How to Make Mitarashi Dango (Japanese Sweet Dumpling)

Makes 27 dango
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Step 1: Ingredients

Picture of Ingredients
You need:
- 100 gr. glutinous rice flour
- 100 gr. firm tofu
- water

- 1 Tbs Kikkoman Soy sauce
- 1 Tbs Mirin
- 1 Tbs sugar/brown sugar

Step 2: Mix flour and tofu.

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Step 3: Add water if necessary.

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Step 4: Knead until soft.

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Step 5: Divide the dough into equal pieces.

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First cut the dough into a half, then keep dividing until you end up with 27 equal pieces.

Step 6: Shape each pieces into a ball.

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Step 7: Boil some water.

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Step 8: Place the dumplings into the hot boiling water.

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Step 9: Take out the floating dumplings.

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When the dumplings start to surface, it means they are cooked.

Step 10: Immerse immediately in ice water.

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Step 11: Rinse and dry well.

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Step 12: Lets make the syrup!

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Mix sugar, soy sauce, and mirin in a bowl.

Step 13: Pour the syrup into the pan.

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Do not boil. Constantly lift the pan and let the syrup thickens.

Step 14: TADA!

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You can double the amount of the syrup if you like to.

Step 15: Store in the freezer.

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I like to put them in small plastic bags and store them in the freezer before serving. This way you will end up with more chewy and tastier dumplings. Do not forget to give it about five minutes for it to thaw before serving.
Mileenabug made it!27 days ago
So freakin good!!!
I have had it before my cousin and i made it is was awesome! but we cooked it in the oven!
godfish5 years ago
I just made this and EEW!! I followed the directions and EEW!! liking eating uncooked dough.. No offence I'm also not the best of cook, but I'll just stick with bread.
Uthman5 years ago
 This is my first time seeing tofu used as a dango ingredient; i am interested in trying it out!
oh goodness i just made that and it ROCKED my tast buds are still screeming but is there a way 2 add more flavor to the dumpplings?
hey ninja, from what I understand, the chief "taste" ingredient is the Mirin, so I believe that adding more of that will add more flavor, but be careful, I read on wikipedia that it is VERY STRONG and adding too much will JUST TASTE BAD....
acexkeikai6 years ago
You can also skewer the dumplings on bamboo skewers and grill them lightly and pour a more thickened sauce on top. Delicious!
SeamusDubh6 years ago
I think you need some extra steps between 13 pour into pan and 14 tada. Other than that I've always wondered how you make those. Thanks.