• Total: 30 mins
• Prep: 20 mins
• Cook: 10 mins
• Yield: 5 Skewers (5 Servings)

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.

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.