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Mitarashi Dango - traditional Japanese sweet

Mitarashi dango recipe - traditional Japanese dessert

Dango (Jap. 団子 Dumpling) are rice flour dumplings or balls that are skewered and considered a traditional Japanese sweet. These delicate balls can have various flavors and are primarily served for the Japanese tea ceremony or with green tea. The most popular variety, Mitarashi Dango, is coated with a sweet Mitarashi sauce after boiling. This thickened sweet soy sauce gives the rice dumplings their delicious and unmistakable taste.

The diversity of the Dango dessert

While An-Dango are coated with azuki bean paste and are very popular among adults, Botchan Dango are a favorite among children. This specialty is not just a treat for the taste buds; it's also visually appealing as the rice flour balls are dyed in three different colors and skewered in sets of three. One Dango is colored with Anko, one with egg yolk, and one with Matcha. Often, food coloring is also used to give the skewers their traditional red, white, and green colors. Exotic variations like Dango Goma with salty sesame seeds, Dango Nori with dried and seasoned nori, or Dango Kinako with roasted soybean flour are just a few examples of how adventurous the Japanese can be with their dessert variations.

Mitarashi dango recipe - dessert for 6 portions

No. of persons6 portionsNo. of persons
Total Timeca. 40 minutesTotal Time
Level of difficultyeasyLevel of difficulty
Calories200kcal per portionCalories
List of ingredients
30g Shiratamako (Japanese glutinous rice flour)
90g Joshinko (Japanese rice flour)
1 tablespoon sugar
90-100ml warm water
4 tablespoons water
3 tablespoons sugar
1 tablespoon soy sauce
2 tablespoons katakuriko (starch)
Kochende Miss Oryoki
Step 1

Put the shiratamako and joshinko flour together with the sugar in a bowl. Then gradually add the warm water and mix everything together in the typical Japanese way using chopsticks. You will need approx. 90-100 ml of water to achieve a firm and still slightly moist consistency. Now knead the dough with your hands until the consistency feels like an earlobe ;-)

Step 2

Now shape the dough into a long stick and divide it into small pieces - depending on how big you want the dango to be. Normally, a dumpling has a diameter of approx. 2 cm. Now shape the dough pieces into beautiful balls in the palms of your hands.

Step 3

Bring enough water to the boil in a medium-sized pan. Then reduce the heat and add all the dango to the water. As soon as they are cooked, they will float to the surface on their own. This takes about 5 minutes. Leave the balls in the hot water for 1-2 minutes before removing them with a slotted spoon.

Step 4

To cool the dango, it is best to place them in a bowl of cold water and rinse them. As soon as the balls have cooled down a little, you can skewer them 3 at a time on a wooden skewer.

Step 5

In the meantime, you can prepare the mitarashi sauce by bringing the water, sugar and soy sauce to the boil in a small pan over a medium heat and stirring. To thicken the sauce, mix the starch with a few tablespoons of water before adding it to the pan. Now turn off the heat and prepare to serve.

Step 6

Heat a pan, preferably without oil (use a little vegetable oil if necessary) and place the skewers in it. Brown the skewers lightly on all sides for approx. 5-10 minutes. Once the desired degree of browning has been reached, the skewers can be placed on a serving plate and coated with mitarashi sauce.

Step 7

The Mitarashi Dango is best eaten immediately! Enjoy your meal!

Step 8

Tip: The rice flour balls can easily be kept at room temperature for up to two days. Although they will harden in the fridge, they can be reheated in the microwave within 10 seconds at a later time.

Fine Japanese desserts read in the magazine »
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