Mitarashi Dango

Mitarashi dango is a sweet and savory rice dumpling or rice cake usually served skewered on a wooden stick. The outside of the dango or rice dumpling is grilled for a great contrast between the crispy exterior and soft, chewy interior. It’s a trendy item in Japan and can be found at many festivals street vendors, or packaged and sold at grocery stores. But it’s easy to make at home with a few ingredients, so here’s how to make it.

Ingredients and Substitutes

• 145 g Silken Tofu – you want to ensure this is silken tofu; otherwise, blending the tofu and shiratamako will be challenging. The dango may come out a little clumpy. If you can’t find tofu, you can substitute it with water. 
• 100 g Shiratamako – shiratamako is a type of glutinous rice flour. You can find it at Japanese grocery stores or on Amazon. If you cannot get a hold of shiratamako, you can substitute for mochiko, which is easier to find. 
• 1 tbsp Sugar – I am using granulated white sugar. You can substitute with any sweetener or choice, but if you use brown sugar or anything with color, your dango will not be as white.
• Pinch of salt – adding a pinch of salt will enhance the sweetness. 

Sauce Ingredients:

What makes mitarashi dango different from other dangos is the sweet and savory soy sauce “mitarashi” glaze. The glaze is made from soy sauce, sugar, mirin, and cornstarch, which is heated and reduced to a thick syrup consistency. It is generously coated over the dango for a sweet and savory delightful snack.

• 2 tbsp Soy sauce – I am using Japanese soy sauce. Kikkoman is a popular brand easily found at many grocery stores. 
• 2 tbsp Sugar – I am using white sugar, but feel free to substitute it with a choice of sweetener 
• 2 tbsp Mirin – Mirin is sweet sake that adds flavor and depth to the sauce. If you cannot find some, you can omit it, but keep in mind that the taste will differ. 
• 2 tbsp Water
• 2 tsp Cornstarch – cornstarch is used as the thickening agent for the sauce. 

Tips to making Mitarashi Dango

• The dough should feel soft and smooth, like the softness of the earlobe. The dough should not be wet and sticky on your hands. If that is the case, then add more shiratamako to the mix. If the dough is too stiff that it does not blend, then add a bit more water. Adjust as needed.
• When you boil the dango, make sure it floats to the top. When it floats to the top, that is a sign that it has been cooked. I like to cook it for an extra minute to ensure it is fully cooked. 
• Torch or grill the dango for flavor and crispiness. Mitarashi dango is generally grilled over fire for a crispy exterior.

Where to buy Mitarashi Dango

You can find Mitarashi dango in almost any grocery and convenience store in Japan. It’s a popular street vendor item so you can find them at stands during a festival or event. I went to Japan a few months ago, and of course, I had to pick some up. At the time I was there, I had mitarashi dango five times.

You can find mitarashi dango at a Japanese grocery market even if you are not in Japan. I can always find some at my local Japanese markets like Mitsuwa, Tokyo Central, and Nijiya. So, if you have these stores near you, pick some up!