Sweet and Savory Mitarashi Dango
Mitarashi Dango Made with Chewy Glutinous Rice Flour
If you’re a fan of chewy rice cakes like ‘Dae-gu Ggul-tteok’, you’ll definitely fall in love with the charm of Mitarashi Dango! Here’s an easy-to-make, delicious dango recipe for your home. The exquisite balance of sweetness on the outside and saltiness on the inside makes Mitarashi Dango a beloved snack for everyone, young and old.
Dango Dough Ingredients
- 100g glutinous rice flour
- 50g hot water
- 50g sugar
- 2 pinches of salt
Mitarashi Sauce Ingredients
- 200ml water
- 40g mirin (sweet rice wine)
- 20ml soy sauce
- 40g starch slurry (1 Tbsp starch mixed with 2 Tbsp water)
- 50g sugar
- 200ml water
- 40g mirin (sweet rice wine)
- 20ml soy sauce
- 40g starch slurry (1 Tbsp starch mixed with 2 Tbsp water)
- 50g sugar
Cooking Instructions
Step 1
In a bowl, combine 100g of glutinous rice flour, 50g of sugar, and 2 pinches of salt. Mix well. Gradually add 50g of hot water while mixing until the flour comes together into a dough. The amount of hot water may need adjustment depending on the flour’s moisture content; aim for a soft, smooth dough. For best results, ensure the dough is pliable and not sticky.
Step 2
Divide the dough into small, bite-sized pieces (about 2-3 cm in diameter). Roll each piece into a smooth ball. To prevent sticking, you can lightly wet your hands or use a little extra flour for dusting. Making the balls a consistent size will help them cook evenly and look appealing on skewers.
Step 3
Bring a pot of water to a rolling boil. Carefully drop the rolled dango balls into the boiling water. Stir occasionally to prevent them from sticking to the bottom. Cook until the dango float to the surface and then for another 2-3 minutes. They are ready when they bob up and down.
Step 4
As soon as the dango are cooked, immediately transfer them from the hot water into a bowl of ice-cold water. This quick cooling process makes the dango chewy and helps them firm up, resulting in a delightful texture.
Step 5
Now, let’s make the Mitarashi sauce. In a small saucepan, combine 200ml of water, 40g of mirin, 20ml of soy sauce, and 50g of sugar. Heat over medium heat, stirring until the sugar dissolves. Once the sugar is fully dissolved, gradually whisk in the starch slurry (1 Tbsp starch mixed with 2 Tbsp water). Continue to stir over low heat until the sauce thickens to your desired consistency. Remove from heat and let it cool slightly.
Step 6
Your dango are now ready! Prepare the perfectly chewy, cooked dango balls.
Step 7
Thread three cooked dango onto each skewer. Generously drizzle the warm Mitarashi sauce over the skewered dango. Enjoy your freshly made Mitarashi Dango, with its wonderful combination of sweet and savory flavors, best served immediately for the ultimate chewy texture!