Mitarashi Dango are traditional Japanese rice dumplings smothered in an irresistible sweet soy glaze. The dumplings are skewered on a bamboo stick and enjoyed all-year round. Make this tasty street snack right in your kitchen!
Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. Typically, three to five dumplings (traditionally five) are on a skewer and covered with a sweet soy sauce glaze.
It is fairly easy to make these dango at home. These chewy dumplings are mildly sweet and get a hint of char from grilling. When we brush the glaze over the dumplings, each bite is gooey, savory, and satisfying without being overly sweet. You’ll love the contrasting textures and flavors. They make a fun, delicious snack with a hot cup of green tea.
Also, check out my Hanami Dango and Shiratama Dango recipes!
Table of Contents
Origin of Mitarashi Dango
Mitarashi dango originated from the Kamo Mitarashi Tea House in Kyoto. The dango was thought to be made as an offering for the gods, and the name was given after the bubbles of the mitarashi (御手洗), a font of purifying water placed at the entrance of a famous shrine in the city. Street vendors in Kyoto started selling dango as a snack, which quickly gained popularity among many visitors.
Today you can find mitarashi dango being sold at supermarkets, convenience stores, and specialty sweet shops all over Japan.
Ingredients for Mitarashi Dango
To make an authentic dango, you will need the following ingredients.
- A combination of joshinko and shiratamako (or dangoko instead) – I’ll discuss further on this topic below.
- Boiling water
- The delicious sweet and savory glaze – soy sauce, sugar, mirin, potato starch (cornstarch)
How to Make Mitarashi Dango
The recipe card below guides you through with detailed instructions and step-by-step pictures, but here’s a quick summary.
Jump to Recipe- To make the dough: Combine the joshinko and shiratamako (or dangoko) with (hot) water. Knead the dough until combined. The dough should have a texture of our “earlobe” (yes, it’s a strange expression, but it’s commonly used when making wagashi, Japanese sweets). Divide the dough and form into round dango balls.
- To cook the dango: Cook the dango balls in boiling water. Transfer to iced water and skewer 3 balls into each bamboo stick.
- Give a nice char: Use a kitchen torch or a frying pan to give dango a nice char. You can skip this process, but I think dumplings with a grilled mark look more delicious.
- To make the glaze: Combine the ingredients in a saucepan and cook the sauce until thickened.
- To serve: Drizzle the glaze on top of the dango. Serve immediately.
Learn about Japanese Glutinous Rice Flour and Rice Flour
To achieve the perfect texture for the dumplings, you need to use the following types of rice flour:
- Johshinko (上新粉) – a flour made from Japanese short-grain rice (uruchimai うるち米).
- Shiratamako (白玉粉) – a flour made from Japanese short-grain glutinous rice (mochigome もち米).
I recommend an equal proportion: 50–50 ratio for both flours. The combination will give you the bouncy, chewy but not too sticky texture. If you like the chewy mochi-like texture, you can decrease joshinko to 40% and increase shiratamako to 60%.
But be careful not to increase the amount of shiratamako too much, as the dango will get too soft and the texture becomes more like shiratama dango. The mitarashi dango needs to be firmer than the shiratama dango.
When you go to a Japanese grocery store, you may find the third type of flour called dangoko (団子粉), a combination of rice flour and glutinous rice flour (the ratio is up to the manufacturer).
If you have trouble finding joshinko and shiratamako, dangoko might be your best option. The texture of dumplings made with dangoko is firmer and chewier.
Where to buy johshinko and shiratamako?
You can find these flours at your local Japanese grocery store or on Amazon. Some online Asian grocers may carry them.
Can I use mochiko in place of shiratamako and joshinko?
Although mochiko is similar to shiratamako, it’s produced differently. Mochiko yields a very soft and tender texture, which is unsuitable for dango. However, a reader has shared her experience of achieving good results by adding a spoonful of cornstarch to mochiko.
How about Thai glutinous rice flour?
Thai glutinous rice flour is not at all the same as Japanese glutinous rice flour. It will not turn out right at all. To make the dango, you’ll need the flours I listed above.
FAQs
Q: Is it possible to make the dango a few hours ahead?
Sure you can. However, If you like to keep the texture softer and tender for a longer time, you can add sugar to the flour at the start. The recommended amount of sugar is 20% of the flour’s weight which is 40 grams.
If you plan on making the sauce ahead of time, remove it from the heat before the consistency gets too thick because the moisture will evaporate and thicken the sauce as it cools.
Q: If I make too much, can I store the leftover sweet soy sauce?
