Mitarashi Dango
Mitarashi dango is a sweet and savory rice dumpling or rice cake usually served skewered on a wooden stick. It's easy to make at home with a few ingredients, so here's how to make it.
Equipment
- 1 pot (to boil dango)
- 1 Pan or sauce pot (to make sauce)
Ingredients
- 145 g Silken Tofu
- 100 g Shiratamako
- 1 tbsp Sugar
- Salt (pinch of salt)
Sauce
- 2 tbsp Soy sauce
- 2 tbsp Sugar
- 2 tbsp Mirin
- 2 tbsp Water
- 2 tsp Cornstarch
Instructions
- In a bowl, combine shiratamako, sugar, salt, and water
- Knead until smooth without any visible lumps. It should be the softness of your earlobe.
- Roll dough into small rounds about 1in in diameter
- In a pot, boil water
- Once the water comes to a boil, drop in all the dango one at a time
- Boil until the dango floats to the top
- Cook for another minute
- Remove from heat and transfer dango into an ice bath. Keep it in the ice bath until cool
- Once the dango is cooled, put them on a stick. About three dango per stick
- Then make the sauce
Make the Sauce
- In a small bowl, combine the sauce ingredients. Mix sauce until cornstarch fully dissolves
- In a pan, turn on heat and pour sauce mixture
- Keep stirring while the sauce comes to a boil. Sauce will start to thicken. Remove from heat once the sauce comes to a desired thickness
- Pour sauce on the dango
- Serve and enjoy!