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Mitarashi Dango (みたらし団子)

March 2, 2021 By Lisa Kitahara 22 Comments

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Mitarashi Dango (みたらし団子), a traditional Japanese snack of rice dumplings paired with a sweet soy sauce glaze. This classic spring treat is soft, chewy and incredibly easy to make!

If you recreate this Mitarashi Dango recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Mitarashi Dango


★★★★★

5 from 18 reviews

  • Author: Lisa Kitahara
  • Total Time: 14 minutes
  • Yield: 4 skewers 1x
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Description

Mitarashi Dango (みたらし団子), a traditional Japanese snack of rice dumplings paired with a sweet soy sauce glaze. This classic spring treat is soft, chewy and incredibly easy to make!


Ingredients

Units Scale

Dango

  • 50g shiratamako (sweet rice flour)
  • 30g joshinko rice flour (optional, or sub with more shiratamako)
  • 110-115g silken tofu

Sauce

  • 1 tbsp Japanese soy sauce (15ml)*
  • ½-1 tablespoon mirin (7-15ml)**
  • 3 tbsp water (45ml)
  • 2-3 tablespoon coconut sugar (24-36g // or cane sugar)
  • 1 ½ tsp potato starch

Instructions

  1. Soak the bamboo sticks in water. This makes it easier to slide the dango on and it prevents it from burning if using a blow torch. 
  2. Roughly mash the tofu with a fork. Add the shiratamako flour and knead it together until a smooth soft dough forms
  3. Divide the dough into 12 pieces (15g each). Roll them into balls.
  4. Bring a pot of water to a boil and then add all the dango. Boil for 3 minutes, stirring occasionally so they do not stick to the bottom. If they float to the top before 3 minutes is over, continue to cook to ensure the inside is done as well. Use a skimmer or slotted spoon to remove the dango and place in ice cold water.
  5. Add all the sauce ingredients to a small sauce pan and stir. Once the potato starch has dissolved, turn on the heat to medium high. Whisk continuously– once it begins to thicken remove from the heat and transfer it to a bowl. 
  6. Pierce 3-5 dango onto a skewer. From here you can keep as is or add some charring for flavour with a grill, pan fry or blow torch. Pour the sweet soy glaze on top and enjoy! 

Notes

  • *Japanese soy sauce tastes different than Chinese soy sauce. Please use Japanese shoyu for the right flavour. If you only have Chinese soy sauce, adjust amount as well as the sugar.
  • **If you do not have mirin, replace with sake or water and sugar.
  • Helpful Equipment: blow torch, skewers, mixing bowls, whisk
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) 
  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: dessert
  • Method: stove top
  • Cuisine: vegan, japanese

Nutrition

  • Serving Size: 1 skewer (3 balls)
  • Calories: 130

Keywords: dango, mitarashi dango

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Hillary says

    March 06, 2021 at 9:19 pm

    This was good, super easy recipe. I made the adjustments to the sauce as noted since I used Chinese soy sauce and no mirin. I think I will halve the sauce next time I make this since I had a lot leftover.

    Reply
  2. Nicole says

    March 08, 2021 at 9:41 am

    So easy and so yummy !

    ★★★★★

    Reply
  3. vegan_zzz says

    March 09, 2021 at 12:37 am

    turned out so good!
    super simple & easy too

    ★★★★★

    Reply
  4. Nanou73horse says

    March 09, 2021 at 12:05 pm

    It was really easy to make and I love the fact that we need only 2 ingredients to make the dango !
    My dango didn't really look as cute and i have any stick to put them on but i enjoyed it so much ^^
    Thanks for that recipe 🙂

    ★★★★★

    Reply
  5. Jacob says

    March 24, 2021 at 1:31 am

    This was so so fun and simple. Something I’ve been wanting to make for a while, this recipe was so easy.

    ★★★★★

    Reply
  6. Eleonora Cavagnis says

    March 26, 2021 at 4:22 pm

    Very easy to make and so delicious!! I never thought it would take only ten minutes 😋😋

    ★★★★★

    Reply
  7. Helina says

    March 30, 2021 at 3:18 pm

    I've never had dango before so I really wanted to try making it, and I'm so glad I found this recipe. The instructions are very clear and straightforward, so it was quite fun to make! I also loved the taste of the sauce.

    ★★★★★

    Reply
  8. The Book of Food says

    March 31, 2021 at 4:30 pm

    I tried them once without silken tofu but the texture is not as good. Silken tofu is essential ! Thank you for the recipe. 🙂

    ★★★★★

    Reply
  9. Kiwi says

    April 04, 2021 at 9:07 pm

    These are so perfect! The most yummy and easiest Dango recipe on the internet! The texture is just spot on!

    ★★★★★

    Reply
  10. Hanna says

    April 11, 2021 at 5:49 am

    They turned out amazing and brought me right back to Japan. They were soft and the perfect amount of chewy and the sauce was sweet and salty (my favorite flavor combination) 😍

    ★★★★★

    Reply
  11. Felicia says

    April 16, 2021 at 1:01 am

    Adding silken tofu is such a good idea!
    I found that just half portkon of the sauce is good enough for me for the portion of dango.

    ★★★★★

    Reply
  12. Alice says

    May 03, 2021 at 9:00 am

    Easy and delicious, the sauce made me totally natsukashii of times in Japan eating dango ♥ Thank you for another great recipe !

    ★★★★★

    Reply
    • Samantha says

      June 16, 2021 at 7:30 am

      So yummy and easy to make. Everyone loved it.

      ★★★★★

      Reply
  13. Tamara says

    May 19, 2021 at 9:13 pm

    Really easy and quick to do, I used "glutinous rice flour" (no idea what kind it's not written on it) because it's the only one we can find here and it was still delicious. My 2yo loved it !

    ★★★★★

    Reply
  14. Matt says

    May 24, 2021 at 10:49 am

    Amazing dango! Reminded us so much of walking around Higashiyama!

    We tried this recipe without the joshinko flour for simplicity - and it was still incredible!

    Thanks Lisa!

    ★★★★★

    Reply
  15. Laura says

    June 27, 2021 at 12:05 pm

    First time I har dango but this was so yummy!

    ★★★★★

    Reply
  16. Anu says

    July 07, 2021 at 4:58 pm

    This was an AWESOME recipe! I'd been tempted to buy dango for a while cause I kept seeing them at Chateraise but the sauce wasn't vegan :((( I was so excited when I saw this recipe! It's extremely easy, super fast and the texture is sooo good!! Thanksss for posting ittt :))))

    ★★★★★

    Reply
  17. Johanna says

    September 14, 2021 at 9:30 am

    I´m just in love with these. They turned out so good. My bf loves japanese food and was so happy.

    ★★★★★

    Reply
  18. Abdulrahman says

    April 20, 2022 at 12:46 pm

    Hi! I was wondering, if I can't specifically find shiratamako/joshinko, is it fine to use regular glutinous rice flour? (Like the one used in your hanami dango recipe!) I can't wait to try and make both types of dango. 😀

    ★★★★★

    Reply
    • Lisa Kitahara says

      April 23, 2022 at 11:10 am

      Yes you can! 🙂

      Reply
      • Crystal says

        August 30, 2022 at 4:01 am

        What kind of silken tofu are you supposed to use, because there is soft, medium-soft, firm, and extra firm. Or are you supposed to squeeze the water out of the tofu?

        Reply
        • Lisa Kitahara says

          September 05, 2022 at 12:42 am

          Soft 🙂

          Reply

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