Yes. You may store it in the refrigerator for 2~3 days or freeze it. Reheat it in the microwave or heat it up in a pot to enjoy it again.
More Traditional Japanese Desserts & Sweets To Enjoy
- Hanami Dango
- Green Tea Mochi
- How to Make Mochi with a Stand Mixer
- Strawberry Mochi (Ichigo Daifuku)
- Tsukimi Dango
- Homemade Sweet Red Bean Paste(Anko)
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Mitarashi Dango
Ingredients
For the Dumplings Using Joshinko and Shiratamako
- ⅔ cup joshinko (Japanese rice flour) (上新粉; made with short-grain rice; see Notes for details; sold at Amazon)
- ¾ cup shiratamako (glutinous rice flour/sweet rice flour) (白玉粉; made with short-grain glutinous rice; see Notes for details; sold at Amazon; or substitute mochiko)
- ⅔ cup boiling water (joshinko requires hot water)
For the Dumplings Using Dangoko
- 7 oz dangoko (Japanese rice dumpling flour) (団子粉; found at Japanese grocery stores)
- ⅔ cup water
For the Sweet Soy Glaze
- 4 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp soy sauce
- ⅔ cup water (⅔ cup minus 2 tsp, to be precise)
- 2 Tbsp potato starch or cornstarch
Instructions
- Gather the ingredients for the dumplings. Joshinko (上新粉) is flour made with Japanese short-grain rice and shiratamako (白玉粉) is flour made with short-grain glutinous rice; they are different from other Asian varieties. For more details, see Notes at the end of the recipe card. Joshinko and shiratamako are pictured on the left and dangoko (団子粉) is pictured on the right. Whichever you decide to use, the instructions below are the same.
- Gather the ingredients for the sweet soy glaze. Soak the bamboo skewers in water. You can start boiling a large pot of water on low heat (see Step 8).
To Make the Rice Dumplings
- Combine ⅔ cup joshinko (Japanese rice flour) and ¾ cup shiratamako (glutinous rice flour/sweet rice flour) in a bowl. (If you‘re making the dumplings using dangoko, add 7 oz dangoko (Japanese rice dumpling flour) instead to a bowl.) Using chopsticks, mix it all together until well blended.
- Stir in some of the ⅔ cup boiling water, a little bit at a time, while mixing with chopsticks. (Or, stir in some of the ⅔ cup water (cold) for the dangoko, a little bit at a time.) Please note: You can always add more water so go with a small addition. The dough should be on the dry side.
- When the flours start to stick together and eventually form clumps, stop adding water. Using your hands, combine the dough into one ball.
- Knead until the dough becomes smooth. The texture is like squeezing an “earlobe“ (that’s how we describe the tenderness of this type of mochi in Japanese).
- Form the dough into a ball. Divide the dough into 8 equal pieces.
- Then divide each piece into 2 smaller pieces. You will have 16 equal-sized pieces of dough. I always like to weigh mine. Each ball should be 20 grams. You may have some extra dough, but that’s okay.
- Shape each of the dough pieces into a smooth, round ball. If the dough is cracking or has some wrinkles, dip the tip of your finger in water and apply a small amount of water to the cracked area to smooth it out. You now have 16 equal-sized dumplings.
- Just before cooking the dumplings, prepare a bowl of iced water. Once the water in the pot is boiling, gently drop each dumpling into the pot with a smooth, continuous arm motion to avoid splashing. Cook them all at once. Stir the balls occasionally so they keep their round shape and don‘t stick to the bottom of the pot.
- The dumplings will stay near the bottom of the pot at first, but they will float once cooked. When they rise to the top, boil them for an additional 1–2 minutes.
- Transfer the dumplings to the bowl of iced water.
- Once the dumplings have cooled, drain them well and transfer them to a tray. Tip: Wet the tray so the dumplings don‘t stick.
- Skewer three pieces onto a bamboo skewer. Continue with the rest of the dumplings and set aside.
To Make the Sweet Soy Glaze
- In a cold saucepan, add 4 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp soy sauce, ⅔ cup water, and 2 Tbsp potato starch or cornstarch. Do not turn on the heat yet.
- Mix all the ingredients together well until smooth. The potato starch/cornstarch will become lumpy if you heat the sauce without stirring beforehand. Now, turn on the heat and continue to whisk.
- Keep whisking continuously, as the mixture can thicken suddenly.
- When the sauce thickens, remove the saucepan from the heat and transfer the sauce to a container or bowl. If you are making it ahead of time, remove the sauce from the heat before the consistency gets too thick. The moisture will continue to evaporate as it cools and thicken the sauce.
