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Mitarashi Dango

soy glazed grilled mitarashi dango

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These mitarashi dango are made from soft and chewy mochi balls, grilled for a smokey flavor and brushed in a sweet and salty soy glaze.

Ingredients

Units Scale

Dango

  • 100g Shiratamako
  • 150g Silken tofu

Sweet Soy Sauce Glaze

  • 1 tbsp Soy sauce
  • 1 tbsp Mirin
  • 2 tbsp Granulated sugar
  • 60ml Water (1/4 cup)
  • 1 tbsp Potato starch or corn starch

Instructions

Dango

  1. Combine the tofu and shiratamako in a large bowl and knead with your hands until it forms a smooth dough
  2. Divide the dough in half and roll it into 2 logs
  3. Cut each log into 12 equal pieces
  4. Roll each piece into a ball
  5. Bring a large pot of water to the boil
  6. Prepare a large bowl of iced water
  7. Add the dango to the boiling water and cook for about 3 minutes, or until they float to the surface of the water
  8. Remove the dango from the pot with a slotted spoon, drain and place it directly in the bowl of iced water

Sweet Soy Glaze

  1. Combine the ingredients in a small saucepan and whisk until smooth
  2. Heat the saucepan over medium-low heat and cook, whisking constantly, until the mixture has thickened
  3. Remove from the heat and cool slightly

Assembly

  1. Prepare 8 wooden skewers
  2. Skewer three dango balls onto each skewer
  3. Optional: Grill the dango until lightly charred
  4. Brush the dango in the mitarashi sauce and enjoy!
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