Today, I’d like to share with you how to make Mitarashi Dango from Demon Slayer.
Contents
What is Mitarashi Dango
Mitarashi dango is a Japanese traditional sweets made of bite-sized glutinous rice dumplings stuck on skewers and covered with sweet soy glaze. Typically, there are three to five dumplings on a skewer.
Types of Rice Flour for Mitarashi Dango
You can make it with the glutinous rice flour / sweet rice flour in my recipe, or any other flour called Joshin-ko – a flour made from Japanese short-grain rice or Mochi-ko. I recommend making it with glutinous rice flour (shiratamako – 白玉粉) because it is more commonly available overseas and is easier to make. It can be purchased at Japanese food supermarkets and Asian supermarkets. You can also buy it on Amazon.com.
Watch How to Make
Information
| PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins |
| COURSE: Dessert | CUISINE: Japanese | SERVINGS: 5 skewers |
Ingredients
- Dango (Rice Dumplings)
- 130 g shiratamako (glutinous rice flour / sweet rice flour)
- 130 g silken tofu
- 1 tbsp water if needed
Sweet Soy Glaze
- 180 ml water
- 4 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp potato starch / corn starch
Instructions
To Make Shiratama Dango (Rice Dumplings)
- Mix the shiratamako(glutinous rice flour / sweet rice flour) and silken tofu in a bowl with your hands or a rubber spatula.
- If it doesn’t stick together well, add 1/2 – 1 tbsp of water and mix again. Form into a ball.
- A tactile sensation like touching an earlobe (this is how we describe softness in Japanese)
- Cut into bite-sized pieces, about 13g (0.46oz).
- Shape into a small ball in your palm.
- Put the dumplings into the boiling water. Stir gently as they tend to stick to the bottom.
- Cook over medium heat and wait until all the balls float to the surface. Then, boil for 1 more minute.
- Place them in cold water to remove heat (you may need to change the water several times or place in ice water).
- Skewer 3-5 balls into a bamboo skewer and set aside.
To Make Sweet Soy Glaze
- Mix all the ingredients in a saucepan without turning on the heat.
- Potato starch and cornstarch will form lumps when heated, so mix everything well first. Then, turn on the heat and continue mixing with a wooden spatula.
- When the sauce becomes thick, remove the saucepan from the heat.
To Serve
- Pour the sweet soy glaze on top.
