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)
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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.
As someone who is following a zero sugar diet after being told I am pre-diabetic, I wonder if diabetes is a problem in Asia. It seems almost every recipe from China or Japan contains sugar. I know this is a sweet recipe, but savoury recipes have sugar too. Just wondered!
Hi Peter! Hmm… I am not an expert to tell and I really don’t know. Because the soy sauce is salty, we often use mirin or sugar to balance out. We have high sodium issue than diabetes I think. In general, the portion of food is smaller and it’s pretty well-balanced healthy meal at home. Not so much eat out (very expensive) or fast food, and majority of moms are housewives who cook everyday. I have heard that diabetes increased after influenced by western food, but I am not sure how bad it is now. Sorry I can’t answer…
We made these last night and they were such a hit! Thank you for the recipe. We altered sauce slightly. We used 1/2 T soy sauce and 1/2 T vanilla vodka. We also did not grill the dango. We also filled some of them with berry jam and some with Nutella. Extra tasty! Thank you very much!
Hi June! I’m so happy to hear you liked the recipe! Ohh vanilla vodka! It sounds so delicious with berry jam and Nutella! What a YUMMY idea! Thank you for your kind feedback! xo
Hi! I’ve made dango using this recipe twice already and they’ve turned out pretty good. However, both times the dough ended up pretty soft – almost like a batter – and really sticky, so that it was hard to get the shape of the dough balls right. I’m using michiko, corn starch and rice flour (unfortunately not the Japanese kind, I couldn’t get it at the store) but it is gluten free. The first time I made the dango, I also left them in the fridge overnight, and the next day they were rock-hard. I’m pretty sure I’m doing something wrong, but I can’t figure out what – any possible solutions would be appreciated! Thank you!
P.S. Regardless, I really enjoyed the dango I made using this recipe!
Hi Aisha! Thank you so much for trying my recipe! I think, from what you describe, the liquid in your dough might be too much. The texture should be like ear lobe, and if it’s too loose/soft, the amount of water is too much. It might be due to different ingredients, but I’m not 100% sure why (the humidity in the air etc matters too). I don’t recommend keeping in the fridge overnight. You have to soak in water (after cooking) to keep for next day (but it can start to melt). Hope this helps!
Hi, I have a question. If I make dango today and leave it in the fridge, can I eat it tomorrow? Thank you.
Hi! I’m so sorry for my late response. You can keep in the fridge and eat it the next day. 🙂 When I do, I usually toast it on a frying pan. 🙂
that was amazing recipe, i’ll try it out! thanks for sharing this recipe 😀
uhm i’m also here to report that there is a website that use your images in this recipe without link to your post as you mentioned above.
This is their site http://www.anibee.tv/news/id/otaku-update/4819/resep-dan-cara-membuat-mitarashi-dango
Thank you so much for your kind words and I hope you enjoy this recipe!
Thank you for kindly letting me know about copyright infringement. I’ll ask the site to take down my images and recipe, and if they don’t, I’ll file a DMCA to Google. It means so much to me that you let me know. THANK YOU!!!!
Thank you for this recipe!!! I’ve always wanted to taste dango so I gave this recipe a shot and I was extremely surprised and pleased. The only thing I messed up on was the sauce as it came out too light but it still tasted great!!! Just wondering if you also have a “Hanami Dango” recipe.
Anyway many thanks again.
Hi Jun! I’m happy to hear you enjoyed this recipe and thanks for your kind feedback! Hanami Dango is pretty much same as this dango, but we use food coloring and yomogi (green leaves) to color pink and green. 🙂 I’ll put it on my recipe list to share for the blog. 🙂
Thanks again Nami!!! Highly appreciated.
Hey Nami! It’s me agian haha!
I was wondering of i could make this Dango with just 1 type of the 2 flours? I only have Mochiko flour! And is there an alternative to grill them? A regular grillpan perhaps?
Lots of love
Skye
Hi Skye! You can use mochiko flour only, but the texture will be slightly different. 🙂 You can use grill pan too! Hope you enjoy this recipe!
