Mitarashi Dango

Mitarashi Dango

Course: Dessert
Cuisine: Japanese
Keyword: dango, wagashi
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8 skewers (3 balls each)
A traditional Japanese sweet, Mitarashi dango is made of warm soft grilled mochi ball covered in a sweet soy sauce. 


Sweet Soy Sauce:


  1. Gather all the ingredients.

    Mitarashi Dango Ingredients
  2. Combine Shiratamako, Joshinko, and sugar in a bowl.
    Mitarashi Dango 1
  3. Stir in warm water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "ear lobe" (that’s how we describe the tenderness for this type of mochi in Japanese).
    Mitarashi Dango 2
  4. 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.
    Mitarashi Dango 3
  5. Gently place dango in the large pot of boiling water.
    Mitarashi Dango 4
  6. Dango will stay on the bottom first but they will start floating on the surface. Then cook dango for 1 minute. Remove from pot and transfer into ice water.
    Mitarashi Dango 5
  7. Drain well and put three pieces into a bamboo skewer.
    Mitarashi Dango 6
  8. [Optional] On the stove top, place the skewered dango on the grill on direct heat over medium high for 4 minute and rotate slowly to char (or you can heat a frying pan and brush with a little oil and grill on it).
    Mitarashi Dango 7
  9. For sauce, combine sugar, soy sauce, mirin and water in a saucepan. Stir occasionally and bring it to a boil.
    Mitarashi Dango 8
  10. Once it boils, add the corn starch and water mixture to the sauce and make sure it dissolves well. After the sauce thickens, turn off the heat.
    Mitarashi Dango 9
  11. Place dango on a plate. Using a brush, coat with sweet soy sauce on dango. Serve dango with green tea.
    Mitarashi Dango 10

Recipe Notes

Shiratamako and Joshinko: Shiratamako is from sweet rice/glutinous Japanese short grain rice and Joshinko is from regular short grain Japanese rice. These flours give different texture. When you make dango with only shiratamako, the texture tends to be too soft. Therefore we usually add Joshinko to make the right dango texture. Of course you can make dango with shiratamako only. It's just the personal preference.


3 ways to keep Dango:

1) After you form into round dango (Step #3), you put them in a single layer in air tight container. Freeze up to a month. When you use them, boil the frozen dango without defrosting.

2) After cooling down (Step #5), pat dry and pack into air tight container without sticking to each other. Freeze up to a month. When you use them, microwave till they are at room temperature.

3) To keep just for few hours, you can save them in ice water, or in water kept in refrigerator.



Equipment you will need:


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.