Grilled Mitarashi Dango
These grilled Mitarashi dango are easy to make using shiratamako (glutinous rice flour) and silken tofu. They remain chewy even after cooling down. The savory dango, charred nicely in a pan, pair perfectly with the sweet and savory homemade glaze, making for an exquisite treat.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
1. Mix and knead the glutinous rice flour and silken tofu, then shape into bite-sized balls. → 2. Boil in water until they float, continue cooking for 1-2 minutes, then rinse in cold water to remove sliminess and drain. → 3. Lightly oil a frying pan and grill both sides of the dango until golden brown. → 4. Combine sugar, soy sauce, mirin, potato starch, and water in the pan and heat thoroughly to create a thickened glaze. → 5. Serve the dango on a plate and drizzle with the glaze.
Cooking Steps
Brief Cooking Order
1. Mix and knead the glutinous rice flour and silken tofu, then shape into bite-sized balls. → 2. Boil in water until they float, continue cooking for 1-2 minutes, then rinse in cold water to remove sliminess and drain. → 3. Lightly oil a frying pan and grill both sides of the dango until golden brown. → 4. Combine sugar, soy sauce, mirin, potato starch, and water in the pan and heat thoroughly to create a thickened glaze. → 5. Serve the dango on a plate and drizzle with the glaze.
Introduction
These grilled Mitarashi dango are easy to make using shiratamako (glutinous rice flour) and silken tofu. They remain chewy even after cooling down. The savory dango, charred nicely in a pan, pair perfectly with the sweet and savory homemade glaze, making for an exquisite treat.
Step 1
Place the glutinous rice flour in a bowl and use your hands to crush any large clumps.
Step 2
Add 100g of silken tofu, mix with the flour by crushing the tofu with your hands, and adjust the consistency by adding the remaining 20g of tofu bit by bit until it reaches the softness of an earlobe.
Step 3
Divide the dough into bite-sized pieces (18 total) and roll them into balls with your palms.
Step 4
Bring a pot of water to a boil and add the dango. Once they float to the surface, continue boiling for another 1-2 minutes.
Step 5
Scoop the dango out with a strainer into a bowl of cold water, gently rinse off the surface sliminess with your hands, then drain in a colander.
Ingredients List
Important Notes
⚠️ Always use silken tofu. Using firm (cotton) tofu will result in a grainy texture.
💡 Since the moisture content of tofu varies, add 100g first and knead, then add the remaining amount little by little while adjusting the consistency.
✨ The dough should be as soft as an earlobe, firm enough that it doesn't stick to your fingers when pressed and does not crack when rolled.
🔥 If the glaze isn't heated sufficiently, the starchy taste of the potato starch will remain. After it thickens and becomes translucent, continue to heat and stir for another minute.
💡 Dango tend to harden in the refrigerator; if they become firm, a quick reheat in the microwave will restore their chewy texture.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...