Mitarashi Dango

I tried many different dango recipes over the years and I finally got the right one that worked. Recipes from videos didn’t ever work for me, so I searched high and low until I stumbled upon one that finally worked. Dango is a Japanese dumpling made from rice flour, related to mochi. I will be using a combination of two different types of rice flour in this recipe. The important thing about dango is using rice flour, wheat or other grain flours will not work and flour ratio to water is crucial. This recipe will be in ml, because this will be easier to measure out than ounces and such.

Joushinko or Johshinko (上新粉, sometimes spelled Jyoshinko) is made from regular Japanese rice (uruchi-mai).

Shiratamako (白玉粉)is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. If you can’t find shiramako, you can use mochiko with about 1 tablespoon of cornstarch or potato starch flour added.

Here are the ingredients needed for this recipe:

FOR DUMPLINGS:

  • 220ml joushinko (red label)
  • 110ml shiratamako, or mochiko plus 1 Tbsp. of cornstarch or potato starch (green label)
  • 265ml or so of hot tap water (water that’s hot if you put your hand in, but doesn’t burn you)

FOR MITARASHI SAUCE:

  • 1/4 cup (55 ml) sugar
  • 1/2 cup (105ml) water, with 1 Tbs. cornstarch or potato starch or arrowroot dissolved in it
  • 1/8 cup (28 ml) soy sauce
  • 1 Tbsp. mirin or saki
  • 1/2 Tbsp. rice vinegar

Step 1: Mix together the rice flours and the hot water. (Add water slowly until dough forms)

Step 2:  Mix until it forms a soft dough that feels a bit dry to the touch. It’s a very pleasant dough to handle. (I had leftover water)

Step 3: Divide the dough into bite-size pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).

Step 4: Make each piece into a little round ball. (It doesn’t have to be perfect in shape – a little bumpiness is fine)

Step 5: Bring a pot of water to a boil and add salt, as you would for boiling pasta.

Step 6: Add the dumplings a few at a time to the pot, while stirring the pot occasionally so the dumplings doesn’t stick to the pot.

Step 7: After a few minutes, the dumplings will come floating to the surface.

Step 8: Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.

Step 9: Immediately dump the dumplings into a bowl of cold water.

Step 10: Put the dumplings on skewers, 3-4 per skewer. (Try to pierce the dumplings in the middle) Set aside.

Step 11: Combine all the ingredients for the sauce in a small pan and bring to a boil.

Step 12: Cook until the sauce has thickened. (The more it cools, the more viscous it will get. You can make the sauce in advance too.)

Step 13: Pour the sauce over the skewered dumplings. (They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.)

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