To Serve
- Optional: Sear and enhance the flavor with a kitchen butane torch. You can also grill them over direct heat (if you are going to place them on a wire rack, grease it first, as the dumplings tend to stick). You can use a broiler to char the dumplings or use a nonstick frying pan to pan-fry the surface of the dango.
- Pour the sweet soy glaze on top of the Mitarashi Dango and serve immediately.
To Store
- Option 1: After you form the dough into round dumplings, you can store the uncooked dumplings in a single layer in an airtight container and freeze up to a month. When ready to use, boil the frozen dango without defrosting first.
- Option 2: After boiling and cooling the dumplings, pat them dry and pack them so they don‘t touch each other into an airtight container. Freeze up to a month. When ready to use, microwave or boil them until warm.
We just purchased frozen Mitatashi Dango at a small Japanese grocery store last week and they were delicious! Thank you for sharing; we’re hoping to try to make them on our own soon:)
Hope you enjoy the homemade version! The texture of dango is the best when it’s freshly made! 🙂
Hello, I was just wondering if I could substitute the rice flours for anything? There isn’t an Asian market near where I live and as I am only 12, I cannot drive. They don’t sell it at Asda or Tesco’s either and I really wish to try Dango. Is there anything I can use as a replacement?
Hi Kayleigh! Do you think you can find Mochiko? Shiratama dango and mochiko are close enough. Can you find Sweet Rice Flour (or it’s called Glutinous Rice Flour) in Asian store? I’ve never used rice flour and not sure if it’s bouncy mochi-like texture if you use rice flour. Please note that using different ingredients will change the flavor and texture of the dango…
I don’t think so. I’ve looked but no where local will sell it. Is there an everday flour I can replace it with instead, like self raising flour or bread flour? Because I cannot get a hold of the Mochiko anywhere.
Thank you very much
Hi Keyleigh! Are you based in UK (from Tesco and Asda)? If so, you can buy shiratamako here online:
http://www.japancentre.com/items/kimura-shokuhin-usagi-white-rice-flour-usagi-shiratama-ko
http://www.japancentre.com/items/maehara-seifun-gishi-sweet-rice-flour-shiratama-ko
Mochi is made from sweet rice (aka glutinous rice) and you can’t use other flour to get that mochi texture.
Hope you can buy this online. 🙂
I managed to obtain Gluten free Rice flour and attempted to make the Dango. However, something went very wrong and I’m attempting them tomorrow. I used Double the amount of Rice flour and Used Caster Sugar as you did not specify that type. They were rubbery and horrible. In the Beginning, I also mixed the flour and water instead of kneading. Did any of this effect my Dango? And should I use Demerara instead of Caster Sugar? Oh, and the reason I did not buy the Items from the link above was due to the fact I Bought the Rice flour the day I received the Email and it is Out Of Stock. Thank you,
Kayleigh
Hi Kayleigh! Rice flour and sweet rice flour is different thing, and you can’t make mochi with rice flour.
http://www.thekitchn.com/whats-the-difference-rice-flou-137190
As I mentioned before, you can’t use other flour to get “mochi” texture. So please use sweet rice flour (or sometimes called glutinous rice flour). If you buy Japanese kind, it uses Japanese short grain rice, instead of Chinese long grain rice, so it’s closer to the right Japanese mochi texture.
Hope this helps. Good luck!
Hello Nami, in Brazil we do not find easily shiratamako (occasionally in imported stores). Then replaces it with sweet fermented cassava (a traditional product used to make tapioca – a kind of “pancake / crepe” quite common in the country). Certainly the taste must have changed from the original, but managed to keep a good cross-cultural aspect.
greetings
Hi Fino! I’m glad you could make this dish with substitute! Thank you so much for trying this recipe! Love the cross-cultural aspect too! 🙂
Is it necessary to grill dongo?
Hi Mmichelle! Nope, you can skip this extra step. I like a little charred dango for flavor, so I did include that step. 🙂
Delicious! My little sister and I just made a bunch- our first time, too! We omitted mirin and shiratamako (we only had regular blended rice flour) and just added extra rice flour and sugar. They turned out really great! I’ll be sure to make these more often! Thanks!
Hi Rebecca! So glad you enjoyed this dish! Thank you so much for your feedback. 🙂
Is it necessary to grill the Dango or is it edible after boiling?
