Mitarashi Dango: Sweet and Savory Mochi Dumplings

 mitarashi-dango-1

Whenever I visited Japan growing up and saw mitarashi dango (みたらし団子) being sold on the streets, I had to have them. I loved the chewiness of the dango (unfilled mochi dumplings), the char from the grill and the sweet and savory mitarashi sauce drizzled all over. Little did I know how easy it is to recreate this dish at home. Mochi has been on the rise over the last few years and if you are a mochi lover, you'll love this snack/dessert.

mitarashi-dango-glutinous-rice-flour

Most recipes will require flours only found in Japanese grocery stores or some silken tofu. Since Japanese grocery stores are not always accessible, I wanted to find a substitution that could be found in almost every Asian grocery store and was cost effective. My favorite solution is the glutinous rice flour that's usually sold for $0.99 a bag. It's a Thai brand that I've seen in every Chinese grocery store I've visited.

mitarashi-dango-dry-ingredients

First, mix your dry ingredients together.

mitarashi-dango-dough

Slowly mix in about 3/4 of the water into the dry ingredients. For the last 1/4, add 1 tbsp at a time as you knead to achieve a dough that comes together just enough. The dough should not be loose and should feel like your ear lobe.

mitarashi-dango-dough-balls

Next, roll the dough into small balls. The size is really up to you but I usually do a little less than an inch in diameter. If you have children, this would be a great thing to do together.

mitarashi-dango-dough-balls-in-ice-bath

Boil the balls of dough in a medium size pot until they're floating. Once they rise to the top, boil for an additional 2 minutes. Using a slotted spoon, remove the dango and place them in a bowl filled with water and ice to immediately cool down and stop the cooking process.

mitarashi-dango-skewered

Skewer the dango and let them dry on a sheet rack. I did about 4 dangos to a skewer but use your judgment depending on the size of your dango and skewers (7" skewers used here).

mitarashi-dango-searing
Once the dango skewers are all dry, grill directly over open flame or in a smoking hot frying pan. If you're using open flame like I did, I suggest soaking the skewers for 30 minutes beforehand and being very careful.

Heat up the sauce ingredients in a small pot while continuously whisking until the sauce thickens. Brush the sauce over the dango skewers and serve immediately.

mitarashi-dango-2

Mitarashi Dango: Sweet and Savory Mochi Dumplings
 
Prep time: 
Cook time: 
Total time: 
Serves: 8 skewers
Ingredients
  • Dango
  • 200g glutinous rice flour
  • 1 tsp sugar
  • 180ml water
  • Mitarashi Sauce
  • 100ml water
  • 2 tbsp sugar
  • 1.5 tbsp soy sauce
  • 2 tsp potato starch
Instructions
  1. Mix the glutinous rice flour and sugar
  2. Slowly mix in about 3/4 of the water into the dry ingredients. For the last 1/4, add 1 tbsp at a time as you knead to achieve a dough that comes together but not loose (should feel like your ear lobe)
  3. Roll up the dough into small balls (about 1 inch in diameter or smaller)
  4. Boil the balls of dough in a medium size pot until they're floating. Boil for an additional 2 minutes
  5. Using a slotted spoon, remove the dango and place them in a bowl filled with water and ice to immediately cool down
  6. Skewer the dango and let them dry on a sheet rack
  7. Once dry, grill the dango directly over open flame or in a smoking hot frying pan
  8. Heat up the sauce ingredients in a small pot while continuously whisking until the sauce thickens
  9. Brush the sauce over the dango skewers and serve
 


Comments

Popular posts from this blog

Quicker and Easier Shokupan

Shokupan

Mochi Cake