Mitarashi Dango - Sweet Soy Glazed Rice Dumplings

 Mitarashi Dango (みたらし団子) is a traditional Japanese sweet made of chewy rice dumplings coated in a glossy sweet soy glaze. It is often enjoyed during festivals and as a teatime snack. The balance of sweet and savory flavors makes it a favorite for both children and adults.

In this recipe, tofu is used instead of water, giving the dumplings a softer and chewier texture. Serve them on your favorite Japanese tableware and enjoy with a cup of green tea for a delightful tea time.

Cooking time : 30min
Prep : 10min
Budget : normal
Serve : 4 persons
Level : easy
Ingredients
Dango (rice dumplings)
  • 200 g Shiratamako (glutinous rice flour)
  • 250 g Silken tofu

 

Mitarashi Glaze
  • 250 ml Water
  • 80 g (6 tbsp) Sugar
  • 1 tbsp (about 15 ml) Mirin
  • 3 tbsp (about 45 ml) Soy sauce
  • 2 tbsp (about 30 ml) Potato starch (katakuriko)

 

Instructions

1. Make the glaze

Place all the glaze ingredients in a saucepan and heat over medium heat. Stir with a spatula until the mixture thickens and becomes glossy. Let it cool to room temperature, then refrigerate.

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2. Prepare the dango

In a bowl, combine the shiratamako and silken tofu, and knead well until the dough becomes smooth, moist, and soft. Roll the dough into bite-sized balls.

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3. Shape the dango


Divide the dough and roll it into small balls. 
They will become slightly larger when boiled, so make them a little smaller (about 2–2.5 cm in diameter).

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4. Boil the dango

Bring plenty of water to a boil in a pot and add the dango. 
When they float to the surface, continue boiling for about two minutes until they become chewy.

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5. Cool in ice water

Transfer the cooked dango immediately to ice water and chill thoroughly.

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6. Coat with glaze

Once the dango have cooled, remove them from the ice water and coat them with the chilled glaze. Serve in your favorite dish. 
They are best enjoyed fresh.

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NOTE

Shiratamako is a special type of glutinous rice flour made from mochigome (sticky rice). Unlike regular rice flour, it creates a smooth, chewy texture, perfect for making Japanese dumplings (dango).

Please note that if the dango are over-chilled or left for too long, they can become firm, so enjoy them freshly made.