Mitarashi Dango
Chewy rice dumplings in a sweet-savoury soy glaze.
Ingredients
- 200 g Glutinous rice
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp Mirin
- 60 g Sugar
- 1 tbsp Cornstarch
Method
- In a bowl, mix the glutinous rice with just enough water to make a smooth, pliable dough, then roll into small bite-sized balls.
- Bring a pot of water to a gentle boil and drop in the balls. Simmer until they float and turn glossy, then lift into cold water to firm up and thread onto skewers.
- In a small saucepan, whisk together the soy, mirin, sugar, and cornstarch, then simmer over medium heat, stirring, until it turns clear, thick, and glossy.
- Coat the skewered dango in the warm glaze and serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Mitarashi Dango
Mitarashi dango is a beloved Japanese sweet of chewy rice-flour dumplings threaded onto skewers and lacquered in a glossy soy-based glaze. Made from glutinous rice, the little balls have the distinctive springy, mochi-like chew that defines wagashi built on rice, and they're a fixture of festival stalls and teahouses across Japan. What sets mitarashi apart from other dango is its glaze: rather than sweet bean paste, it's coated in a sauce that leans sweet and savory at once.
The glaze is what makes it memorable, a mix of soy sauce, mirin, and sugar thickened with cornstarch until it turns clear, syrupy, and shining, so each bite is chewy dumpling wrapped in a salty-sweet, faintly caramelized coat. Traditionally the skewers are lightly grilled, but even simply boiled and glazed they deliver that mochi bounce against the sticky sauce. They're eaten as an afternoon treat with green tea, and being naturally vegan they suit a wide table. The technique to watch is dropping the balls into cold water after they float and firm the chew, and cooking the glaze until it clears and thickens so it clings rather than runs.
Mitarashi Dango: frequently asked questions
How many calories are in Mitarashi Dango?
A serving has about 270 calories — 4.2g protein, 59.6g carbs, 0.3g fat, 1.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Mitarashi Dango gluten-free?
As written, no — it contains Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Mitarashi Dango take to make?
About 35 minutes start to finish, but only around 24 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Mitarashi Dango make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.