Hi Rei! Nope, not necessary at all. I like the little burnt/charred taste to it as that’s how it’s sold at the dango stand. 🙂 You can eat it after cooked (in boiling water). 🙂
I see, thank you! I recently have an urge to eat dango and I’m just desperate for it >v<
Hope you enjoy! 🙂
Hi Nami! I finally got to make the dangos, but they came out with a floury taste(I didn’t grill it, I just boiled it). Any idea why?
And also there are like little bits of… flour(?), it’s like a crispy thing. Is that supposed to be there?
Hi Rei! Did you use Shiratamako and Joshinko? The combination is the BEST, but you can make dango with Shiratamko only… however I’ve tried with mochiko and the result was very floury and it wasn’t right texture. If you mix thoroughly, I don’t know why it has crispy thing (bits of flour?) in there… Hope I can help you! Let me know. 🙂
I did use both Shiratamako and Joshinko, I made a few trips to the local Japanese-selling store just to get Joshinko, also explaining why it took me so long to make it (sweats).
May I ask what the texture is supposed to be like?
Hi Rei! Glad to hear you found both flours! Dango is soft and chewy like mochi, but not quite as sticky. The texture generally tends to be a little more ‘bouncy’. I wonder if you felt “floury” because of bouncy texture. Mochi can be pulled and extend while dango is more like a chewy and bouncy ball. Does this explanation help?
Ah, my dangos turned out pretty hard. I guess I did something wrong in the process…
Thanks for always answering my questions~
Rei, try adding a little more water. Sugar also helps to keep it soft on the following day. Hope this helps! 🙂
Hmm how come when I make it the dango doesn’t come out chewy ? What am I doing wrong ? I used rice flour and the mochiko sweet rice flour for this recipe, would that be the issue?
Hi Pockyman! Recently I actually tried using mochiko for the first time, and realized the texture is so different from Shiratamako. The texture wasn’t bouncy and it was more floury. I highly recommend you to use Shiratamako. 🙂
How much is 100g to cups?
Hi Tram! 100 g is about 200 ml. A little bit less than 1 cup (240 ml). Hope this helps. Remember, it’s “about”. 🙂
Hello, Nami! Your recipe looks so delicious, the problem is, I can’t find any Joshinko to buy. Can I replace them with the usual wheat flour?
Hi Iya! Thank you! To be honest, I’m not sure and don’t feel comfortable answering as I do not know. I have made with only shiratamako (glutinous rice flour) before and they come out okay. I like combining both for texture. I’m sorry I cannot answer to your question regarding wheat flour…. Hope you can find out the answer. 🙂
Can I oven grill it instead of placing it on the direct heat?If it is possible,please tellme how to.
Thks.
Can I also use Corn flour/Potato starch as a substitute for corn starch?
Yes potato starch will work. 🙂
Hi YuNing! You can broil it for a few minutes but baking will take away moisture so I won’t recommend. Basically you want to give nice char so you need a direct heat for a few minutes. Hope this helps! 🙂
hi nami i just want to know the history of dango sticky rice balls ?
we make an feasibility study of it?
Hi Cathy! Maybe google about it? I’m not too familiar of detailed history of dango… 🙂
I had no idea dango was so easy to make! My Mom was from Sendai and I remember the “dango oji-chan” would come by with his cart with fresh shoyu dango!!! I have been buying the frozen kind whenever I can find them. I’m sure these are much better! Going to make as soon as I get the ingredients!!! Will leave a follow up comment after I try 🙂
Hi Karen! There is a frozen kind? That’s pretty convenient. 🙂 When you make yours homemade, you can freeze them too (I wrote about it in Note section). Hope you enjoy homemade dango! 🙂
Hi Nami!
I absolutely love your recipes!
I was just wondering, how long do these keep for?
I was hopefully to make them the day before to take to a friends house, will they still be alright?
Hi Sara! Thank you so much for your kind words. I’m so happy to hear you enjoy my recipes.
You can put the dango in water and keep in the fridge for a few hours, but if you use it next day, I recommend you to freeze them to keep freshness. I updated the recipe so please read the note section. Thanks for your question!
So.. is it possible to just make this with mochiko? I remember trying once, but it didn’t work out. My dough never formed.
Hi Lesley! Yes, you can. Usually dango is made of shiratamako than mochiko for fine texture but I have seen many recipes with just mochiko only. Try adjusting the amount of water. 🙂 Hope that helps…
we have something like that in the philippines but we dredge it in shredded coconut and white sugar..will try it with the sweet soy sauce,it sounds interesting
Thank you Emie! Hope you enjoy! 🙂