Mitarashi dango are delightful Japanese sweet treats – chewy, slightly sweet dumplings drizzled with a savory-sweet soy sauce glaze. This guide will walk you through making these delicious morsels from scratch. Get ready to impress your friends and family with this authentic Japanese dessert!
What You'll Need:
For the Dango:
- 1 cup glutinous rice flour (also known as mochiko)
- ¾ cup water
- Pinch of salt
For the Mitarashi Glaze:
- ¼ cup soy sauce (preferably a lower sodium variety)
- ¼ cup sugar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon cornstarch
- 2 tablespoons water
Step-by-Step Instructions:
1. Making the Dango Dough:
- Combine ingredients: In a medium bowl, whisk together the glutinous rice flour and salt.
- Add water gradually: Slowly add the water, mixing continuously with a spoon or chopsticks until a smooth, slightly sticky dough forms. Be careful not to add too much water at once. The dough should be soft and pliable but not too wet.
- Knead the dough: Lightly flour a clean surface with a small amount of glutinous rice flour. Turn the dough out onto the floured surface and knead gently for a minute or two until it becomes smooth and elastic.
- Shape the dango: Roll the dough into a long log about 1 inch in diameter. Cut the log into small, equal-sized pieces (approximately ½ inch). You can roll them into perfect spheres, but slightly irregular shapes are fine too!
2. Cooking the Dango:
- Boil water: Bring a pot of water to a rolling boil.
- Cook the dango: Gently drop the dango into the boiling water. They will float to the surface once they are cooked, which takes about 3-5 minutes.
- Drain and rinse: Once cooked, remove the dango with a slotted spoon and rinse them immediately under cold water to prevent them from sticking together. This also helps to cool them down quickly.
3. Making the Mitarashi Glaze:
- Combine glaze ingredients: In a small saucepan, whisk together the soy sauce, sugar, and mirin.
- Mix cornstarch slurry: In a separate small bowl, whisk together the cornstarch and water until smooth.
- Thicken the glaze: Bring the soy sauce mixture to a simmer over medium heat. Slowly whisk in the cornstarch slurry. Continue to whisk constantly until the glaze thickens to a syrupy consistency (about 1-2 minutes). Remove from heat.
4. Assembling the Mitarashi Dango:
- Drizzle the glaze: Arrange the cooked dango on a serving plate. Drizzle the warm mitarashi glaze generously over the dango.
- Serve immediately: Mitarashi dango is best served warm. Enjoy!
Tips and Variations:
- Adjust sweetness: If you prefer a sweeter glaze, increase the amount of sugar. Conversely, reduce it for a less sweet flavor.
- Add sesame seeds: For extra flavor and texture, sprinkle toasted sesame seeds over the finished dango.
- Make it ahead: You can make the dango ahead of time and store them in the refrigerator. Reheat them gently before serving.
- Experiment with flavors: While the traditional mitarashi glaze is savory-sweet, you can experiment with other flavors, such as matcha (green tea) powder or even a touch of chili flakes for a spicy kick.
With a little patience and these easy-to-follow steps, you'll be creating delicious, authentic mitarashi dango in no time! Enjoy the process and the delightful results. Happy cooking!
