Grilled rice dumplings with sweet soy glaze
Mitarashi Dango
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
8 skewers
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Chewy rice flour dumplings skewered and grilled, then glazed with a sweet-salty soy sauce syrup. A beloved Japanese street snack found at festivals and temple stalls.
Cuisine: Japanese
Category: Dessert, Snack
Difficulty: Easy
Cost: $
Dietary: Vegan, Dairy-Free
Quick Summary
25 min total time|4 servings|Easy difficulty
Chewy rice flour dumplings skewered and grilled, then glazed with a sweet-salty soy sauce syrup. A beloved Japanese street snack found at festivals and temple stalls.
JapaneseVeganDairy-Free
Sarah Chen
(Updated )
Dango are chewy rice dumplings made from a simple mix of rice flours, skewered three to five on a stick. Mitarashi dango gets its name from a stream at a Kyoto shrine.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
Instructions
- 1
Mix both rice flours with warm water until a smooth, Play-Doh-like dough forms. Add water 1 tsp at a time if too dry.
- 2
Roll into small balls (about 1 inch each). Boil in water until they float, plus 1 more minute. Drain.
- 3
Thread 3-4 dango onto soaked wooden skewers.
- 4
Toast skewers on a grill pan or under a broiler until lightly charred in spots.
- 5
Make the glaze: simmer soy sauce, sugar, mirin, and water. Thicken with cornstarch slurry. Brush generously over the dango.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
JoshinkoAll-purpose flour
Different texture but workable; use slightly less water
Soy sauce glazeKinako (roasted soybean powder) + sugar
A nutty, sweet alternative coating
Tips & Storage
Pro Tips
The dough should be as soft as your earlobe—add water or flour to adjust.
Grill just until you see char marks; overgrilling will dry out the dango.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten fresh. Can be stored at room temperature for a few hours.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates0g
Fat32g
Fiber420mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is joshinko?
- Regular (non-glutinous) Japanese rice flour; it provides structure while mochiko provides chewiness.
- Can I use just one type of flour?
- All mochiko will be too soft; all joshinko will be too firm. The blend is ideal.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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