Here’s how to make traditional Japanese Mitarashi dango! The cute little rice flour dumplings are skewered together and coated with savory and sweet Mitarashi glaze. It’s so easy and fun to make and perfect for afternoon tea time while sipping a cup of green tea.
Mitarashi Dango is a classic Japanese sweet enjoyed all year round, often found at street stalls, Japanese convenience stores, supermarkets, and traditional tea houses. If you live in Japan, you can get them anytime craving hits. But you’re like me and living outside of Japan, don’t worry! Making them at home is so fun and easy.
If you like Japanese traditional desserts, also try Anmitsu (Easy Traditional Japanese Dessert) or Shiratama Dango with a cup of freshly brewed green tea or a fun matcha drink like Banana Matcha Latte.
Jump to:
- What is Dango?
- What is Mitarashi Dango?
- History of Mitarashi Dango
- Why You’ll Love This Recipe
- Ingredients
- Equipment
- How to Make Dango
- What’s the difference between Josinko, Mochiko, Shiratamako, and Dangoko?
- What’s the difference between Mochiko and Shiratamako?
- Substitution
- Varietions
- How to Enjoy Mitarashi Dango
- FAQ
- More Japanese Sweets
- Classic Mitarashi Dango(Japanese Rice Dumplings with Glaze)
What is Dango?
Japan is the hot spot for cute desserts and snacks, from jiggly pancakes and mochi donuts to fluffy cheesecake. But the dango is the OG dessert that people have enjoyed for years and years.
The dango(団子) are round, bite-sized rice flour dumplings and are often skewered together, making them cute-looking and conveniently enjoyed with one hand. Skewered dango are called kushi dango(串団子).
Dango, it was trendy back then and still is, and it went viral way long before TikTok was even a thing. By WAY before, I mean in the 1700s, during the Edo period, when skewered dango was so popular and widely enjoyed at tea houses or food stalls at temples and shrines.
Skewered through time, dango is now enjoyed with a variety of delicious toppings. Anko(red bean paste), kinako(roasted soybean flour), and mitarashi glaze are a must-try!
If you’re curious about the difference between Japanese chewy rice desserts like Dango, Shiratama, and Mochi, please take a look at the Shiratama Dango post for the details.
What is Mitarashi Dango?
Mitarashi Dango(みたらし団子) is skewred dango coated with a sweet and savory Mitarashi glaze. Imagine teriyaki sauce but sweeter, the glaze for mitarashi dango tastes sweet with savory umami from soy sauce.
History of Mitarashi Dango
Originating in Kyoto, Japan, Mitarashi dango was originally served as an offering for the Japanese Shinto deities during festivals at the Shimogamo Shrine, which is one of the oldest shrines in Kyoto and still exists today. Mitarashi dango then was seasoned and grilled with just soy sauce, so it was not a sweet dessert like it is today.
The name “Mitarashi” came from the Mitarashi Pond in the Shimogamo Shrine. It is believed that the shape of the rising water bubbles in the pond inspired the creation of mitarashi dango.
Mitarashi dango with sweet soy sauce glaze was first served at the Kamo Mitarashi Tea House, located near the Shimogamo Shrine, and it’s believed to be the beginning of Miratashi Dango today. Skewered dango at the tea salon is served with a glaze made with soy sauce and Kuro Sato(黒砂糖), Japanese black sugar, which gives a deep, rich, complex flavor.
Founded in 1922, Kamo Mitarashi Tea House is still in business near the Shimogamo Shrine. If you get a chance to visit Kyoto, don’t miss the opportunity to taste the history of Mitarashi Dango!
Why You’ll Love This Recipe
- Simple and easy to make
- Irresistably sweet and savory flavor
- Authentic Japanese flavors at home
- Vegan, dairy-free, can be gluten-free
Ingredients
For Dango
To create the chewy yet firm texture of dango, we blend two types of rice flour in this recipe.
- Shiratamako – a special type of rice flour made from glutenous rice flour.
- Joshinko – non-glutinous rice flour.
I’ll dive into the differences and uses of various rice flours later in this post!
For the Mitarashi Glaze
- Soy sauce – Adds savory umami to the glaze! If you’re sensitive to gluten, use coconut aminos or gluten-free tamari instead of regular soy sauce.
