Dango

Name: Dango
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 150g Joshinko, non-glutinous rice flour; 150g Shiratamako, glutinous rice flour; 210ml Water, warm; add just enough to form a soft dough; 120ml Water; 4 tbsp Sugar; 2 tbsp Soy Sauce; 1 tbsp Mirin; 1 tbsp Sake; 1 tbsp Potato Starch, katakuriko; 1 tbsp Water, cold; for slurry; Some Water, for boiling

Dango are tender, chewy Japanese rice dumplings skewered and coated with a glossy, sweet-salty mitarashi glaze. The combination of soft, freshly made mochi-like balls and a caramelized soy-sugar sauce makes them comforting and addictive—perfect as a snack or a simple dessert. This version uses a mix of rice flours for a balance of chew and structure, finished with a quick, silky glaze.

Dango are tender, chewy Japanese rice dumplings skewered and coated with a glossy, sweet-salty mitarashi glaze. The combination of... Show more

Traditional Japanese Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

40 min

Price

0,46 €

Calories

347 kcal

vegan

budget

low calorie

low fat

low sodium

kid friendly

Method

Make the dough

In a medium bowl, combine Joshinko (non-glutinous rice flour) and Shiratamako (glutinous rice flour). Add about 210 ml of the warm water a little at a time, mixing until the flour starts clumping, then knead by hand until you have a soft, smooth dough with no dry patches. It should feel pliable and slightly firm, not sticky; if it cracks, add a splash more water, and if it sticks to your fingers, dust in a little more joshinko.

Shape the dango

Divide the dough into 12 to 16 even pieces, then roll each one into a smooth ball about the size of a large marble. Keep your palms slightly damp so the dough doesn't stick, and cover the finished balls with a damp towel while you work so their surfaces don't dry out and crack.

Boil the dumplings

Bring a large pot of water to a rolling boil. Drop in the dumplings and stir very gently for the first few seconds so they don't stick to one another or to the bottom of the pot. As soon as they float, cook for 2 minutes more, then lift them out and plunge them into a bowl of cool water. Drain well before skewering.

Cook the glaze

In a small saucepan, combine 120 ml of Water, Sugar, Soy Sauce, Mirin, and Sake. Set over medium heat and stir until the sugar dissolves and the sauce comes to a gentle simmer. Stir Potato Starch (katakuriko) into 1 tbsp of cold water to make a smooth slurry, then whisk it into the pan. Cook for 1 minute more, stirring constantly, until the mitarashi glaze turns shiny and thick enough to coat a spoon.

Skewer and serve

Thread 3 to 4 dango onto each skewer, then spoon or brush the warm glaze over the top, letting it settle into the gaps between the dumplings. Serve right away while the dango are still pleasantly chewy and the sauce is glossy.