Mitarashi Dango

Mitarashi Dango is a traditional Japanese sweet made from sticky rice flour dumplings, skewered and coated in a sweet soy glaze.

Ingredients - Serves 4

In a mixing bowl, combine the mochiko and water. Mix well until a smooth dough forms.
Divide the dough into small portions and roll each portion into a small ball.
Bring a pot of water to a boil. Drop the mochiko balls into the boiling water and cook until they float to the surface, about 3-5 minutes.
Remove the cooked mochiko balls from the water and thread them onto skewers.
In a small saucepan, combine the sugar, soy sauce, and mirin. Heat over low heat until the sugar has dissolved and the sauce has thickened slightly.
Brush the sweet soy glaze onto the dango skewers, coating them evenly.
Grill the dango skewers over medium heat or broil in the oven for a few minutes until the glaze caramelizes slightly.
Serve the mitarashi dango skewers warm and enjoy!