Hi, Skye,
I found an article not too long ago that showed how to make rice cakes with water/flour and then putting them on an iron skillet and toasting them to cook. I think the person who posted that recipe was either Thai or Chinese. I’m not sure if this style is something that’s done in Japan. I’m actually making some of these right now. I did a mochiko flour mixture with water (only the one flour), mixed the dough thoroughly, then rolled it out into a long, thick rope. I cut it into sections of equal length then rolled them into balls and squashed them flat so they are about 3/4 of a centimeter thick, perhaps a little more or less at certain points. I then put them on a hot iron skillet that had nothing on it — no grease, just dry heat. I toasted them at medium-low heat until they browned (or burned…whoops!) on each side. Some of them also puff up when done — though not all of them so don’t use that as a guide. They’re very delicious like this, and a lot quicker to make because there are fewer steps. The toasted flavor is a bit different from charring them slightly on the fire, but I really like them and haven’t made them the other way since because it’s so much easier. I think if you have a food stall and you’re selling food at a festival, having things put on a stick is really nice, but at home, it’s not as quick or easy.
Perhaps you’ll also enjoy them this way? 🙂
If Nami has a version like this that’s Japanese, I hope she shares it with us! I love cooking and eating (especially eating!) these delicious foods, but don’t always have time to go through all the steps.
~Oleander
Thanks Oleander! 🙂
Ahh thats sounds super. I will give it a try too =] I will also search around for the stuff i need for the recipy from Nami because i also still want to taste it authentic ^.^ Thanks alot both of you for all the tips and support!
Lots of Love
Skye
hi i found a local store near me that sells rice flour (i didnt know because i dont really go there. and i found out on the internet lol) but they sell a variety of rice flour here are the names of ones they have :rice flour gluten free , ground rice flour, premium rice brown flour. so which one should get or should i get none of them anyways im going to keep searching cause i really like going to the store myself and getting the ingredients.
Here’s a link for a recipe for Thai rice balls, so you can look at the wrapper in the picture and see if you can find that or something similar at your local store: http://thaifood.about.com/od/thaidesserts/ss/stickyriceballs.htm — It says “glutinous rice flour” on it, but the recipe is quite a bit different, so bear that in mind.
That said, I’d strongly recommend against using a non-Japanese flour for the first time you make dango. The reason is twofold. First, Japanese recipes (no judgment meant, this is just my experience) are a bit more finicky/delicate than Western recipes in terms of replacing one ingredient for another. I’m a very experienced cook, and I still only come out with good results about half the time if I have to substitute something. Secondly, it’s useful to know how a recipe “should” taste before experimenting with other flours that may not have the same taste, consistency, feel, etc. I had more than one experience like this because I live in the middle of nowhere and it’s rare that I can find an ethnic/international ingredient close to where I live. For example, when I first made agar jelly (for the anmitsu recipe), I used Telephone brand agar powder, because it’s what I found by chance when I was visiting family at the other end of the country. When I used it, I was lucky that the recipe came out fine. However, when I ran out and had to get more, I ordered a different brand. I made the recipe, following it exactly as I had done before, and it came out completely different. The jelly was harder, darker in color, the taste/smell wasn’t as pleasant or light as before. Apparently this powder was stronger than the other brand, but Nami didn’t make the recipe using that powder, so even though I followed the recipe correctly, it didn’t turn out right.
So with those things in mind, it’s really up to you. If you’re really so anxious to try this that you’ll get any rice flour, even if it’s not Japanese, I’d recommend to consider the experience an experiment and not get your hopes up too high. It may turn out fine, but like I said, switching out ingredients makes a huge difference in the end result, even if you’re following the recipe exactly.
thanks oleander i really appreciate all the help. ^-^ xD 😛
You’re welcome! 🙂 I hope they turn out well, however you make them. They really are delicious!
