Dango is a simple process that can be completed in under an hour.
Customizable: You can adjust the glaze to suit your taste, making it as sweet or savory as you like.
Perfect for Sharing: Mitarashi Dango is typically served on skewers, making it easy to share with friends and family.

Preparation and Cooking Time

Total Time: 40 minutes
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4 servings (8 dango skewers)
Calories per serving: Approximately 200-250 calories
Key Nutrients: Carbs: 40g, Protein: 4g, Fat: 1g

Ingredients

Gather these ingredients to make your Mitarashi Dango:

For the Dango (Rice Dumplings):

1 cup glutinous rice flour (also called shiratamako)
2 tablespoons water (or more if needed)
1 tablespoon sugar (optional for a touch of sweetness)
A pinch of salt
Bamboo skewers (optional for serving)

For the Mitarashi Sauce (Soy Sauce Glaze):

2 tablespoons soy sauce
2 tablespoons mirin (sweet rice wine, but you can substitute with a mix of sugar and water if avoiding alcohol)
2 tablespoons sugar
2 tablespoons water
1 teaspoon cornstarch (for thickening)

Ingredient Highlights

Glutinous Rice Flour: This is the key ingredient that gives dango its chewy and sticky texture, making it the perfect base for the sweet glaze.
Soy Sauce: The salty, umami-rich base of the Mitarashi sauce balances the sweetness and provides depth to the flavor.
Mirin: A sweet rice wine that is essential to the authentic flavor of the glaze. If you’re avoiding alcohol, you can replace it with a mixture of water and sugar.
Sugar: Both the rice dumplings and the glaze benefit from a touch of sweetness that complements the savory elements.
Cornstarch: Used to thicken the sauce to a syrupy consistency that perfectly coats the dango.

Step-by-Step

Instructions

Here’s how to make Mitarashi Dango:

1. Prepare the Dango Dough:

Mix the Dough: In a mixing bowl, combine the glutinous rice flour with a pinch of salt and sugar (if using). Gradually add the water, stirring continuously until the dough becomes smooth and holds together. The dough should be soft but not too sticky.
Shape the Dango: Divide the dough into small portions, about 1 to 1.5 inches in diameter. Roll each portion into a ball. Then, gently flatten the balls into oval shapes or leave them round. The traditional dango shape is round but you can adjust to your preference.
Skewer the Dango: If you’re using bamboo skewers, thread 3 to 4 dango onto each skewer. Space them out evenly, leaving a small gap between each one.

2. Boil the Dango:

Boil the Dango: Bring a pot of water to a boil. Once the water is boiling, gently drop the dango balls into the water. Boil them for about 3-4 minutes until they float to the surface. Once they’ve risen, allow them to cook for another 2 minutes to ensure they’re fully cooked through.
Cool the Dango: Remove the dango from the boiling water and immediately transfer them to a bowl of ice water to cool down. This helps them firm up and retain their chewy texture. Once cooled, remove from the water and set aside.

3. Make the Mitarashi Sauce:

Combine Ingredients: In a small saucepan, combine soy sauce, mirin, sugar, and water. Stir to combine and bring to a simmer over medium heat.
Thicken the Sauce: In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring continuously. The sauce should begin to thicken after about 1-2 minutes. Once it reaches a syrupy consistency, remove it from the heat.

4. Grill the Dango:

Grill the Dango: Preheat your grill or grill pan over medium heat. Once hot, place the skewered dango on the grill. Grill for about 2-3 minutes on each side, or until they develop a light char. The dango should be slightly crispy on the outside while remaining chewy on the inside.
Coat with Sauce: Brush the grilled dango generously with the Mitarashi sauce. Allow the sauce to soak into the dango, giving them a glossy finish.

5. Serve and Enjoy:

Serve: Arrange the dango on a plate, drizzle with any remaining Mitarashi sauce, and serve immediately while they’re warm. For an extra touch, garnish with a sprinkle of sesame seeds or chopped green onions if desired.