- Mirin – Mirin is sweet cooking rice wine. It adds sweetness and depth to the taste.
- Maple Syrup – Sweetener.
- Potato starch – Thickens the glaze.
Equipment
- Bowls
- Spoons and patula
- Pot
- Sheet tray
- Bamboo skewers
I used 4.7-inch bamboo picks as dango skewers because they’re widely available and also look cute. You can place 3 dango dumplings on each bamboo pick perfectly!
How to Make Dango
- Make the dango: In a mixing bowl, combine shiratamako and joshinko. Gradually add water while kneading with your hand or a spatula. Once it starts to form a dough, use your hands to knead until smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape. Make sure that no chunks of Shiratamako are left.
- Divide the dough into 18-19 equal portions and roll them into teaspoon-sized balls.
- Line a tray with parchment paper. Bring a pot full of water to a boil. Add the dango balls and cook until all the balls float to the surface. Then cook for another 1-2 minutes to ensure they’re all fully cooked. Transfer the dango balls to the prepared tray and let cool.
- Make the Mitarashi Glaze: In a small saucepan, whisk together soy sauce, mirin, maple syrup, and 3 Tablespoons of water. Bring it to a boil over medium heat. In a small bowl, mix potato starch and 1 teaspoon of water to make a slurry. Add it to the pot and cook until thickened and glossy, stirring constantly with a spatula. Remove from heat and let cool.
- Assembly: Place 3 dango balls onto each bamboo skewer, sliding them gently into place. Wet your hands if Dango sticks to your hands. Lightly pan-fry them until golden(optional).
- Place the dango skewers on a serving plate and pour the glaze, coating evenly. Enjoy immediately.
Tip: When adding water, instead of adding all the water at once, add gradually while kneading. Perfect hydration depends on the humidity of the day, the quality of the flour you use, etc. Add a teaspoon of water at a time while kneading and feeling the texture.
What’s the difference between Josinko, Mochiko, Shiratamako, and Dangoko?
A lot of Japanese desserts are made of some sort of rice flour, but the type of flour used varies slightly depending on the texture of the dessert. Here are common rice flours you’ll come across when you dive into the world of Japanese confectionary.
- Joshinko (上新粉) – Non-glutinous rice flour
- Ingredient: Non-glutinous rice (uruchi rice)
- Form: Fine powder
- Texture of the dessert: Firm and elastic.
- Uses: Kashiwa Mochi, Uiro
- Mochiko (もち粉) – Glutenious rice flour
- Ingredient: Glutinous rice (mochi rice)
- Form: Fine powder
- Texture of the dessert: Chewy and soft.
- Uses: Daihuku, Gyuhi
- Shiratamako (白玉粉) – Special type of glutenious rice flour
- Ingredient: Glutinous rice (mochi rice)
- Form: Granules
- Texture of the dessert: Smooth and springy.
- Uses: Shitarama Dango, Daihuku
- Dangoko (だんご粉) – Blended rice flour for making Dango
- Ingredient: Non-glutinous rice (uruchi rice) and Glutinous rice (mochi rice)
- Form: Fine powder
- Texture of the dessert: Chewy and Firm.
- Uses: Dango
What’s the difference between Mochiko and Shiratamako?
So, Mochiko and Shiratamako are both made from glutinous rice (mochi rice), so what’s the difference? Let’s dive into the details of those two.
Mochiko is made by grinding washed and dried rice into powder. On the other hand, the production process of Shiratamako is more complicated. It involves soaking washed glutinous rice in water, grinding it while adding water to make a milky liquid, letting it settle, and drying the sediment into granules.
As a result, Shiratamako consists primarily of extracted starch from glutinous rice. It comes in granulated form, but actually, its particles are finer than Mochiko. When used in a dough, the high starch content creates an extra smooth, chewy, and bouncy texture. Compared to Mochiko, desserts made with Shiratamako are less likely to become too firm after they are cooled.
Since the process requires more time and effort, Shiratamako tends to be slightly more expensive than other types of rice flour.
Substitution
- Mirin – If you don’t want to use alcohol in cooking, omit the mirin and add a splash more of maple syrup.
- Soy sauce – If you want to make this recipe gluten-free, use coconut aminos or gluten-free tamari instead of regular soy sauce.