Just a tip: if they turn out a little grainy or not evenly elastic all the way through, then cook them a bit longer. When I was cooking mine the other day, my brain must have gone into pasta mode because when I saw bits of the dough disconnecting from the rice balls, when boiling, I thought I had overcooked them. It was just just the opposite! The next batch I cooked for longer and they were gooey when I put them on the skewers, but after sticking them right in the flame on my stove, they became dry on the outside, and they charred nicely in little spots. So don’t be too put off by these strange qualities! Once they’re lathered in the sauce, they’re like gooey clouds of heaven! 😉
Thanks so much for your help, Oleander! 🙂
Hi Kaz,
Okay, if the online shop (the Oleander mentioned above) is not the option, and you can’t find the Japanese ingredients in the Asian shop, I guess you just have to make and see how it is. Like I mentioned above, it might taste fine for you. 🙂 It’ll save a lot of trouble that way.
Try rice flour and glutinous rice flour both like I did (but that ratio is for Japanese flour though, hopefully same/similar). Glutinous rice flour gives springy texture that you will need.
Hope you enjoy this recipe!
hey! Nami< i live in Australia (perth) and would like to know where i could get my hands on some joshinko rice flour and some shiratamako/mochico ? thanks Nami
-kaz
soz about the (<) and can u plzz reply to my question soon cause i really want to make some dangos cause i dont think they sell them her in australia ^-^
I’d suggest ordering online. One issue you may run into is that the seller may call it “glutinous rice flour” or “rice flour” in the title, rather than by the Japanese name. Though, you should verify the name with either the seller or by looking at the product’s detailed information.
Here’s a result from eBay for Australia: http://www.ebay.com.au/itm/Japanese-Glutinous-Rice-Flour-Shiratamako-/221706117787?pt=LH_DefaultDomain_0&hash=item339eb6e29b
And another: http://www.ebay.com.au/itm/Yamamoto-Japanese-Rice-Flour-SHIRATAMA-KO-130g-From-Japan-/121241248618?pt=LH_DefaultDomain_0&hash=item1c3a8aa36a
I’m not sure about this one, maybe Nami could shed some light on whether it could be used: http://www.ebay.com.au/itm/Japanese-Food-Yamamoto-Japanese-Rice-Flour-DANGO-KO-150g-From-Japan-/111244354396?pt=LH_DefaultDomain_0&hash=item19e6ae235c
It only took me two or three minutes to find these results, so they’re really not hard to find if you just do a web search for them. eBay is one of the first places I go for international items (for future reference). After that, Asian grocery stores that operate online are a good bet, if they ship to Australia. If you’re looking for something in-person, you can do a quick search for Asian grocery chains that operate in Australia. The store doesn’t even have to be Japanese — I have a health food store near me, which is run by a Korean family, and they sell Japanese Mochiko there. Other health food stores are also worth checking out — even if the store isn’t Asian at all, it could offer Asian items. Giving health food stores a call could yield some results.
omg thank you sooooooooooooooooooo much
You’re awesome! Thank you for spending time to research for us!
Kaz, I recommend just getting these items online. 🙂
Sorry for my late response. I’m not sure where in Australia you live, but please find Japanese grocery stores. It’s a common ingredient in Japanese sweets, so they must carry Joshinko. 🙂
Hi Kaz! I’m sorry, but I really don’t know where to get Joshinko or Mochiko in Australia… I know that there are Japanese supermarkets (my readers told me), so I recommend going there. They must have joshinko. 🙂
thanks nami ^-^
hi! nami and oleander i found out that they sell glutinous rice flour at a shop call colse but the product is from thailand do guys think that it will be ok to use ? ^~^
Hi Kaz! I’m terribly sorry for my late response. I have too many questions to answer this past weekend and didn’t see yours till now. Okay, as Oleander said below, the ingredient for the glutinous rice is different between Japanese brand and Thai (or Vietnamese or Chinese) brand.
Japanese brand uses ONLY Japanese short grain glutinous rice to make the glutinous rice flour, while other Asian variations use long grain glutinous rice. They taste different and the textures are different.
