Mitarashi Dango. It is characterized by its glassy glaze and burnt fragrance. Mitarashi dango allegedly originates from the Kamo Mitarashi Tea House in the Shimogamo area of Sakyo ward of Kyoto, Japan. Mitarashi Dango is a traditional Japanese rice dumpling smothered in an irresistibly sweet soy glaze.

Mitarashi Dango Mitarashi Dango (みたらし団子) is a type of dango, sweet rice dumplings, skewered onto a bamboo stick. Mitarashi Dango is one of the many very traditional Japanese Mochi sweets. Small round Mochi balls are skewered on bamboo sticks and covered with a gooey sweet and salty brown sauce. You can have Mitarashi Dango using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Mitarashi Dango

  1. It's of Dango.
  2. Prepare 1 cup of Hot Water (170° F).
  3. It's 1 cup of Rice Flour.
  4. Prepare of Mitarashi Sauce.
  5. Prepare 2 1/2 tbsp of Soy Sauce.
  6. You need 1/2 cup of Water.
  7. Prepare 1/3 cup of Sugar.
  8. You need 1 tbsp of Cornstarch or Potato Starch.
  9. It's 6 of Bamboo Sticks.

Mitarashi Dango is a great snack and quite satisfying without being overly sweet. You may want to try it one afternoon with hot green tea. Mitarashi dango is a type of Japanese sweet. Its main ingredients are glutinous rice flour and sweet soy sauce glaze.

Mitarashi Dango instructions

  1. In a bowl mix the Rice Flour and Hot water together. You may,use your hands when it cools down. Mix until it is hard as your earlobe..
  2. Shape the dough into bite sized balls, and over medium heat steam the balls for about 25 minutes..
  3. Tip: When you take them out for mashing; if they break apart and are hard, STOP, leave them as is and stick them onto moist bamboo sticks..
  4. Take them out and mash them together. If its too hot you may dip it into cold water. Knead the dough..
  5. Roll into a stick form, cut into bite sized pieces with a wet knife, to avoid sticking. Shape the pieces into balls and put them onto a moist bamboo stick..
  6. For the Mitarashi Sauce, pour water into a pot..
  7. Then pour in the soy sauce..
  8. Next the sugar..
  9. And cornstarch or potatostarch..
  10. Boil and mix till the sauce thickens..
  11. Pour onto the dango balls, and Enjoy..

The name of dango "Mitarashi" is said to be derived from water bubbles of "Mitarashi" where you purify your hands with water at the entrance of shrine. Mitarashi Kushi Dango is a traditional wagashi (Japanese sweet). Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dangos are coated with a sweet soy sauce are called mitarashi. Make the sweet soy sauce glaze.