Varietions
As we discussed at the beginning of the post, there are various toppings to the dango other than Mitarashi glaze. With this basic skewred dango recipe,
- Anko – Topping dango with red bean paste is classic and promising. You can make it at home, or canned anko is available at Asian grocery stores or online.
- Kinako – Roasted soy bean flour that has a nutty flavor. Mix with sugar to sweeten to your liking and sprinkle generously over dango. You can use powdered peanut butter instead to enjoy a similar flavor.
- Black Sesame seeds – Mix ground sesame seeds with sugar and coat the dango.
How to Enjoy Mitarashi Dango
Mitarashi dango is perfect for dessert after a meal or afternoon tea time. Serving with unsweetened tea wonderfully enhances the sweetness of the Dango!
Dango is often enjoyed with freshly brewed hot tea in Japan. Here are some ideas to serve at your Japanese tea time with Mitarashi Dango.
- Sencha – Japanese green tea that has a crisp, refreshing flavor. Enjoy hot, iced, or cold brew.
- Hojicha – Roasted Japanese green tea that has a toasty, cozy flavor. Hojicha latte is also delicious.
- Mugicha – Roasted barley tea that has a nutty and refreshing flavor. Cold Brew is perfectly refreshing and hydrating for summer. It’s caffeine-free and contains minerals like potassium.
- Matcha – Powdered Japanese green tea that has a rich and smooth flavor.
If you love matcha, also try Banana Matcha Latte!
FAQ
Traditional dango has 5 balls on a skewer, but nowadays, four-ball dango skewers are also very common. If you’re using 4.7-inch bamboo picks as dango skewers, 3 dango balls fit perfectly.
Two types of rice flour are used to create dango’s firm yet chewy texture. But you can substitute Josinko with Shiratamako to make a soft and bouncy Shiratama Mitarashi Dango. Dango made with Joshinko requires a different process to make it chewy, so I recommend searching for a specific recipe for it.
Yes! It’s all made with naturally plant-based ingredients. But if you’re in doubt, especially about processed ingredients like soy sauce and mirin, always check labels for vegan/vegetarian certifications.
Unfortunately, soy sauce is not gluten-free. Use coconut aminos or gluten-free tamari instead to make this recipe free from gluten. Other ingredients are naturally gluten-free, but if you’re sensitive to gluten, it’s always a good idea to double-check the label to avoid contamination and ensure no gluten-containing ingredients have been added.
Yes! No dairy is used in this recipe. But it’s always a good idea to double-check the label of the products you use.
More Japanese Sweets
Love sipping matcha with Japanese desserts? Try these:
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Classic Mitarashi Dango(Japanese Rice Dumplings with Glaze)
Ingredients
For Dango
- 60 g shiratamako
- 60 g Joshinko
- 100-120 ml water about ½ cup, adjust as needed
For the Mitarashi Glaze
- 1 Tablespoon soy sauce
- 1 Tablespoon mirin
- 2½ Tablespoons maple syrup
- 3 Tablespoons plus 1 teaspoon water divided
- 1 teaspoon potato starch
Instructions
- Make the dango: In a mixing bowl, combine shiratamako and joshinko. Gradually add water while kneading with your hand or a spatula. Once it starts to form a dough, use your hands to knead until smooth, pliable dough forms. The dough should be soft yet firm enough to hold its shape. Make sure that no chunks of Shiratamako are left.
- Divide the dough into 18-19 equal portions and roll them into teaspoon-sized balls.
- Line a tray with parchment paper. Bring a pot full of water to a boil. Add the dango balls and cook until all the balls float to the surface. Then cook for another 1-2 minutes to ensure they’re all fully cooked. Transfer the dango balls to the prepared tray and let cool.
- Make the Mitarashi Glaze: In a small saucepan, whisk together soy sauce, mirin, maple syrup, and 3 Tablespoons of water. Bring it to a boil over medium heat. In a small bowl, mix potato starch and 1 teaspoon of water to make a slurry. Add it to the pot and cook until thickened and glossy, stirring constantly with a spatula. Remove from heat and let cool.
- Assembly: Place 3 dango balls onto each bamboo skewer, sliding them gently into place. Wet your hands if Dango sticks to your hands. Lightly pan-fry them until golden(optional).
- Place the dango skewers on a serving plate and pour the glaze, coating evenly. Enjoy immediately.
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