Introduction: Kushi Dango With Mitarashi Sauce

About: If I have project plan, I try to make my idea a reality. Some projects don't work out as expected but I try to fix them as I go. As In life you are bound to make a mistake or two; you just need to make room…

Recently I have gotten into Japanese sweets and decided to make some dango. I see different ways on making these. Some of the ways I liked and others didn't turn out so well for me. So, I mixed it up a bit and combined my own way with the ways of the others that turned out well for me.

Step 1: Gather Ingredients and Supplies

With anything you make in the kitchen you will need ingredients and cooking utensils to create it.


For the dumplings

1 1/3 cup Mochiko Sweet Rice Flour
1/4- 1/2 cup Sugar *optional (I add this to give the dumplings a sweeter taste themselves)
2/3- 3/4 cup Warm Water

For the sauce

1 cup Water
1/2 cup Sugar
2 Tbsp Soy Sauce
1 1/2 Tbsp Cornstarch
1 1/2 Tbsp Water


For making the dumpling dough

Large Bowl
Plastic Stirring Spoon
Measuring Cups

For making the dumplings

Medium Pot
Medium Bowl
Slotted Spoon
Large Plate
bamboo skewers

For making the sauce

Small Saucepan
Measuring Cups
Measuring Spoons
Wooden Spoon

Step 2: Making the Dough

Mix the rice flour in the with the desired measurement of sugar if any.

Slowly pour water in and stir with the plastic spoon until soft and squishy but firm texture.

Place on the cornstarch covered large plate and knead.

Step 3: Getting the Dumplings Ready for Cooking

Before you start to shape your dango, begin to boil some water.

Fill the pot mostly full and set it on the stove on med-high heat.

While the water is heating up, roll the dough in your hands into small equally proportioned balls.

Step 4: Cooking the Dango.

When your water is boiling plop in some of the dango.

While the dango is cooking prepare some ice water in the medium bowl.

Boil it until they float.  When they are floating allow them to cook about 2 minutes more.

Use the slotted spoon to remove the floating dango from the boiling water.

Immediately submerge the dango in the medium bowl of ice water.

Remove the dango from the ice water after they cool and transfer them to the large plate.

Step 5: Skewering, Grilling, and Making the Sauce

Skewer the dango with the bamboo skewers.

Put the griddle on the stove and set the temperature to medium.

While we wait for the griddle to heat up let's make the sauce.

Add the large measurement of water, sugar, and soy sauce to the small saucepan.

Meanwhile mix the cornstarch and small measurement of water together.

When the sugar dissolves into the soy sauce and water, add the cornstarch mixture to it.

Heat until the mixture thickens and take off of heat.

When the griddle is hot slightly grill the dango on both sides.

Step 6: Putting the Sauce Onto the Dango

Let the sauce cool then sauce the dango.

You just made yourself some Kushi Dango!

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