Japan

Mitarashi Dango

Name: Mitarashi Dango
Total time: 40 min
Yield: 4 skewers
Cuisine: Japan
Ingredients: 200 g Rice flour (joshinko & shiratamako); approx. 160 ml Warm water; 3 tbsp Soy sauce; 4 tbsp Sugar; 1 tbsp Cornstarch; 100 ml Water (for the glaze)

Rice-flour skewers with sweet-salty soy glaze

Mitarashi dango are grilled rice-flour balls on a skewer, coated in a glossy glaze of soy sauce and sugar.

Their origin lies at a shrine in Kyoto; the play of sweet and salty makes them a timeless Japanese street snack.

Servings4 skewers

Time40 min

LevelMedium

Ingredients

Rice flour (joshinko & shiratamako)200 g
Warm waterapprox. 160 ml
Soy sauce3 tbsp
Sugar4 tbsp
Cornstarch1 tbsp
Water (for the glaze)100 ml

★ = available authentic in the Asia Boutique

Preparation

Knead rice flour with warm water into a smooth dough.
Form small balls and boil until they float.
Thread the balls onto skewers and grill briefly.
Cook soy sauce, sugar, starch and water into a glossy glaze.
Coat the skewers in the warm glaze.

Make it original

Rice flour and soy sauce for mitarashi dango are in the Asia Boutique.

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