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.
Is there a way to make it if you do not have a stovetop that has a direct flame?
Hi Mike! You can skip Step 8. It’s optional for extra char taste. 🙂
If these were the “dango” that Momotaro’s grandmother made for him to carry in his pouch–she would have had to forgo the sweetened soy sauce. But I have it on good authority she made kibi-dango for his journey to onigashima.
Hi Bond! This is Kibi Dango and no sauce. I love that story!
https://ja.wikipedia.org/wiki/%E5%90%89%E5%82%99%E5%9B%A3%E5%AD%90
This seems like a very helpful site. I wish I had read this before I made the dango. I followed a video on making dango and I’m not sure if I did mine differently than it, but my dango came out pretty…unsatisfying. I was making it with only the mochiko and I cooked mine a little bit shorter than 6 minutes. Maybe that’s why the dango came out a little hard in the inside? I also have a question; is my sauce supposed to have a stronger soy sauce taste or not?
Hello Cho! Welcome to my blog! 🙂 It would be nice to see the recipe before I make any comment on it, but was the dango floating when you take them out from the boiling water? If you cook a little bit longer after floating, it should be completely cooked. It sounds like your dango was not cooked through. Depending on the size, “6 minutes” may not be accurate. Regarding the soy sauce base sauce… it’s sweet, but has soy sauce flavor. But should not be strong (salty) because sugar amount is still high. Did you use Japanese soy sauce?
The ingredients list has 24 bamboo skewers but “Divide into 2 equal pieces until you have 8 balls. Then divide each one into 3 equal sized balls. You will end up with 24 pieces”. So shouldn’t it be 8 skewers?
Hi Kezi! Sorry for the confusion. Yes. It should be 8 skewers.
No tofu? A lot of recipes for dango called for silken tofu and mochiko. Is this a different recipe?
Hi Alan! Yeah, tofu is more like a homemade style hack to make it softer texture (kind of like binding and making less chewy). If you go to traditional dango stores, they don’t put tofu. 🙂
I see. There’s a lot of different recipes for dango so I’m unsure if they’re different from town to town (kinda like okonomiyaki is different in each region of japan)
I made mine with just mochiko and water yesterday and they turned out great. I’ll try to add some rice flour to it next time to make them less chewy, even if I thoroughly enjoyed the stretchiness.
Hi Alan! Thank you for your feedback. 🙂 I think it’s fun to experiment so we can make what we like the best. Beauty of home cooking! 😀
I just made this. This is awesome. I love how easy it is to make! I wish I grill this over a wood fire. Still, rolling it around in a lightly oiled hot wok for 5 minutes turned out pretty good. When I was a kid, my mother used to make these glutinous rice balls in some kind of syrup but I never liked it because it was just way too gooey. But dango has the perfect texture with that combination of regular rice flour and glutinous rice flour.
Hi Steven! I’m glad you gave this recipe a try and thought it’s easy. 😀 Rice flour alone is quite tough, but mixing with glutinous rice flour it gives bouncy yet tender texture. 🙂 Grilling over a wood fire sounds good…. I may like it even more than S’more. 😀
Hello. I know this comment is a couple years late but I was wondering if the grilling step could be omitted. I really want to make these but I don’t have a way to do the grilling part. Thanks!
I don’t know why it posted a rating. My fingers must have slipped.
Hi Ambria! I apologize for my late response (I just came back from Japan….). Yes, you can skip the grilling step. I’ll add [optional] to my recipe too. 🙂
Hi! Love your recipes! I’ve been following them since I found your website 6 years ago. Is there any other substitutes for joshinko and shiratamako. I’m from the Philippines and everywhere I look they aren’t sold anywhere.
Hi Carisse! Thank you so much for following me for such a long time! You can use glutinous rice flour (Chinese or Vietnamese kind) but frankly speaking, I’m not sure how it would turn out. The rice is different from Japanese rice, so I assume the final result will be different. Rice flour or glutinous rice flour are made with long grain rice instead of Japanese short grain kind. If you give it a try, let me know. You may not notice the difference if you haven’t eaten one in Japan and taste may be okay. 🙂
Hi Nami! Thanks for the reply. I’m sorry it took a while for me to reply and sad to say even if I used glutinous rice flour by itself the ones I made didn’t cook through. Even if I had boiled it for a long time. I’m going to try mixing regular rice flour and glutinous rice flour and see where it goes!
Hi Carisse! Ahh I’m so sorry to hear that. Hopefully next trial will be success!
My dango never floated to the top. I live in a rural area. I used red mills rice flour and ground up sushi rice in my spice grinder to make the sweet rice flour. Help????
Hi Linda! Maybe water and flour ratio? Also, you combined two rice flour, and I recommend to include GLUTINOUS rice flour (or sometimes called Sweet Rice Flour). 🙂
I was wondering if I can make dango only with mochiko.
And I bought some time ago a packet of mochigome, do you think it’s possible and a good idea to make mochiko at home?
Hi Lotty! It might be too soft for “dango” texture. Dango is made from flour but mochi is made from mochigome. I’m not sure if you can make mochiko at home… sorry I’m not familiar with it.
Thanks for your reply and for the information.
I hope I’ll be able to find the right flour to make them. Thanks for the recipe anyway.
If I can make it with the rice grinding I’ll tell you if the result is OK or not.
Bye and thanks again????
Hi Lotty! Thank you, keep me posted! 🙂
I can’t find joshinko anywhere (I’m in the US), but Amazon does have a Thai rice flour available. Do you think it would produce a similar result when used with the shiratamako?
So, just to follow up, I went ahead and made this with the Thai rice flour (https://www.amazon.com/dp/B000EYC096/ref=cm_sw_r_em_apa_EY-DzbD2GT67P), and the texture was spot on ????????. The only thing I might do differently next time is add a little vanilla to the dough to add some flavor and maybe a little more sugar. Me and my daughter really enjoyed making this recipe, thank you for sharing it!
Hi Liz! I apologize for my late response (I’m currently on vacation traveling abroad). Thank you so much for trying my recipe and sharing your tip! Glad to hear you and your daughter enjoyed it!
There are no comments on this recipe! I just wanted to say it worked great for me, and I was looking it up to make dango again tonight. I froze some of them after cooking and they reheated perfectly a few days later. Thanks for posting!
Whoops, there are a ton of comments and they just weren’t showing up. Anyway, great recipe!
Thank you for your kind feedback, and I’m so glad you liked the recipe and it worked for you! Thanks for adding the note on reheating after freezing. 🙂
p.s. Thank you for leaving your comment – it means a lot to me! xo
Hello Ms. Nami,
Although I have followed the recipe but the middle of my dangos are raw. Is this how it is suppose to be? Or is there something I may have done wrong? Please let me know. Thank you so much.
Hi Joy! Raw as in it’s not elastic and mochi-like, right? When you were boiling, were the dango floating on top? You will need to cook at least 1 minute (just in case – floating means pretty much done). Were your dango bigger than mine? But that shouldn’t matter as long as your dango were floating…. Or do you think the texture had an issue that you thought it’s raw? Was it bouncy texture?
may I know what is mirin? and where can get it?
thanks
Hi Tracy! I hope this helps! https://www.justonecookbook.com/pantry_items/mirin/
With this recipe can you also fill the dango with fillings such as sweet red bean paste before boiling them?
Hi Lori! This particular mochi is pretty tough when you’re rolling – not very pliable to fill with red bean paste. I think you can, but probably the dango will be much bigger…. not sure it’s easy to do. 🙂