DessertSnack

Vegan Mitarashi Dango

Name: Vegan Mitarashi Dango
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 90 g glutinous rice flour; 30 g rice flour; 100 ml warm water; 2 tbsp soy sauce; 2 tbsp mirin; 2 tbsp sugar; 2 tbsp water; 0.5 tsp cornstarch

These chewy, sweet Japanese rice dumplings are made from a blend of glutinous and non-glutinous rice flour. They are lightly grilled and coated in a savory-sweet soy glaze, offering a delightful contrast in flavors and textures. Perfect as a simple dessert or snack with green tea.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium
Per serving: 159 kcal

Vegetarian

Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dango

90 gglutinous rice flour
30 grice flour
100 mlwarm water

glaze

2 tbspsoy sauce
2 tbspmirin
2 tbspsugar
2 tbspwater
0.5 tspcornstarch

Equipment

bamboo skewers · ice bath · slotted spoon · large pot · small saucepan · medium bowl · whisk · non-stick pan

The method

Step by step

1
Combine the glutinous rice flour and rice flour in a medium bowl.
About 1 min
2
Gradually add the warm water to the flour mixture, mixing with your hands until a soft, pliable dough forms.
About 5 min
Cook’s note: The dough should not be too sticky or too dry; adjust water slightly if needed.
3
Divide the dough into 16-20 equal pieces and roll each piece into a smooth ball, about 2-3 cm in diameter.
About 10 min
4
Bring a large pot of water to a rolling boil.
About 5 min
5
Carefully drop the dango balls into the boiling water, ensuring not to overcrowd the pot.
About 1 min
Cook’s note: Cook in batches if necessary.
6
Cook until the dango float to the surface, then continue to boil for another 2-3 minutes to ensure they are cooked through.
About 5 min
7
Remove the cooked dango with a slotted spoon and immediately transfer them to an ice bath to cool completely.
About 2 min
Cook’s note: This stops the cooking process and keeps them chewy.
8
While the dango cool, prepare the mitarashi glaze: In a small saucepan, combine the soy sauce, mirin, sugar, water, and cornstarch.
About 2 min
9
Whisk the glaze ingredients together until smooth, then heat over medium-low heat, stirring constantly, until the sauce thickens and becomes glossy.
About 3 min
Cook’s note: The glaze should be thick enough to coat the back of a spoon.
10
Drain the cooled dango and thread 3-4 balls onto each bamboo skewer.
About 2 min
11
Lightly grill the skewered dango in a non-stick pan or under a broiler for 1-2 minutes per side until slightly golden and lightly charred.
About 4 min
Cook’s note: This step adds a nice smoky flavor and texture.
12
Brush the warm, grilled dango generously with the mitarashi glaze and serve immediately.
About 1 min

Per serving

Nutrition

57%Score

Calories: 159kcal
Protein: 2.3g
Carbs: 34.5g
Fat: 0.4g
Fibre: 0.8g
Sugar: 9.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover dango and glaze separately in airtight containers in the refrigerator.

Reheating

Gently warm dango in a microwave or pan, then reheat glaze separately before recombining.