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!

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Mitarashi Dango

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5 from 18 reviews

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


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!


Units Scale


  • 50g shiratamako (sweet rice flour)
  • 30g joshinko rice flour (optional, or sub with more shiratamako)
  • 110115g silken tofu


  • 1 tbsp Japanese soy sauce (15ml)*
  • 1/21 tbsp mirin (7-15ml)**
  • 3 tbsp water (45ml)
  • 23 tbsp coconut sugar (24-36g // or cane sugar)
  • 1 1/2 tsp potato starch


  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! 


  • *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 bowlswhisk
  • 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


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


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. 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. 😀

      1. 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?

  2. 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 :))))

  3. 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!

  4. 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 !

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

  6. 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.