Mitarashi Dango Recipe
Mitarashi dango is possibly my favourite Japanese street food. It's made with toasted mochi and a deliciously salty-sweet sauce (think salted caramel but even better).
One of my happiest memories is eating a mitarashi dango skewer after seeing the golden Kinkaku-ju temple in Kyoto, quietly reflecting on my first solo travel experience.
Mitarashi dango originally came from a teashop in Kyoto called Kamo Mitarashi Chaya, where it's served with five dango on a stick. It's super easy to make – you can make the mochi just with sticky rice flour and water, but I like the tofu method best as I love the softer texture it gives.
One of my happiest memories is eating a mitarashi dango skewer after seeing the golden Kinkaku-ju temple in Kyoto, quietly reflecting on my first solo travel experience.
(Updated 2023 shot:)
Mitarashi dango originally came from a teashop in Kyoto called Kamo Mitarashi Chaya, where it's served with five dango on a stick. It's super easy to make – you can make the mochi just with sticky rice flour and water, but I like the tofu method best as I love the softer texture it gives.
You can also watch me make these on YouTube:
Ready? Let's go.
Ingredients:
100g glutinous rice / mochi flour
100g silken tofu
25ml soy sauce
12g cornflour (about 1 and a half tbsp)
50g caster sugar
120ml water
Method:
1. Knead the flour and tofu together until it turns into a playdough-like consistency dough (some people call it 'earlobe' firmness – you'll totally get why when you feel it). Roll into equal balls and boil in water until they float, and then simmer for a further seven minutes. Drain and let sit on some paper towel.
2. To make the mitarashi sauce, dissolve the cornflour in the soya sauce, mix with the water, and place the mixture with the sugar together in a pan. Stir continuously over a medium heat until it turns clear and thick.
3. Skewer up the dango, toast on each side on a hot, oiled, non-stick pan, and serve with the sauce.
Enjoy, and have fun.
Ingredients:
100g glutinous rice / mochi flour
100g silken tofu
25ml soy sauce
12g cornflour (about 1 and a half tbsp)
50g caster sugar
120ml water
Method:
1. Knead the flour and tofu together until it turns into a playdough-like consistency dough (some people call it 'earlobe' firmness – you'll totally get why when you feel it). Roll into equal balls and boil in water until they float, and then simmer for a further seven minutes. Drain and let sit on some paper towel.
2. To make the mitarashi sauce, dissolve the cornflour in the soya sauce, mix with the water, and place the mixture with the sugar together in a pan. Stir continuously over a medium heat until it turns clear and thick.
3. Skewer up the dango, toast on each side on a hot, oiled, non-stick pan, and serve with the sauce.
Enjoy, and have fun.
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