How to Serve

Mitarashi Dango can be served in a variety of ways to enhance its presentation and flavor:

On Skewers: The most traditional way to serve Mitarashi Dango is on bamboo skewers. This makes it easy to hold and eat, and it’s perfect for street food-style serving.
With Tea: Pair your dango with a nice cup of green tea to balance the sweetness and richness of the glaze.
At Festivals: Mitarashi Dango is often served during festivals and special occasions in Japan. Serve it in a casual, family-style setting to make the experience feel festive.

Additional Tips

Follow these tips for the best Mitarashi Dango:

Perfect the Consistency: If the Mitarashi sauce is too thin, let it simmer longer. If it’s too thick, add a little extra water to thin it out.
Use Fresh Rice Flour: For the best chewy texture, make sure your glutinous rice flour is fresh. Older flour can result in a dango that’s too hard.
Grill Carefully: When grilling the dango, be careful not to burn them. Aim for a gentle char that adds flavor but doesn’t overpower the sweetness of the sauce.
Adjust Sweetness: If you prefer a sweeter glaze, add a bit more sugar. For a more savory flavor, reduce the sugar or even add a pinch of salt.

Recipe Variations

Here are some variations to customize your Mitarashi Dango:

Matcha Mitarashi Dango: Add matcha powder to the dango dough for a unique flavor and color.
Spicy Mitarashi Dango: Incorporate a small amount of chili flakes or a dash of hot sauce to the Mitarashi sauce for a spicy kick.
Coconut Mitarashi Dango: Roll the cooked dango in shredded coconut after grilling for a tropical twist.
Sesame Mitarashi Dango: Sprinkle sesame seeds on top of the glazed dango for extra texture and flavor.
Vegan Mitarashi Dango: Skip the mirin or use a vegan alternative to keep the recipe entirely plant-based.

Freezing and Storage

Freezing: If you make extra dango, you can freeze the raw dango dough before boiling. Shape the dough into balls, skewer them, and place them on a baking sheet to freeze. Once frozen, transfer the dango to a plastic bag or airtight container. When ready to cook, just boil them directly from the freezer.
Storage: Store any leftover Mitarashi Dango in an airtight container in the refrigerator for up to 2 days. Reheat the dango by grilling them lightly before serving for the best texture.

Special Equipment

Here are some tools that will make making Mitarashi Dango easier:

Small Saucepan: Ideal for making the Mitarashi sauce.
Bamboo Skewers: Optional, but they’re the traditional way to serve the dango.
Grill or Grill Pan: To achieve the signature charred finish on the dango.
Mixing Bowl: For mixing the dango dough.
Measuring Cups and Spoons: Ensures accurate ingredient measurements.

FAQ Section

Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the chewy texture of dango. Regular rice flour will not produce the same result.
Can I make the sauce ahead of time?
Yes, you can make the Mitarashi sauce in advance and store it in the refrigerator for up to 3 days. Reheat before using.
Is Mitarashi Dango gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce and confirm that the glutinous rice flour is certified gluten-free.
Can I grill the dango in a pan instead of an outdoor grill?
Yes, you can use a grill pan or even a regular skillet. Just make sure to heat it well before placing the skewers.
How do I keep the dango from sticking to the skewers?
Lightly oil the skewers before threading the dango onto them to prevent sticking.

Conclusion

Mitarashi Dango is a delightful Japanese treat that brings a perfect blend of sweet and savory flavors to your taste buds. The chewy, slightly sticky rice dumplings are complemented by a glossy, sweet soy sauce glaze that delivers a rich umami kick with each bite. What makes Mitarashi Dango so appealing is its simple yet deeply satisfying balance of flavors and textures, making it an ideal snack for any occasion.

Whether enjoyed at a traditional Japanese festival or as a comforting treat during your afternoon tea break, Mitarashi Dango’s versatility shines through. The combination of warm, soft dumplings and the sweet, salty glaze creates a harmony of flavors that is both familiar and new. With its easy preparation and ability to please every palate, Mitarashi Dango is sure to become a beloved addition to your dessert repertoire.

I can’t wait for you to experience this deliciously comforting dish! Feel free to get creative with the glaze and enjoy every chewy, sweet bite of Mitarashi Dango!

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