IF you had never had dango or any mochi desserts in Japan, you might not notice the difference. However, for someone like me who only eat Japanese dango/mochi desserts, I’d know if it’s made of other kind of glutinous rice.
If you live outside of Japan and tried some type of mochi / dango that are not made of Japanese ingredients, and consider that’s Japanese dessert all the time, I think the taste will be fine (as that’s all you know as “mochi / dango”.). Oleander mentioned the same and I agree. You might not be as picky as me for example. 🙂
So it’s up to you if you want to use other variations of glutinous rice flour if that’s the only kind available to you. Hope that helps!
I just made these. I had to make a few adjustments because I only had mochiko flour, and I’m vegan/gluten-free, etc. so I had to tweak the sauce a bit. Even with those changes, it was still so amazingly good! It tastes so much like the way they tasted when I had these in Japan!
For those who are curious, for the dough, I mixed things together a lot like the recipe did for the shiratama dango (the mochiko version). For the sauce, I used Bragg’s amino acids and some raw, organic agave syrup — it had a nice deep flavor and was less thick than the sauce you made, but I didn’t personally mind. Searing the mitarashi dango on the flames of my stove really helped to bring out the flavor, also!
When I finally tasted them (I was waiting for the homemade miso soup I was making to heat up), they were so good that I wished I had made more (I only made enough for two skewers). I will definitely be making these again (perhaps tonight! ^-^) and will definitely share with my family! Delicious, delicious, delicious!
If I get a chance to get the other rice flour, I’d love to try it that way, too!
Thank you so much for sharing! These made me so happy! ^-^
Hi Oleander! I’m so happy to hear you enjoyed this recipe! And thanks for sharing how you adapted it so other readers can use your version. Thank y ou so much for writing your kind feedback. 🙂
I’m so glad you posted this recipe! I had gotten these at a stall near a temple when I was visiting Japan. A person I met in the tour group I was in and myself got separated from the others in the group, and before I could buy more (they were so good!), we were sent running with the tour guide before we missed our ride! I didn’t even know the name of these! I can’t wait to try them out!
Thank you again for sharing! ^-^
Hi Oleander! Haha now you know the name! And it’s pretty easy to make if you have all the ingredients. 🙂 Hope you enjoy this recipe!
I love this recipe ! and will be attempting to try it out. I understand some people add in silken tofu to their dango.. are you able to advise how this can change the texture of the dango ?
I personally like your recipe more. But may i know what kind of sugar will you advise us to go for? Brown sugar ? White sugar? is coarse sugar or fine sugar preferred? Thanks so much!
Hi Weiyun! Thank you so much. When you add tofu, the dango texture is softer than usual dango. Each tofu brand has different moisture in the tofu, so it’s best to add tofu slowly and check the texture. Tofu should be more than shiratamako.
For blogging I use white granulated sugar because that’s the most common sugar anyone in the world can get. I have other sugar kinds of sugar at home too, but it’s hard for everyone to follow my recipe without having the same ingredient. Therefore I use granulated sugar for my recipes. Feel free to adapt as you like. 🙂
If I want to make different colored dango, should I add food coloring before I add the water?
Hi Trina! Add it after water. 🙂
Thank you for the recipe. I love dango and used to eat them when I lived in Japan many years ago as a child. I just came back from a trip to Japan and had some dango. My younger brother loves them too and I’m excited to try it and make some for him. Bet he hasn’t had it years.
Hi Jkmik! I hope you had a wonderful stay in Japan! We love making these and I hope you and your brother enjoy this recipe. 🙂
This recipe is delicious! I keep coming back to this page to make this over and over again. I love how it’s crunchy on the outside but soft on the inside and the sauce is the perfect blend of sweet stickiness. Thanks so much Nami!
Hi Emily! I’m so happy to hear that you’ve been making this recipe, and thank you for stopping by to let me know. I’m glad you enjoy these mitarashi dango. I agree, the texture is very nice and I love the sauce too! 🙂