Dango

Name: Dango
Yield: 3 servings
Cuisine: Japanese
Ingredients: 100g joshinko (rice flour) and 100g shiratamako (glutinous rice flour); About 160ml warm water; Mitarashi glaze: 3 tbsp soy sauce, 4 tbsp sugar, 2 tbsp mirin, 1 tbsp potato starch, 100ml water; Bamboo skewers

団子/DAHN-go/

Also known as: Mitarashi Dango, Hanami Dango, Japanese Rice Dumplings

About this dish

Chewy rice-flour dumplings on skewers, often grilled and glazed with sweet soy sauce or topped with red bean paste.

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Ingredients

🌾100g joshinko (rice flour) and 100g shiratamako (glutinous rice flour)

💧About 160ml warm water

🫙Mitarashi glaze: 3 tbsp soy sauce, 4 tbsp sugar, 2 tbsp mirin, 1 tbsp potato starch, 100ml water

🪵Bamboo skewers

Method

Serves 3

Mix the flours with enough warm water to make a dough as soft as an earlobe.

Roll into small balls and boil until they float, then 1–2 minutes more. Cool in iced water.

Thread three or four onto each skewer.

Grill or pan-sear until lightly charred.

Simmer the glaze ingredients until thick and glossy, and brush generously over the dango.

✓ What Makes it Authentic

Dango are a traditional Japanese sweet eaten at festivals and teahouses; the three-coloured hanami dango is eaten during cherry blossom season.

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