How to Make Mitarashi Dango (Japanese Sweet Dumpling)





Introduction: How to Make Mitarashi Dango (Japanese Sweet Dumpling)

Makes 27 dango

Step 1: 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.

Step 3: Add Water If Necessary.

Step 4: Knead Until Soft.

Step 5: Divide the Dough Into Equal Pieces.

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.

Step 7: Boil Some Water.

Step 8: Place the Dumplings Into the Hot Boiling Water.

Step 9: Take Out the Floating Dumplings.

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

Step 10: Immerse Immediately in Ice Water.

Step 11: Rinse and Dry Well.

Step 12: Lets Make the Syrup!

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

Step 13: Pour the Syrup Into the Pan.

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

Step 14: TADA!

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

Step 15: Store in the Freezer.

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.



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8 Discussions

Is this a really small mixing bowl or more than a tablespoon??/

I have had it before my cousin and i made it is was awesome! but we cooked it in the oven!

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.

 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?

1 reply

You can also skewer the dumplings on bamboo skewers and grill them lightly and pour a more thickened sauce on top. Delicious!

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.