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Mitarashi Dango (Rice Dumplings in Sweet Soy Glaze)
Serves 2–3 (12 dumplings, 4 skewers) · About 30 min
Shiratamako rice dumplings boiled, browned in a frying pan, and topped with a sweet and salty sauce of soy sauce and sugar.
① Knead the dough→② Roll into balls and boil→③ Cool and put on skewers→④ Brown them→⑤ Make the sauce and pour over
What to buy
Flour & dry goods
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How to make it
1
Knead the dough
- Put 100 g shiratamako (glutinous rice flour) in a bowl
- Add just 70 ml at first of the water and knead by hand
- If it doesn't come together, add the rest of the water 1 tbsp at a time and knead
How to tell it's doneWhen you press it with a finger, it dents without cracking and holds together in one piece. It doesn't stick to your hands.
Be carefulIf you add all the water at once, it gets too soft. If you added too much, add shiratamako 1 tsp at a time.
2
Roll into balls and boil
- Put about 1.5 L water in a pot and bring to a boil on high heat
- Divide the dough into 12, roll into balls between your palms, and lightly press the middle with a finger to make a small dent (this helps them cook through)
- When it boils, turn to medium heat, put the dumplings on a ladle and gently lower them into the water
- Stir gently just once so they don't stick to the bottom
How to tell it's done2 min have passed since all the dumplings floated up.
Be carefulThe hot water splashes, so use a ladle, not your hands, to put the dumplings in.
3
Cool in cold water and put on skewers
- Fill a bowl with cold water
- Scoop the boiled dumplings out with a slotted spoon, put them in the water and cool 2 min
- Drain in a colander and pat dry with paper towels
- Put 3 on each bamboo skewer
How to tell it's doneThe surface of the dumplings is smooth and feels cold.
4
Brown them in a frying pan
- Lay the skewered dumplings in a frying pan without oil
- Cook on medium heat, and when browned, turn over by holding the skewer
- Brown both sides and take out onto a plate
How to tell it's doneBoth sides of the dumplings have brown spots here and there.
Be carefulThe brown spots turn black fast. Do not leave while they cook.
5
Make the sauce and pour over
- Put 100 ml water, 3 tbsp sugar, 1 1/2 tbsp soy sauce, 1 tbsp mirin and 1 tbsp potato starch in a small pot
- Before turning on the heat, mix well to dissolve the potato starch
- Put on medium heat and keep stirring with a spatula
- When it thickens, turn to low heat, stir 30 sec, and turn off the heat
- Pour the sauce over the dumplings from step 4
ReadyThe sauce is shiny and clear, and drips slowly from the spatula. Eat on the same day. Dumplings can easily get stuck in the throat, so cut them small for young children and older people, and chew well.
Be carefulPotato starch sinks to the bottom of the pot easily. Stir again right before putting it on the heat.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The dumplings are hardThere was not enough water in step 1. Next time, add 1 tbsp more water. They get hard as time passes, so eat them the day you make them.
The inside of the dumplings is white and flouryThe boiling time in step 2 was short. Make sure to boil 2 min after they float.
The sauce doesn't thickenIn step 5 you did not stir long enough after it bubbled. Stir 30 sec more on low heat.
Lumps formed in the sauceIn step 5, the potato starch was not dissolved before heating. Strain it through a tea strainer to make it smooth.
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