← Back to index

Mitarashi Kushi Dango Recipe

Created: 2019-04-12 23:24  |  Source: https://www.thespruceeats.com/mitarashi-kushi-dango-2031131
SHARE
PIN
EMAIL
button
button
The Spruce Eats
button
Search 


Clear















Search

AUTOSUGGEST







Visit our other Spruce sites:








Ad 
















Mitarashi Kushi Dango Recipe









By Setsuko Yoshizuka
 













Updated 10/21/18














































































































62 ratings 




    

  • 

Total: 
30 mins


    • 

  • 

Prep: 
20 mins


    • 

  • 

Cook: 
10 mins


    • 

  • 

Yield: 
5 Skewers (5 Servings)


    • 














Add a Comment




		















Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango are coated with a sweet soy sauce are called mitarashi. Usually, 3 to 5 dangos (traditionally 5) are used per skewer. Mitarashi Kushi Dango originated in the Kamo Mitarashi Tea House in Kyoto. This recipe is quick and easy.




















 




This recipe uses two types of flour: Shiratamako is from sweet rice/glutinous Japanese short grain rice, and Joshinko is from regular short grain Japanese rice. These flours give different textures. When you make dango with the only shiratamako, the texture tends to be too soft. Therefore, Joshinko is added to make the right dango texture. Of course, you can make dango with shiratamako only. It's just personal preference.




 




If you like anko (sweet red bean paste), you can put your homemade ankoon on top of the dango.




 

 
  3 Ways to Store Dango  




  1. After you form the round dangos, put them in a single layer in airtight container. They can safely be frozen for up to a month. When you use them, boil the frozen dango without defrosting.
  2. After cooling down, pat the dangos dry and pack into the airtight container. Make sure they are not sticking to each other. They can be safely frozen for up to a month. When you use them, microwave them until they are at room temperature.
  3. You can save them in ice water for a few hours, or in water kept in the refrigerator.


























































































Ingredients




    

  • 
1 1/3 cup joshinko (rice flour)

    • 

  • 
1 1/3 cup shiratamako/mochiko (Sweet Rice /Glutinous Rice Flour)

    • 

  • 
3/4 cup hot water

    • 

  • 
2/3 cup water

    • 

  • 
1/2 cup sugar

    • 

  • 
2 1/2 tbsp. soy sauce

    • 

  • 
1 1/2 tbsp. katakuriko starch or cornstarch, mixed with 1 1/2 tbsp. of water

    • 

  • 
5 bamboo skewers

    • 









Nutritional Guidelines (per serving)






414
Calories




1g 
Fat




93g 
Carbs




7g 
Protein















See Full Nutritional Guidelines
Hide Full Nutritional Guidelines




×





Nutrition Facts




Servings: 5 Skewers (5 Servings)






Amount per serving




Calories
414




% Daily Value*




Total Fat 1g
2%




Saturated Fat 0g
2%




Cholesterol 0mg
0%




Sodium 476mg
21%




Total Carbohydrate 93g
34%




Dietary Fiber 3g
12%




Protein 7g






Calcium 26mg
2%




*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.










(Nutrition information is calculated using an ingredient database and should be considered an estimate.)










Steps to Make It






    

  1. 

    

    Combine shiratamako, joshinko, and 2 tbsp. sugar in a bowl.
    

    

    

    

    

    

    

    

    

    

     
    

    2. 

  2. 

    

    Gradually pour hot water over the combination. Stir in hot water a little bit a time and knead slowly until the dough becomes smooth. The texture is like squeezing an "earlobe."
    

    

     
    

    3. 

  3. 

    

    Mix it using a spatula until combined.
    

    

     
    

    4. 

  4. 

    

    Knead the dough with hands until smooth.
    

    

     
    

    5. 

  5. 

    

    Divide the dough into small pieces and roll into small balls.
    

    

     
    

    6. 

  6. 

    

    Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
    

    

     
    

    7. 

  7. 

    

    Cool the dumplings and put dumplings on skewers. (3 or 4 dumplings for a skewer)
    

    

    

    

    

    

    

    

    

    

     
    

    8. 

  8. 

    

    To make mitarashi sauce, mix water, sugar, and soy sauce in a saucepan.
    

    

     
    

    9. 

  9. 

    

    Bring to a boil over medium heat.
    

    

     
    

    10. 

  10. 

    

    Pour the katakuriko starch mixture into the sauce, stirring well.
    

    

     
    

    11. 

  11. 

    

    Bring to a boil again and stop the heat.
    

    

     
    

    12. 

  12. 

    

    Grill the skewered dumplings until slightly grill-marked.
    

    

     
    

    13. 

  13. 

    

    Brush the mitarashi sauce over dumplings.
    

    

     
    

    14. 
















Spruce Up Your Inbox!




Get our favorite recipes and learn cooking techniques from around the world.













Rate This Recipe 






























































































I don't like this at all.
It's not the worst.
Sure, this will do.
I'm a fan—would recommend.
Amazing! I love it!
Thanks for your rating!











		







 

Show Full Recipe